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Josephine Perry's rib-eye roast with leek crust

Name: Josephine Perry's rib-eye roast with leek crust
Cook time: 190 min
Total time: 190 min
Yield: 6
Ingredients: 3 leeks; Extra virgin olive oil spray; 1/3 cup (45g) juniper berries; 1/3 cup (45g) black peppercorns; 2 tbs Sichuan peppercorns; 1 bunch thyme, roughly chopped; 1 bay leaf; 2 tbs brown sugar; 2kg standing beef rib roast

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3h 10m

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Nothing tastes as good at meat on the bone - especially when its coated in a flavorful leek crust. Here is Josephine Perry's rib-eye roast with leek crust.

3 leeks
Extra virgin olive oil spray
1/3 cup (45g) juniper berries
1/3 cup (45g) black peppercorns
2 tbs Sichuan peppercorns
1 bunch thyme, roughly chopped
1 bay leaf
2 tbs brown sugar
2kg standing beef rib roast

Method

1.

Preheat oven to 200°C. Cut the leeks in half lengthways and separate individual leaves. Spread leaves over 2 baking trays lined with baking paper, season and spray with oil. Roast for 2 hours or until crisp and blackened. Dry on paper towel and cool completely. Whiz in a food processor with spices, thyme and bay leaf until well combined. Combine with sugar and 2 tbs sea salt in a bowl.
2.

Preheat the oven to 160 °C. Place a large non-stick frypan over medium-high heat. Spray beef with oil and season. Sear beef for 4-5 minutes each side until browned all over. Spray beef again with oil and coat with half the spice mix. Place remaining spice mix on a baking tray lined with baking paper and place beef on top. Roast for 1 hour or until a thermometer inserted into the centre reads 54°C. Remove from oven and rest, loosely covered with foil, for 30 minutes before serving.

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