Day 51 - Rib Roast

• 1 (about 2kg) beef standing rib roast
• 2 tablespoons wholegrain mustard
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 1 tablespoon chopped thyme
• 2 red onions, cut into quarters
• 2 heads of garlic, halved widthways
• 1 tablespoon olive oil
• 1/4 cup (40g) plain flour
• 1/2 cup (125ml) port
• 2 cups (500ml) beef stock

1. Preheat oven to 230°C. Season beef with salt and pepper. Spread fatty side with the mustard. Combine parsley, chives and thyme in a bowl. Sprinkle herb mixture over mustard. Place in a roasting pan.
2. Arrange onion and garlic around beef. Drizzle with oil. Cook for 20 minutes in oven. Reduce temperature to 180°C, and cook for a further 1 hour 15 minutes for medium (or until cooked to your liking).
3. The gravy, place the roasting pan over medium heat. Add the flour and cook, for 2 minutes or until bubbling. Add the port and bring to the boil. Add the stock and bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat