Beef Prime Rib Roast With An Asian Slaw


Cooking Methods

  • Roasting



Prep Time

30 minutes

Cooking Time

1 hour 30 minutes


  • 2kg prime rib roast, 3 bone (From our butchery)
  • 100g soft butter, salted
  • 45ml (3 Tbsp) fresh flat-leaf parsley, finely chopped
  • 30ml (2 Tbsp) fresh rosemary, chopped
  • 15ml (1 Tbsp) thyme, chopped
  • 15ml (1 Tbsp) origanum, chopped
  • 10ml (2 tps) flaked salt
  • 5ml (1 tsp) black pepper
  • 5ml (1 tsp) Chilli flakes
  • 60ml (1/4 cups) Food Lover's signature extra virgin olive oil

Asain Salad

  • 70g baby spinach leaves
  • 125g mange tout, sliced thinly
  • 125g baby corn, halved lengthwise
  • 50g basil leaves

Asain Dressing

  • 15ml (1 Tbsp) soy sauce
  • 60ml (4 Tbsp) olive oil
  • 10ml (2 tsp) honey
  • 1 garlic glove, crushed
  • 1cm ginger, grated
  • 1 chilli, diagonally sliced


  1. Preheat the oven to 180 C
  2. Score the fat side of the prime roast. Sear all sides for three minutes until golden. Allow to cool.
  3. Mix the butter, herbs chilli, seasoning and oil to form a past. Brush the fat side with the past.
  4. Roast in the oven for 1h 30min - 2 hour, depending on how raw you prefer your meat
  5. Toss the salad ingredients together.
  6. Combine the dressing ingredients until emulsified and pour over salad. Serve alongside the roast