Four generations of farmers produced this hearty roast, now cooked with buffalo by Richard Gill - but you can use beef if you prefer.
Ingredients
Method: How to make Great Grandma Jessie’s Sunday roast
For the meat:
Warm the oven to 200C.
Rub mustard powder into fat on the rib.
Make slits in the fat layer and push in garlic slices and thyme sprigs.
Slice half of the onions and place them in a roasting dish as a bed for the rib.
Place rib in the oven for 30 minutes.
After 30 minutes turn oven down to 180C and continue to roast, basting regularly for a further one and a half hours.
For the vegetables:
Once the rib goes into oven, you can start preparing your vegetables.
Dice the butternut squash, parsnips and remaining onions for roasting.
Dice the swede and carrots for boiling.
Peel the potatoes and par boil.
45 minutes before end of the rib roasting, place the roasting vegetables into the oven, covered lightly in olive oil.
Place the par boiled potatoes in hot oil to roast for 40 minutes.
20 minutes before the end of the rib roasting, boil the swede and the carrots.
Once the swede and carrots are boiled, drain and roughly mash leaving some chunks and then add butter.
At the end of rib roasting time, carve and plate up with the roasted vegetables and the mash.
Use the rib juice to make gravy to desired thickness and quantity.
