Beef kg rack of rib-eye, bones shortened
Rosemary 1 - 2 tsp, finely chopped
Thyme 1 - 2 tsp, finely chopped
Mustard 1 tbsp, medium
Butter 1 tbsp, clarified
Potato 800 g, waxy, peeled an chopped
Onion 2 red, cut into wedges
Olive oil 2 - 3 tbsp
Salt coarse sea
Heat the oven to its lowest temperature and season the meat with salt and ground black pepper.
Mix together the rosemary, thyme and the mustard.
Brush onto the meat and fry in the hot clarified butter until it is brown all over.
Place in the oven and roast for around 2 hours.
Mix the potatoes and the onions with oil, season with salt and ground black pepper and add to the meat for the last 45 minutes of cooking time.
Allow the meat to rest for around 10 minutes before carving.
Serve your beef rib-eyed rack garnished with thyme and sea salt.