Crusted rib roast

Ingredients

• 1 7/8 kg Beef rib roast
• 1.2 head Garlic
• 1 1/4 tbsp Rosemary, fresh, chopped
• 7/8 tbsp Thyme, fresh, chopped
• 7/8 tbsp Fennel seeds, ground
• 1/2 tsp Fresh ground salt
• 5/8 tsp Black pepper, ground

Method

1. Trim fat from the rib roast and tie with kitchen thread in 2-cm intervals.
2. Place smoked paprika, fennel seeds, dried thyme, and fresh rosemary in mini blender; process until you get fine powder.
3. Season beef rib roast with salt and pepper then place beef in large roasting pan then roast until browned, all sides.
4. Remove and when cold enough to handle, cover with herbs mix, gently pushing the seasoning onto the meat.
5. Cut garlic heads crosswise and place in large baking pan; top with beef then roast for 2 hours or until inner meat temperature is 62°C and garlic is tender.
6. Transfer roast and garlic to cutting board then cover with foil; set to rest for 30-35 minutes. Take out garlic from pan then mash with fork to make a paste.
7. Cut rib apart before serving and spread over garlic paste.