Roast Beef with Dhania Wine Sauce

Posted by admin | On: Dec 19 2015



  • 225 gms butter
  • ¼ cup/1 bunch dhania – minced
  • Ground black pepper
  • Salt
  • Other spices – optional
  • 6 kg beef prime rib on bone
  • 1 large garlic bulb
  • 2 tbsps minced garlic
  • Vegetable oil
  • 3 shallots chopped
  • 1 bottle red wine
  • ½ cup red wine vinegar
  • 4 cups stock
  • 12 whole black peppercorns
  • Chopped fresh dhania to garnish



  1. Mix the butter, dhania, pepper and other spices together – you can use a blender if you wish or just a fork and a bowl. Transfer the herb butter to a butter dish or a bowl, cover and place in the fridge.
  2. Allow the meat to come to room temperature if required (if taken from the fridge, about 2 hours.) Trim the meat to remove some of the excess fat and create a more even surface. Pat dry with paper towel/napkins. Cover the surface with small slits and place a garlic clove in each slit. Place the meat on a clean surface and brush with vegetable oil. Sprinkle with salt and pepper and allow to sit for about 15 – 20 minutes.
  3. Set oven to 225 C. Place the roast bone side down in a large roasting pan fitted with a rack (if possible) to catch the drippings. Place the meat in the oven and roast for ½ hour. Reduce the heat of the oven to 175 C and cook for 2 ½ – 3 hours checking for readiness. Remove from the oven and place on a serving platter. Set aside to rest.
  4. Take the drippings from the pan and place in a cooking pan. Add the shallots and minced garlic and cook until the shallots soften. Add the wine and red wine vinegar, bring to a boil and cook until the liquid reduces to ¼ of the original. Add the stock and peppercorns and cook until the liquid is well incorporated and reduces a little. Lower the heat and mix in the dhania herb butter and cook until the sauce thickens taking care not to boil the liquid. Add a splash of red wine vinegar and some chopped dhania. Adjust the seasoning and serve with the roast rib.

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