Beef Prime Rib Roast With An Asian Slaw

• 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

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