Spiced Rib Roast with Potatoes and Iceberg Wedges

  • Serves: 4
  • Prep time: 20 mins
  • Cook time: 2 hrs
  • Method: Roast


2 kg beef standing rib roast

4 tbsp Worcestershire sauce

2 tbsp brown sugar

1 tsp allspice

2 tsp finely grated orange rind

⅔ caramalised balsamic vinegar

1 kg potatoes

2 tbsp olive oil


1 large iceberg lettuce, cut into quarters

½ cup mayonnaise

¼ cup sour cream

Juice of one lemon

Pinch of sugar

Pinch of salt

1 small red onion, finely chopped


  1. In a bowl, combine Worcestershire sauce, brown sugar, allspice, finely grated orange rind and vinegar. Drizzle over the beef and marinate for at least two hours, turning the roast once or twice to ensure it is well coated.
  2. Before roasting, truss the beef and place several whole star anise under the string. Cook at 200ºC, following the guide of rare 20 minutes per 500g, medium 30 minutes per 500g and well done 35 minutes per 500g.
  3. Meanwhile, peel potatoes and cut into 5cm chunks. Place in a large saucepan and cover with cold water. Bring to the boil and then simmer for 5-10 minutes. Drain and place into a large roasting pan with oil and roast for 1 hour, turning regularly, until crisp and golden.
  4. Remove the beef roast from the oven, loosely cover with foil and rest for 20 minutes before slicing and serve with the potatoes and salad.


  • Trussing the beef helps to maintain its shape while cooking.
  • This roast could also be cooked on the BBQ at the same temperature.