Roasted Prime Rib of Beef with Honeyed Carrots

Serves 4 – 6


  • 1,2kg prime rib 
  • Maldon sea salt, season
  • 30ml sunflower oil
  • For the honeyed carrots
    • 20ml sunflower oil
    • 2,5ml cumin seeds
    • 400g baby carrots
    • 60g butter
    • 15ml honey
    • Salt to season
    • Black pepper, to season
  • For Mushroom and red wine sauce
    • 1 cinnamon stick
    • 1 bay leaf
    • 1 chopped onion
    • Light sprinkling of salt
    • 200g sliced mushrooms
    • 4 cloves garlic, crushed
    • 30ml fresh thyme leaves
    • 2 chopped green chillies
    • 500ml red wine
    • 250ml beef stock
    • 30g cold butter


  1. Season the Beef rib with salt.
  2. Heat the sunflower oil in a pan and seal the rib of beef until golden brown.
  3. Cover the gourmet pan with foil and roast for around 2 hours to 2 hours and 15 minutes at 160 degrees Celsius.
  4. Remove the rib of beef from the pan and wrap in foil.  
  5. Leave to rest.
  6. For the honeyed carrots
    1. Heat the sunflower oil in a pan.
    2. Fry the cumin seeds until they start to sizzle.
    3. Add the carrots and sauté lightly.
    4. Stir in the butter and add the honey.
    5. Toss the carrots to coat.
    6. Season with salt and black pepper
  7. The sauce:
    1. Heat the pan juices until the moisture evaporates.
    2. Add the cinnamon stick and bay leaf.
    3. Fry for a few seconds, then add the chopped onion.
    4. Season lightly with salt
    5. Once the onion has softened, add the mushrooms.
    6. Sauté the mushrooms
    7. Add the garlic and green chilli, sauté for a minute.
    8. Pour the red wine and beef stock into the pan.
    9. Simmer until the sauce thickens.
    10. Whisk in the butter and simmer for a minute or until the sauce is thick and shiny.