![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/12\/Prime-Rib-Roast-La-Motte-1.jpg\")
<\/div><\/div>Grass Fed Beef Prime Rib on the Bone with Cape Chamomile and Rosemary Butter, Potato and Sweet Potato roasted in Bone Marrow<\/strong><\/p>\nServes:<\/strong> 12
\nDifficulty:<\/strong> easy
\nPreparation time:<\/strong> 30-40 minutes
\nCooking time:<\/strong> 60-90 minutes<\/h4>\nBeef Prime Rib
\n<\/strong>A 6-bone grass fed beef prime rib (1 bone serves 2 portions)
\nMaldon salt and coarsely ground black pepper
\n12 x 12 cm marrow bones (ask your butcher to cut them in half lengthwise, yielding 24 halves)<\/p>\nCape Chamomile and Rosemary Butter
\n<\/strong>250 g unsalted butter, room temperature
\n5 sprigs rosemary, washed and finely chopped
\n5 sprigs Cape chamomile, washed and finely chopped
\n2 drops Cape chamomile essential oil (if you do not have Cape camomile substitute with more rosemary)
\n1 handful Italian parsley, washed and finely chopped
\n2 Tbsp (30 ml) capers, chopped
\n2 Tbsp (30 ml) red onion, diced
\nzest and juice of 1 lemon
\npinch of salt and black pepper<\/p>\nPotatoes
\n<\/strong>1 kg baby potatoes, washed
\n1 kg sweet potatoes, washed
\nsalt
\nolive oil
\nMaldon salt<\/p>\nBeef Prime Rib
\n<\/strong>Remove the prime rib from the fridge at least 3 hours before cooking to ensure an even cooking time.<\/p>\nPreheat the oven to 220 \u00b0C.<\/p>\n
Trim any excess fat from the bones and make sure they are clean. Wrap each bone in heavy duty foil, to prevent them from burning during the cooking process.
\nPat the roast dry, season with salt and coarse black pepper. Place on a rack on a roasting tray and place in the oven for 15 to 20 minutes to brown.<\/p>\n
Once the roast has browned nicely, reduce the oven temp to 180 \u00b0C and roast the meat for about 1 hour and 15 minutes for medium rare. I recommend using a meat thermometer to ensure that your roast is cooked properly \u2013 50-55 \u00b0C would be a medium roast. Once the correct temperature is reached, remove the roast from the oven and place on a tray to rest for 15 to 30 minutes before carving.<\/p>\n
Cape Chamomile And Rosemary Butter
\n<\/strong>While the beef rib is roasting prepare the Cape chamomile and rosemary butter. Place all of the ingredients for the butter in a mixing bowl and mix well with a spatula. Spoon into a serving dish and cover with cling film. Leave at room temperature so that the butter remains spreadable.<\/p>\nPotatoes
\n<\/strong>Place the baby potatoes in a heavy based saucepan, cover with cold water, add salt and bring to the boil. Once the potatoes are cooked, remove from the saucepan and set aside to cool. Drizzle with olive oil and season with Maldon salt.<\/p>\nGrill the baby potatoes whole in a hot griddle pan to obtain a lovely smoky grilled flavour.<\/p>\n
Slice the sweet potatoes into 2-3 cm rings and place into the baking tray from which your roast was removed, with all the roast drippings. Add the grilled baby potatoes to the tray.<\/p>\n
Scoop the marrow out of 12 of the marrow bone halves, chop up and sprinkle over the potato and sweet potato. Season with salt and pepper and roast at 180 \u00b0C until the sweet potatoes are cooked and golden brown. Halfway through the cooking process, add the other 12 marrow bones halves to roast with the sweet potato and potatoes.<\/p>\n
To serve
\n<\/strong>Once the meat has properly rested, place the prime rib together with the marrow bones, potatoes and sweet potatoes on a serving platter. Serve the Cape chamomile and rosemary butter on the side.<\/p>\nRecommended wine: 2013 La Motte Cabernet Sauvignon<\/em><\/strong>![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/12\/GTL_Ribs.jpg\")
<\/div><\/div>Love the way this all comes together? Stop by the beautifully curated La Motte Farm Shop<\/strong><\/a> and pick up these gorgeous goodies.
\n<\/em><\/strong><\/p>\n01: Shiraz Salt<\/h4>\n
Red meat and red wine go hand-in-hand, that’s a given. This Shiraz salt adds a mild savoury note to food, and in addition to using it on this amazing roasr, you can pretty much season everything with it. Delicious. R70.<\/p>\n
02: La Motte Cabernet Sauvignon 2013<\/h4>\n
A serious piece of meat like this needs a serious wine and La Motte’s\u00a02013 Cabernet Sauvignon is more than up for the challenge. Expect\u00a0a rich, full bodied, yet softened tannins and notes of plums and blackcurrants. You’re definitely going to want to have a couple of bottles of this at the ready. R115.\u00a0Order yours online HERE<\/strong>.<\/a><\/p>\n03: Pewter Wine Stopper<\/h4>\n
On the odd chance that you don’t end up finishing a bottle of wine (hey! It happens sometimes!) then keep it fresh in style with this branded wine stopper. R195.<\/p>\n
04: Wine Bottle Coaster<\/h4>\n
Want to avoid red wine drips and look impossibly chic at the same time? Of course you do. This coaster will keep your bottle sitting pretty on your table. R459.<\/p>\n
05: Herb Scissors<\/h4>\n
These are a very thoughtful gift for anyone who’s going to be spending lots of time cooking with fresh herbs from the garden this season. \u00a0If you’re the one cooking up a storm this season then these will be perfect for you. Treat yourself. R79.<\/p>\n
Read more about Chef Michelle Theron HERE<\/strong><\/a>.<\/em><\/p>\nClick for the other recipes in this series All Spice fruit and Nut Bread Wreath<\/a><\/strong> and Whole Baked Franshhoek Trout<\/strong><\/a>.<\/p>\n![\"festive-bread-wreath\"](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/10\/Festive-Bread-Wreath-3x3.jpg\")
<\/a>\u00a0![\"la-motte](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/11\/La-Motte-trout-3x3.jpg\")
<\/a><\/p>\nla-motte.com<\/a> | Facebook<\/a> | Twitter<\/a>\u00a0| Instagram<\/a><\/strong><\/p>\n
\n<\/strong>A 6-bone grass fed beef prime rib (1 bone serves 2 portions)
\nMaldon salt and coarsely ground black pepper
\n12 x 12 cm marrow bones (ask your butcher to cut them in half lengthwise, yielding 24 halves)<\/p>\n
Cape Chamomile and Rosemary Butter Potatoes Beef Prime Rib Preheat the oven to 220 \u00b0C.<\/p>\n Trim any excess fat from the bones and make sure they are clean. Wrap each bone in heavy duty foil, to prevent them from burning during the cooking process. Once the roast has browned nicely, reduce the oven temp to 180 \u00b0C and roast the meat for about 1 hour and 15 minutes for medium rare. I recommend using a meat thermometer to ensure that your roast is cooked properly \u2013 50-55 \u00b0C would be a medium roast. Once the correct temperature is reached, remove the roast from the oven and place on a tray to rest for 15 to 30 minutes before carving.<\/p>\n Cape Chamomile And Rosemary Butter Potatoes Grill the baby potatoes whole in a hot griddle pan to obtain a lovely smoky grilled flavour.<\/p>\n Slice the sweet potatoes into 2-3 cm rings and place into the baking tray from which your roast was removed, with all the roast drippings. Add the grilled baby potatoes to the tray.<\/p>\n Scoop the marrow out of 12 of the marrow bone halves, chop up and sprinkle over the potato and sweet potato. Season with salt and pepper and roast at 180 \u00b0C until the sweet potatoes are cooked and golden brown. Halfway through the cooking process, add the other 12 marrow bones halves to roast with the sweet potato and potatoes.<\/p>\n To serve Recommended wine: 2013 La Motte Cabernet Sauvignon<\/em><\/strong> Red meat and red wine go hand-in-hand, that’s a given. This Shiraz salt adds a mild savoury note to food, and in addition to using it on this amazing roasr, you can pretty much season everything with it. Delicious. R70.<\/p>\n A serious piece of meat like this needs a serious wine and La Motte’s\u00a02013 Cabernet Sauvignon is more than up for the challenge. Expect\u00a0a rich, full bodied, yet softened tannins and notes of plums and blackcurrants. You’re definitely going to want to have a couple of bottles of this at the ready. R115.\u00a0Order yours online HERE<\/strong>.<\/a><\/p>\n On the odd chance that you don’t end up finishing a bottle of wine (hey! It happens sometimes!) then keep it fresh in style with this branded wine stopper. R195.<\/p>\n Want to avoid red wine drips and look impossibly chic at the same time? Of course you do. This coaster will keep your bottle sitting pretty on your table. R459.<\/p>\n These are a very thoughtful gift for anyone who’s going to be spending lots of time cooking with fresh herbs from the garden this season. \u00a0If you’re the one cooking up a storm this season then these will be perfect for you. Treat yourself. R79.<\/p>\n Read more about Chef Michelle Theron HERE<\/strong><\/a>.<\/em><\/p>\n Click for the other recipes in this series All Spice fruit and Nut Bread Wreath<\/a><\/strong> and Whole Baked Franshhoek Trout<\/strong><\/a>.<\/p>\n la-motte.com<\/a> | Facebook<\/a> | Twitter<\/a>\u00a0| Instagram<\/a><\/strong><\/p>\n
\n<\/strong>250 g unsalted butter, room temperature
\n5 sprigs rosemary, washed and finely chopped
\n5 sprigs Cape chamomile, washed and finely chopped
\n2 drops Cape chamomile essential oil (if you do not have Cape camomile substitute with more rosemary)
\n1 handful Italian parsley, washed and finely chopped
\n2 Tbsp (30 ml) capers, chopped
\n2 Tbsp (30 ml) red onion, diced
\nzest and juice of 1 lemon
\npinch of salt and black pepper<\/p>\n
\n<\/strong>1 kg baby potatoes, washed
\n1 kg sweet potatoes, washed
\nsalt
\nolive oil
\nMaldon salt<\/p>\n
\n<\/strong>Remove the prime rib from the fridge at least 3 hours before cooking to ensure an even cooking time.<\/p>\n
\nPat the roast dry, season with salt and coarse black pepper. Place on a rack on a roasting tray and place in the oven for 15 to 20 minutes to brown.<\/p>\n
\n<\/strong>While the beef rib is roasting prepare the Cape chamomile and rosemary butter. Place all of the ingredients for the butter in a mixing bowl and mix well with a spatula. Spoon into a serving dish and cover with cling film. Leave at room temperature so that the butter remains spreadable.<\/p>\n
\n<\/strong>Place the baby potatoes in a heavy based saucepan, cover with cold water, add salt and bring to the boil. Once the potatoes are cooked, remove from the saucepan and set aside to cool. Drizzle with olive oil and season with Maldon salt.<\/p>\n
\n<\/strong>Once the meat has properly rested, place the prime rib together with the marrow bones, potatoes and sweet potatoes on a serving platter. Serve the Cape chamomile and rosemary butter on the side.<\/p>\n<\/div><\/div>Love the way this all comes together? Stop by the beautifully curated La Motte Farm Shop<\/strong><\/a> and pick up these gorgeous goodies.
\n<\/em><\/strong><\/p>\n01: Shiraz Salt<\/h4>\n
02: La Motte Cabernet Sauvignon 2013<\/h4>\n
03: Pewter Wine Stopper<\/h4>\n
04: Wine Bottle Coaster<\/h4>\n
05: Herb Scissors<\/h4>\n
<\/a>\u00a0<\/a><\/p>\n
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