1 (1.5kg) boneless rib roast, at room temperature (see note)
8 slivers fresh ginger
Freshly ground black pepper
360ml beef stock
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2) Make eight 3cm deep incisions on the top of the roast. Insert one piece of the ginger into each incision. Season the entire roast with salt and pepper and place in a roasting pan. Roast for 15 minutes then lower the heat to 180C/Gas 4. For medium-rare, roast the beef to an internal temperature of 55C on an instant-read thermometer, about 45 minutes.
3) Remove the beef from the pan, tent it with foil and allow to rest for 15 minutes.
4) Pour or spoon out most of the oil from the roasting pan. Place the roasting pan over medium-high heat. Pour in the beef stock and the soy sauce. Scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes.
To serve, slice the beef thinly and spoon the warm sauce over top.
Note: A boneless rib roast is an excellent cut of beef for roasting. If you prefer to use a less expensive cut, you could substitute a sirloin tip or bottom round rump roast.