Louisiana Roast Beef

Onion (65g finely chopped)
Green Pepper (65g finely chopped)
Celery (65g finely chopped)
Garlic (1 clove crushed)
Salt (1 tsp)
White pepper (1 tsp ground)
Black Pepper (1 tsp ground)
Dry Mustard powder (½ tsp)
Cayenne pepper (½ tsp)

Place in small bowl. Mix well.

Butter (50g)

Melt and pour into bowl. Stir well.

Rib of beef (1½ to 2 kg, Boned & Rolled)

Unroll join. Spread with the mixture and re-roll.
If any mixture is left then place on top of joint.
Place in a casserole.
Leave to marinade for 4 hours, preferably overnight.

Preheat oven to 150°C
Cover casserole tightly. Place in oven.
After the 2¾ hours remove lid from casserole.
Pour all liquid contents into a small pan.
Increase oven heat to 200°C
Return beef uncovered to oven for a further 45 minutes.

Beef stock (150 ml)
Red wine (100 ml dry)

Put small pan with juices on moderate heat.
Add stock & wine.
Let sauce reduce by half while beef is cooking.