Sunday roast with vegetables

Directions

1. Rub the rib roast on all sides with sunflower oil. With a sharp knife make few incisions in the meat and fill them with salt.
2. Rub the roast on all sides with remaining sea salt and pepper. Place into the small oven pan and roast for about 20 minutes at 220°C, then reduced the temperature to 150°C and continue roasting for 1h 30-2 h.
3. Remove the meat from the pan, wrap in aluminium foil and let it stand for 15-20 minutes before cutting.
4. In the same roasting pan bake potatoes and carrots in the remaining meat juices for 30 minutes at 220°C.
5. Transfer carrots and potatoes then to the frying pan, sprinkle with rosemary and fry on high heat until the potatoes are golden brown.
6. Add the mushrooms, stir and fry for additional 3-4 minutes.
7. Before serving, remove bones from the meat and cut into smaller slices. Serve with vegetables and a red cabbage salad seasoned with pumpkin seed oil and wine vinegar.