STANDING OP RIB ROAST - Angus Reserve

Ingredients

• 2½ kg OP standing rib (3-4 bones), French trimmed
• 2 tsp celery seeds
• 2 tsp fennel seeds, cracked
• 1 tsp caraway seeds, cracked
• Sea salt flakes and freshly-ground black pepper
• ¼ cup mustard seed oil
• 2 bunches rainbow chard, trimmed
• ½ cup extra virgin olive oil
• 1 bunch parsley leaves, finely chopped
• 2 bunches tarragon leaves, chopped
• 4 bunches mixed baby heirloom carrots, peeled
• 2 Tbsp golden syrup
• 2 tsp raspberry vinegar