1 bone-in Norbury Farm Rosé Veal rib roast (3 to 5 pound size)
1 medium onion, chopped
8 cloves garlic, peeled
2 tablespoons dried thyme
150 g whole-grain mustard
120 ml vegetable oil
120 ml dry wine white
120 ml chicken stock
salt and pepper
Generously season the roast with salt and pepper. Cut several slits into the meat.
Combine the onion, garlic, thyme, mustard, and oil in a food processor and process to form a paste.
Rub the entire veal roast with the mustard mixture, pressing the mixture into the surface slits.
Place the roast on a rack in a roasting pan and cover tightly with cling film.
Refrigerate for 24 hours.
Remove the roast from the refrigerator, uncover it and allow to return to room temperature.
Preheat the oven to 220°C (adjust for fan oven)
Roast for 1 to 1 1/2 hours or until the meat registers 58°C.
Transfer the roast to a serving platter and let it rest for 20 to 25 minutes.
Meanwhile, place the roasting pan over high heat and add the wine and chicken stock.
Bring to a boil, scraping up the browned bits with a wooden spoon, and boil for 1 minute.
Season to taste with salt and pepper.
Carve the roast by slicing the veal between the bones.
Spoon the sauce over the meat and serve with roast potatoes and seasonal vegetables