6parsnips, peeled and halved lengthways2bunches of baby turnips, trimmed and peeled2bunches of Dutch carrots, trimmed and scrubbed20 ml (1 tbsp)olive oil1 (about 2.4kg)dry-aged rib of beef (see note)Herb butter125 gmbutter, softened1clove of garlic, finely chopped2 tbspfinely chopped flat-leaf parsley leaves1 tbspeach of finely chopped rosemary, sage and thyme leaves
For herb butter, combine ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
Preheat oven to 180C. Place vegetables in a roasting pan, drizzle with oil, season to taste and toss to combine. Place a wire rack over the vegetables and place rib, bone-side down, on top. Season to taste, then spread herb butter over boneless side of rib and roast for 1 hour 36 minutes (see note) for medium-rare. Remove rack and rib from oven and cover with foil.
Increase oven to 250C. Turn vegetables and roast until golden (about 10 minutes). Serve with rib and pan juices spooned over.
Note Cooking meat on the bone takes about 40 minutes per kilo at 180C for medium-rare. If your beef is larger than 2.4kg, adjust time.