Wing rib with mustard crust

Preheat the oven to 160 ºC. Wipe the meat with a damp cloth. Mix the butter, mustard and thyme and season to taste with salt and pepper. Rub the butter mixture into the meat. Peel and thickly slice the medium onion and arrange in the centre of a large roasting tin. Place the meat on top and roast uncovered for 1 hour and 20 minutes. Cut a deep cross in each of the remaining onions and arrange around the meat. Scatter the thyme over the meat and drizzle with olive oil. Roast for another 20-30 minutes, basting the meat and onions frequently with the pan juices. Heat the red wine and add to the meat and onions in the pan. Roast for another 40 minutes or until the meat is medium-done. Transfer the cooked meat to a hot serving platter and surround with the onions. Cover with aluminium foil and leave to rest for about 10 minutes in the warming drawer before carving. Meanwhile heat 30-45 ml (2-3 T) of the pan fat in a small saucepan and stir in a little cake flour. Cook for 2 minutes, stirring continuously. Stir in the pan juices and bring the sauce to the boil. Cook until slightly thickened. Serve the sauce with the meat.
Serves 6-8.