Season the rib meat on the inside with lovage salt, game seasoning and pepper. Turn the meat over to the other side. Brush top with mustard, sprinkle with parsley, season with pepper and season with salt.
Roll up into a roll roast, wrap with spaghetti. Put the roast together with the red wine and water into the roasting tin (double size). Preheat the oven to 180 °C.
Roast the roast on a roasting rack for 80 minutes. Pour the roast juice through a sieve into a bowl. Add the whipped cream, let it bubble up and thicken slightly with cornstarch.
Our tip: Use your favorite red wine for cooking!
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