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optitle
Ingredients
3kg Black Onyx op rib on the bone (2-3 bones)
1kg butternut pumpkin, quartered lengthways, de-seeded & scored
120ml maple syrup
¼ bunch thyme, leaves picked
6 heads of garlic, 5 unpeeled with tops cut off, 1 head simply peeled
½ bunch Italian parsley, washed
¾ bunch coriander, washed, roots intact
150ml extra virgin olive oil
1 lime, juiced
Sea salt, to taste
30g butter
2 bunches Dutch carrots, washed & trimmed		 Method

  1. Preheat oven to 200°C.
  2. Season rib and oven roast until an internal temperature of 60°C is reached, approximately 3 hours. Rest.
  3. Rub spices over rump then coat with olive oil. Roast until an internal temperature of 60°C is reached, 45 minutes – 1 hour. Rest.
  4. Drizzle pumpkin with 80ml maple syrup and thyme. Roast in oven at 200°C with unpeeled, trimmed garlic heads.
  5. Blend parsley, coriander, peeled garlic, 130ml olive oil, lime juice and salt in a food processor. Set aside until serving.
  6. Heat 20ml of olive oil with butter and sauté carrots with 40ml maple syrup until tender. Keep warm.

To Serve
Arrange vegetables and beef on platter, spoon chimi churri over to finish.
marblescore
RangersValley

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recipe collection

Rib Roast Title
Rib Roast Serving
Ingredients

  • 3kg Black Onyx op rib on the bone (2-3 bones)
  • 1kg butternut pumpkin, quartered lengthways, de-seeded & scored
  • 120ml maple syrup
  • ¼ bunch thyme, leaves picked
  • 6 heads of garlic, 5 unpeeled with tops cut off, 1 head simply peeled
  • ½ bunch Italian parsley, washed
  • ¾ bunch coriander, washed, roots intact
  • 150ml extra virgin olive oil
  • 1 lime, juiced
  • Sea salt, to taste
  • 30g butter
  • 2 bunches Dutch carrots, washed & trimmed
Method

  1. Preheat oven to 200°C.
  2. Season rib and oven roast until an internal temperature of 60°C is reached, approximately 3 hours. Rest.
  3. Rub spices over rump then coat with olive oil. Roast until an internal temperature of 60°C is reached, 45 minutes – 1 hour. Rest.
  4. Drizzle pumpkin with 80ml maple syrup and thyme. Roast in oven at 200°C with unpeeled, trimmed garlic heads.
  5. Blend parsley, coriander, peeled garlic, 130ml olive oil, lime juice and salt in a food processor. Set aside until serving.
  6. Heat 20ml of olive oil with butter and sauté carrots with 40ml maple syrup until tender. Keep warm.
To Serve
Arrange vegetables and beef on platter, spoon chimi churri over to finish.

marblescore
RangersValley