Pepper-crusted beef rib with beetroot and wilted beetroot greens

AT A GLANCE

  • Serves 6 people

  • 1 bunch Dutch carrots, trimmed, scrubbed, large ones halved
  • 2 Spanish onions, cut into wedges
  • 120 ml olive oil
  • 1 dry-aged beef rib (about 2.4kg)
  • 2 tsp each white and black peppercorns
  • 2 tsp finely grated fresh horseradish
  • 2 garlic cloves, finely chopped
  • 2 bunches baby beetroot, trimmed, halved, leaves washed and reserved
01   Preheat oven to 180C. Place carrot and onion in a roasting pan, drizzle with 20ml olive oil, season to taste, toss to combine. Place beef, bone-side down, on top, set aside.
02   Dry-roast peppercorns (1-2 minutes), cool slightly, then pound in a mortar and pestle with horseradish, half the garlic and 1 tsp sea salt until a smooth paste forms. Stir in 40ml oil, spread over boneless side of rib, roast until medium-rare (1 hour 36 minutes, see note) or until cooked to your liking. Remove rib from oven, cover with foil, set aside to rest in a warm place.
03   Meanwhile, place beetroot in a roasting pan, drizzle with 30ml olive oil, season to taste and roast during last 30 minutes of cooking beef, until beetroot are tender.
04   Just before serving, heat remaining olive oil in a large frying pan, add remaining garlic, stir occasionally until fragrant (1-2 minutes), add beetroot greens and sauté until just wilted (2-3 minutes), then serve immediately with beef, pan juices and roast vegetables.

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 cooking time accordingly.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

LYNSEY FRYERS AND EMMA KNOWLES

Drinking Suggestion:

CLASSIC COONAWARRA CABERNET. , suggested by MAX ALLEN

FEATURED IN

Jun 2009

Jun 2009

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