Pepper-crusted Beef Rib with Beetroot

Pepper-crusted Beef Rib with Beetroot

 

Serves: 6

Ingredients

Blue Triangle 1 bunch Dutch carrots, trimmed, scrubbed, large ones halved
Blue Triangle 2 Spanish onions, cut into wedges
Blue Triangle 120 ml olive oil
Blue Triangle 1 dry-aged beef rib (about 2.4kg)
Blue Triangle 2 tsp each white and black peppercorns
Blue Triangle 2 tsp finely grated fresh horseradish
Blue Triangle 2 garlic cloves, finely chopped
Blue Triangle 2 bunches baby beetroot, trimmed, halved, leaves washed and reserved

 

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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