Name: Pepper-crusted beef rib with beetroot and wilted beetroot greens
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 6
Ingredients: 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

Pepper-crusted beef rib with beetroot and wilted beetroot greens

Australian Gourmet Traveller recipe for pepper-crusted beef rib with beetroot and wilted beetroot greens.

Serves 6

Prep

20M

Cook

1H 45M

Total

2H 5M

Ingredients

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

Method

Main

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.

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.
Drink Suggestion: Classic Coonawarra cabernet. Drink suggestion by Max Allen
Notes