Preparation time 20 minutes
Cooking time 90 minutes
3kg Black Onyx Op Rib on the bone (2-3 bones)
1kg butternut pumpkin, quartered lengthways, de-seeded & scored
120ml maple syrup
1/4 bunch thyme, leaves picked
6 heads of garlic, 5 unpeeled with tops cut off, 1 head simply peeled
1/2 bunch Italian parsley, washed
3/4 bunch coriander, washed, roots intact
150ml extra virgin olive oil
1 lime, juiced
Sea salt, to taste
2 bunches Dutch carrots, washed & trimmed
1 Preheat oven to 200C
2 Season rib and oven roast until an internal temperature of 60C is reached, approximately 3hrs. Rest.
3 Drizzle pumpkin with 80ml maple syrup and thyme. Roast in oven at 200C with unpeeled, trimmed garlic heads.
4 Blend parsley, coriander, peeled garlic, 130ml olive oil, lime juice and salt in a food processor. Set aside until serving.
5 Heat 20ml of olive oil with butter and saut carrots with 40ml maple syrup until tender. Keep warm.
Arrange vegetables and beef on platter, spoon chimi churri over to finish.