with Maple Butternut, Roast Garlic & Chimi Churri

Serves 10
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
30g butter
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.

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

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