Name: Beef rib roast with chimichurri
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 6-8
Ingredients: 1.2-1.4kg standing beef rib roast (3-4 cutlet); 1/3 cup olive oil; 1 Tbsp thyme leaves; 3 garlic cloves, crushed; 1 cup parsley leaves, roughly chopped; 1 cup coriander leaves, roughly chopped; 2 Tbsp red wine vinegar; 1/2 tsp chilli flakes; Lemon wedges, to serve

Beef rib roast with chimichurri

In the oven or on your barbecue - it's up to you!

Serves 6-8

Prep

10M

Cook

1H 5M

Total

1H 15M

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Cook’s notes: To cook on barbecue preheat with all burners on to 200ºC. Place beef in the centre of barbecue and turn burners directly under it off. Leave the remaining burners on to conduct and circulate heat around beef. Close lid and cook beef for 80 minutes for rare, 100 minutes for medium and 120 minutes for well-done. For ease and accuracy use a meat thermometer. Remove beef, cover loosely with foil, and rest for 20 minutes before slicing.

Serve up as whole roast (3-4 cutlet) or cut into individual cutlets.

Ingredients

1.2-1.4kg standing beef rib roast (3-4 cutlet)

1/3 cup olive oil

1 Tbsp thyme leaves

3 garlic cloves, crushed

1 cup parsley leaves, roughly chopped

1 cup coriander leaves, roughly chopped

2 Tbsp red wine vinegar

1/2 tsp chilli flakes

Lemon wedges, to serve

Method

Preheat oven to 200ºC (180º fan-forced). Place beef on a roasting rack over a baking tray, brush with half the oil, sprinkle with thyme and season. Place beef in oven and cook for 50 minutes for rare, 65 minutes for medium and 75 minutes for well-done. Remove beef, cover loosely with foil, and rest for 20 minutes.

Meanwhile, place remaining oil, garlic, parsley, coriander, vinegar and chilli into a small food processor. Season and process until combined, adding a little extra oil if needed.

Slice beef and serve with chimichurri and lemon wedges.

After the perfect accompaniments? Serve with this citrus, fennel and goat’s cheese salad and then finish with a slice of watermelon star pavlova with rosewater cream.