Roast rib of beef with baked citrus butternut and melted Gorgonzola boasts some unusual flavours that go together amazingly well. The tender meat is delicious with slightly sweet, zesty butternut and sharp, earthy cheese.
Roast rib of beef with baked citrus butternut and melted Gorgonzola
- 2,5kg prime rib roast
- sea salt and freshly ground black pepper, to taste
- 60ml (¼ cup) olive oil
- 4 garlic cloves, crushed
- 60ml (¼ cup) fresh thyme
- 200g butternut, cut into wedges
- 1 fresh orange, sliced into rounds
- 45ml (3 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 80ml (1/3 cup) honey
- 60g butter
- 5ml (1 tsp) cumin seeds
- 1 x 200g wedge Gorgonzola (optional)
- sprig of bay leaves
Preheat the oven to 190°C. Place the beef in a roasting pan, season with salt and pepper and rub all over with the olive oil, garlic and thyme. Roast for 30 minutes. Turn the meat and roast until golden, for a further 40 minutes.
Place the butternut and orange slices in a separate baking dish and mix in the olive oil, salt, pepper, honey, butter and cumin seeds. Roast, turning occasionally, for about 30 minutes.
Once the butternut is cooked, add it to the beef roasting pan and coat with the beef juices.
Serve the beef hot and sizzling straight from the oven. If your guests enjoy a rich meal, top the beef with a large wedge of Gorgonzola, which will melt all over it.
To drink: Stark-Condé Syrah has the fruit to match this complex dish.