PERFECT PAIRING

DUNCAN WELGEMOED'S SLOW-ROASTED BEEF RIB WITH CHIMICHURRI

Concrete Playground
July 02, 2019

This hearty roast from the Africola chef is perfect for a cold winter's night — and you can recreate it at home.

Last month, a handful of Sydneysiders were given the unique opportunity to have celebrated chef Duncan Welgemoed cook for them in an intimate underground setting. As part of Red Rock Deli’s Secret Supper series, Welgemoed — known for his popular Adelaide restaurant Africola — popped up to Sydney to host two spectacular three-course feasts.

Welgemoed cooked up a smoky storm with a menu inspired by Red Rock Deli’s new limited-edition flavour — flamed-grilled steak and chimichurri potato chip. In the first course, Welgemoed served slow-roasted and smoked peppers, thoum (garlic dip) and cucumbers with charred flatbreads, while his dessert was a delightful combination of tahini ice cream, baklava and mandarin oil.

But it was the main dish — slow-roasted beef rib with chimichurri — that was the real winner. And, luckily for those that missed out, or nabbed a seat and loved it so much that you want to cook it for all your mates, Welgemoed has shared the recipe with us. And, even better, you don’t need to be a pro to cook it. Read on and bookmark this one for your next dinner party — or just a chilly winter’s night when all you’re craving is a belly-warming feast.

SLOW-ROASTED BEEF RIB WITH CHIMICHURRI

INGREDIENTS: BEEF RIB

2.2 kg beef rib roast with sinew removed (top layer of fat left on)
1 tbsp olive oil
Half bunch thyme, plus 1sp of extra leaves
2.5 tbsp plain flour
150 ml white wine
450ml brown chicken stock

INGREDIENTS: ROAST POTATO

12 small desiree potatoes, peeled
2 tbsp rendered beef fat
8 garlic cloves, unpeeled and bruised
4 sage sprigs, torn and stalks discarded
rosemary

INGREDIENTS: CHIMICHURRI

1 cup flat-leaf parsley (firmly packed)
125ml olive oil
125ml red wine vinegar
1/4 cup coriander (loosely packed)
3 garlic cloves, finely chopped
1 tsp dried chilli flakes

Click through the gallery below for the full recipe.

SLOW-ROASTED BEEF RIB

Preheat oven to 240 degrees. Brush beef with oil, place thyme sprigs on top and secure with kitchen string. Season to taste with salt and pepper and roast for 15 minutes, then reduce oven to 180 degrees and roast, turning and basting occasionally, until medium-rare (around 1 hour and 15 minutes). Transfer to a plate (reserve pan juices in pan) and set aside in a warm place to rest, covered with a double layer of foil (20–30 minutes).
ROAST POTATOES

Bring a saucepan of salted water to the boil. Add potatoes and cook until par-boiled (10 minutes). Drain, shake in pan to crush edges slightly and set aside. Increase oven to 250 degrees. Heat lard in a separate roasting pan over high heat until hot. Add potatoes and garlic (be careful, hot lard will spit). Toss to coat, season to taste and roast for 30 minutes, turning occasionally and adding sage to pan 5 minutes before potatoes are golden. Before serving, scatter with sea salt.
GRAVY

Add flour to beef roasting pan and stir over medium heat until mixture is bubbling (2–3 minutes). Add thyme leaves and wine and cook, stirring continuously, until wine is absorbed. Gradually add stock and stir until mixture is smooth. Season to taste, bring to the boil and stir occasionally until the gravy has a thin sauce consistency that coats the spoon (5 minutes). Keep warm.
CHIMICHURRI

Pulse ingredients in a food processor until a coarse paste forms. Season to taste.
PLATING

Carve the beef and lay flat (but slightly overlapping) on a warm plate. Lightly sauce the beef with the gravy, then the chimichurri and add a touch more sea salt to finish. Serve potatoes in a bowl with fresh rosemary and sea salt scattered over them to finish.