Nature’s Fresh OP rib roast with sage & pistachio crust, country baked pumpkin & shiraz pan sauce

25 mins
1½ hrs
  • 2.2kg Nature’s Fresh OP rib roast (3-bones)
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 2 bunches sage leaves
  • 1 bunch parsley leaves
  • 8 garlic cloves
  • 200g pistachio kernels
  • 1 Tbsp vino cotto
  • 6 egg yolks
  • 1 cup multigrain breadcrumbs
  • 1kg Jarrahdale pumpkin, cut into wedges
  • 100g ghee, melted
  • 1 Tbsp harissa paste
  • 2 Tbsp pistachio dukkah
  • 2 cups shiraz
  • 2 cups beef stock
  • 1 Tbsp unsalted butter
  • 1 Tbsp plain flour
  • Preheat oven to 180°C. Season the OP rib roast with salt and pepper, then rub with extra virgin olive oil. Sear on a hot griddle for 10 minutes, until well-browned. Meanwhile, combine the sage, parsley, garlic, pistachios and yolks in a food processor and puree until smooth. Mix in the breadcrumbs, then press onto the rib roast. Arrange in a roasting pan and bake for 1½ hours, until the beef is 62°C when tested with a probe thermometer. Set aside to rest.
  • Toss the pumpkin in ghee and harissa, then season with salt and pepper. Arrange in a roasting pan and bake for 1 hour. Scatter with dukkah.
  • Pour the beef roast juice into a medium saucepan with the wine and set over a high heat. Boil rapidly for 2 minutes, then add the stock and boil to reduce by half. Mix the butter and four, whisk in, and simmer until thickened. Serve with the beef and pumpkin.