- Extra Virgin Olive Oil
- 3kg beef prime rib
- 3 tbsp NoMU Roast Rub
- NoMU Just Salt
- 500g shallots, peeled
- 6 cloves of garlic, lightly bashed
- 500g carrots, peeled and trimmed
- Sauce
- 1 cup dark ale, such as Guinness
- (or red wine)
- 1 tbsp NoMU Beef Fond
- 1½ cups cold water
- 1 tsp cornflour
Prime Rib Roast
Heat a large cast iron pot over the coals and add a few glugs of olive oil.
Rub some more olive oil all over your beef, followed by NoMU Roast Rub and a grinding of
Just Salt. Evenly brown well on all sides of the roast. Remove and set aside.
In the same pot, add the shallots and fry until light brown and caramelized. Return the meat to
the pot with the garlic and carrots. Place the lid on the pot and pack hot coals right up against
its sides and on top of the lid. Roast for about an hour or until medium rare. Cooking time will
vary depending on the size of your roast, the heat of your coals and your personal preferences.
Serve with hash browns and Guinness, or red wine, sauce.
If you would like to make a sauce and you still have hot coals, remove the roast and vegetables from the pot and set aside, covered with foil to keep warm.
Add a glass of dark ale or red wine to the pot and stir to remove the good bits at the bottom of the pot. With the lid off, leave to reduce the liquid by half. Stir in a tablespoon of Beef Fond Concentrate. Combine the water and cornflour and add to the pot. Stir until thickened slightly.
Check seasoning and serve.
Serves: 4-6
Wine suggestions
Meat is always a subjective taste when it comes to placing a wine on the table. I prefer a delicate red like a 3 or 4 year old Merlot. Raka would be a good choice. If you are on a budget Tassies and Coke, commonly referred to as a ‘Kitembe,’ also goes down well
