Sticky harissa beef wing rib roast
There's just something about this magnificent cut of beef. The bone adds so much flavour, and when it's marinated in harissa and roasted perfection in this recipe, it'll have you weak at the knees. Photography by Jani Shephered/Gatherum Collectif
- 1 beef wing rib roast (rib-eye cut with ribs attached; also called a standing rib roast) – around 3kg with about 5 ribs
- olive oil, for cooking
- 1/3 cup dark soy sauce*
- 3/4 cup red wine vinegar
- 1 heaped tsp harissa
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/3 cup pure maple syrup
- 1 large clove garlic, chopped
- Trim any excess fat from the beef (ask your butcher to do this for you). Combine all marinade ingredients in a large resealable plastic bag.
- Add beef, seal bag and massage marinade into the meat until it’s completely coated. Refrigerate for 6 hours or overnight.
- When ready to cook, heat oven to 190°C fanbake. Remove beef from marinade and place in a large, shallow dish lined with baking paper. Discard marinade.
- Drizzle beef with a little olive oil and a good grind of salt and pepper. Cover tightly with foil and bake for around 1½ hours or until a meat thermometer reads 60°C for medium rare. After cooking, rest the beef for at least 10 minutes. Serve with hasselback kumara and green yoghurt sauce (recipe below).