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Rara Kau Nō Te Auahi Manuka, Mongamonga, Kongakonga Horopito, Huawhenua, Wātakirihi

Manuka Smoked Beef Rib with Horopito-Crusted Bone Marrow, Vegetables, and Watercress

2

Serves

30 mins

Prep Time

45 mins

Cook Time

Rex Morgan

Recipe author

Rex Morgan

Matariki, the Maori New Year, is a wonderful time to celebrate the amazing produce we have available in New Zealand. Chef Rex Morgan's Manuka smoked beef rib is fall off the bone tender and packed full of flavour. Served alongside roasted bone marrow with a delicious Horopito crust and root vegetables - this recipe is perfect to share with family and friends.

This recipe serves as one-half of our Matariki Surf 'n' Turf platter which you can check out here.

Matariki, the Maori New Year, is a wonderful time to celebrate the amazing produce we have available in New Zealand. Chef Rex Morgan's Manuka smoked beef rib is fall off the bone tender and packed full of flavour. Served alongside roasted bone marrow with a delicious Horopito crust and root vegetables - this recipe is perfect to share with family and friends.

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Beef,

Barbecue,

Special Occasion & Entertaining,

Family Favourites,

Lunch,

Dinner,

Ingredients

Beef Rib

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Approximately 500g quality mark beef short ribs

i

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canola oil

for cooking

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salt

to taste

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black pepper

to taste

Horopito Crumble

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½ medium-sized onion

finely diced

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1 garlic clove

finely chopped

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25g butter

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25ml canola oil

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25g panko crumbs

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½ tbsp Horopito

dried

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½ tbsp parsley

chopped

Marrow Bone

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2 beef bones

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split down the centre and approximately 3 inches long

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Horopito crumble

see recipe above

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salt

to taste

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black pepper

to taste

Vegetables

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200g pumpkin

diced

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250g Agria potatoes

par cooked (boiled or steamed), cut to same size as pumpkin

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100ml olive oil

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1 tsp kawakawa

dried

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salt

to taste

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black pepper

to taste

To Serve

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watercress

fresh

Method

Beef Rib

Horopito Crumble

Marrow Bone

Vegetables

1

Clean the beef rib bone and wrap in foil.

2

Prepare your smoker using manuka chips and get it smoking before placing your beef into it.

3

Smoke on low-med smoke for 5 minutes, remove from heat and leave the beef to cool in the smoker with the corner folded back.

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4

Remove the beef from the smoker, pat dry, lightly oil with canola, season with salt and pepper.

5

Chargrill or barbecue to desired degree. Rex’s preference is to cook for 6 minutes on each side to 48˚C internal temperature checking with a meat thermometer.

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6

Rest the rib for 8 minutes on a rack in a warm area.

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