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
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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Ingredients
Beef Rib
Approximately 500g Quality Mark beef short ribs
i
canola oil
for cooking
salt
to taste
black pepper
to taste
Horopito Crumble
½ medium-sized onion
finely diced
1 garlic clove
finely chopped
25g butter
25ml canola oil
25g panko crumbs
½ Tbsp Horopito
dried
½ Tbsp parsley
chopped
Marrow Bone
2 beef bones
i
split down the centre and approximately 3 inches long
Horopito crumble
see recipe above
salt
to taste
black pepper
to taste
Vegetables
200g pumpkin
diced
250g Agria potatoes
par cooked (boiled or steamed), cut to same size as pumpkin
100ml olive oil
1 tsp kawakawa
dried
salt
to taste
black pepper
to taste
To Serve
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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