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Basturma-cured prime rib

Name: Basturma-cured prime rib recipe
Yield: 8
Ingredients: 2.7kg 3-4 point beef rib-eye (standing rib roast); 20.00 ml extra virgin olive oil; 100g ground fenugreek; 100g sweet paprika; 30.00 ml ground allspice; 20.00 ml Aleppo pepper (substitute 2 tsp chilli flakes); 1/4 tsp ground cumin; 10 garlic cloves, peeled; 250ml olive oil

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by Paul Farag

CHEF

Dec 30, 2022

“This is the showcase of the party. Let it stand in the middle of the table to show off a beautiful bit of cooking. Carve off slices and leave the bones for the adventurous types! There will be a bit for everyone, with rare bits, fatty bits and pieces for those who don’t like seeing any pink.”

2.7kg 3-4 point beef rib-eye (standing rib roast)
1 tbs extra virgin olive oil

Basturma paste

100g ground fenugreek
100g sweet paprika
1 1/2 tbs ground allspice
1 tbs Aleppo pepper (substitute 2 tsp chilli flakes)
1/4 tsp ground cumin
10 garlic cloves, peeled
1 cup (250ml) extra virgin olive oil, plus extra for drizzling

Method

1.

For the basturma paste, place spices and 1 tbs salt flakes in a frypan over medium heat and toast for 4-6 minutes. Transfer to a blender, add the garlic and blend until a paste forms. Slowly add oil and blend until a thick paste forms.
2.

Rub beef generously with salt flakes and a drizzle of oil and set aside for 30 minutes to come to room temperature. Preheat oven to 170°C. Heat a large frypan over medium-high heat. Add beef and cook, turning, for 10 minutes or until well-browned on all sides. Transfer to a roasting pan. Using hands, rub basturma paste over the beef, massaging it into the beef. (Feel free to be generous, as most will emulsify during cooking. Use for a basturma gravy if you like!).
3.

Stand beef fat-side up and roast for 1 hour 30 minutes-1 hour 45 minutes until 45°C for rare, or 50°C for medium-rare. Set beef aside for 15 minutes to rest before slicing to serve.