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Ribcanha Roast with Asparagus and Glazed Carrots by Zola Nene

90 Minutes
6 Servings
16 Ingredients

Description

Zola Nene’s Ribcanha Roast with Asparagus and Glazed Carrots recipe is a culinary masterpiece. Prepared with tender, perfectly matured Steakhouse Classic Ribcanha, crisp asparagus, and sweet glazed carrots.

The Ribcanha cut, known for its rich flavour and tender texture, is the star of this dish. When paired with seasonal vegetables and roasted to perfection in the oven, this dish is sure to be a crowd pleaser.

The asparagus and glazed carrots add a touch of freshness and sweetness that perfectly complements the savoury flavours of the Steakhouse Classic cut. Whether you're a comfortable home cook or just starting out in the kitchen, this Ribcanha Roast with Asparagus and Glazed Carrots recipe is a delicious and great way to cook confidently.

All the ingredients you need to make Zola Nene’s culinary masterpiece is available at a Checkers store near you, and on Sixty60 for delivery to your door in 60 minutes.

Directions

1. Heat a large pan, drizzle the roast with olive oil, season generously with salt and pepper, then brown in the pan, fat side down first, until evenly browned all over.

2. Transfer to a roasting dish, brush the roast with chimichurri, then roast in a preheated 200°C oven for 45 minutes or until cooked to your desired doneness.

3. Remove from the oven, cover with foil and leave to rest for 20 – 30 minutes before slicing.

4. Pour boiling water over the asparagus and leave to sit for 3 minutes, then drain.

5 In a large pan, add the olive oil, garlic, thyme and chilli flakes, then sauté over low heat to release the flavours in the herbs and spices.

6. Toss in the drained asparagus, turn the heat up to high and sauté for a few minutes. Add lemon zest and juice, and season with salt and pepper to taste.

7. Place the carrots, butter, honey, water and seasoning into a pan, cover with a lid and allow to simmer until carrots are soft.

8. Remove the lid, turn up the heat and allow the liquid to completely evaporate and the carrots to caramelise and become sticky around the edges.

Ingredients

For the Ribcanha:

  • 1 x 1.2kg Steakhouse Classic Ribcanha Roast
  • 2 tbsp. olive oil
  • Salt and pepper
  • 1 cup Forage and Feast Apricot Chimichurri

 

For the Asparagus:

  • 2 punnets (2 x 170g) fresh asparagus
  • 3 tbsp. Forage and Feast Olive Oil
  • 1 garlic clove; sliced
  • 4 sprigs thyme
  • Pinch dried chilli flakes
  • 1 lemon; zested and juiced
  • Salt and pepper

 

For the Glazed Carrots:

  • 500 g carrots; peeled and halved
  • 2 tbsp. butter
  • 4 tbsp. honey
  • ½ cup water
  • Salt and pepper

 

Mashed potato to serve (optional)