Rib Roast with Celery Smash & Thyme Red Wine Jus

➊ Prepare the grill for indirect grilling including the water bowl and set it to 140 °C. Take the rib roast out of the fridge 1 1/2 hours beforehand. Finely chop the garlic and rosemary and mix everything together with the tomato paste, onion chutney, salt, pepper and olive oil to form a paste. Coat the rib roast with it and put it on the grill. Turn the whole thing once every hour so that it is nice and crispy on all sides and takes on some color. Sprinkle with red wine from time to time if you like and let it cook until it reaches an internal temperature of 56 °C (depending on taste), remove from the grill and let it rest for 10 minutes.

➋ For the celery puree, place the unpeeled celery root on the grill (indirectly) for about 1 hour so that it gets a light smoky aroma. Meanwhile, peel the potatoes and cut into equal-sized cubes, remove the celery root from the grill, peel and also cut into equal-sized cubes. Put everything in a pan with nutmeg, salt and a pinch of sugar and pour milk or cream over it so that everything is covered. Simmer slowly until everything is nice and soft but not overcooked!

➌ Drain and collect some of the milk/cream. Add the butter to the celery and potato mixture and mash everything until fluffy (or press, not with a hand blender!). To achieve the desired creamy consistency, add a little of the cooking liquid and season with salt and a little white pepper. Chop the spring onions and add them on top as a garnish.

➍ For the jus, heat some olive oil and butter, sauté the onion, add the thyme and let it simmer briefly, also briefly roast the tomato paste, add the sugar and let it caramelize and deglaze the whole thing with red wine. Reduce the sauce by a third and pour in the beef stock. Reduce by half again, add the bay leaves and let it simmer gently.

➎ Optionally, just before serving, add cold butter to create a nice sheen. You can of course also pass the sauce through a sieve so that there are no chunks! Cut the rib roast, remove the bones, slice against the grain and sprinkle a pinch of good salt on top (eg Muarry River Salt). Serve with celery puree and jus. Enjoy!