Roasted Rib of Beef with Ndolé by Duncan Welgemoed

Ingredients

• 1.5 kg rib-eye rack of aged beef (with 4-5 ribs), halved, at room temperature
• For brushing: vegetable oil
• Ham-hock stock
• 1 ham-hock bone (about 300gm; see note)
• 1 carrot, coarsely chopped
• 1 onion, coarsely chopped
• Large handful of celery leaves
• 6 thyme sprigs
• 2 garlic cloves
• Ndolé
• 2 tbsp vegetable oil
• 1½ onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 birdseye chilli, finely chopped
• 100 gm kapenta or ikan bilis (see note)
• 2 tsp biryani spice mix (see note)
• 500 gm (1 large bunch) English spinach, washed, dried and coarsely chopped
• 250 gm (½ large bunch) silverbeet, washed, dried, stems and leaves coarsely chopped