Preparation: 15 minutes | Cooking: 100 minutes | Serves: 4
- 2 kg standing beef rib roast
- 1 tbsp olive oil
- ¼ cup fresh herb leaves, chopped (try sweet marjoram or oregano, thyme, rosemary)
- 3-4 Bay leaves
- 2 cloves Garlic, halved or 8 eshallots
- Preheat the barbeque with all burners on hot (200ºC) before the beef is added. Brush the beef rib with olive oil and season with some salt flakes, ground pepper and the chopped herbs. Tuck bay leaves under the string. Halve the garlic bulbs.
- Place the beef in the centre of the barbeque and off the burners directly underneath it. Leave the remaining burners on to conduct and circulate heat around the beef. Close the lid and barbeque roast the beef for 80 minutes for rare, 100 minutes for medium and 120 minutes for well done. Use a meat thermometer if you want accurate cooking. Place the garlic bulbs around the beef to cook in the last 60 minutes of cooking time.
- Remove beef and garlic, cover loosely with foil, and rest beef for 20 minutes before carving.
- Suggested roasting times per 500g for Standing rib roast
- Cooking at 200ºC: Rare – 15-20 min per 500g, Medium – 20-25 min per 500g, Well done – 25-30 min per 500g.
- If you are using a meat thermometer, the internal temperatures you need are: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
- You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm
Head to beefandlamb.com.au if you’d like to find some consumer-friendly resources for everything beef and lamb, including nutritional facts, information, recipes and more. Stay tuned for our next post which will give you some essential tips for your Christmas BBQ!