Rib of beef with garlic & herb crust

Name: Rib of beef with garlic & herb crust
Prep time: 15 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 x 2.5–3 kg bone-in rib of beef (approx. 3 rib); 2 tbsp olive oil; 2 tsp sea salt; 1 tsp cracked black pepper; 1 tsp mustard powder; 1 tsp dried thyme; 1 tsp garlic salt; 1 tsp crushed coriander seed

Serves 6
2:30 h
- PREP TIME15 min.
- COOKING TIME2:30 h

People
Serves 6
Prep Time
15 min.
Cooking Time
2:30 h
Difficulty
Medium
BBQ Temperature
180–200°C
Method
Indirect

Ingredients

Instructions

the Ingredients

Completed step 1 x 2.5–3 kg bone-in rib of beef (approx. 3 rib)
Completed step 2 tbsp olive oil

Herb Rub:

Completed step 2 tsp sea salt
Completed step 1 tsp cracked black pepper
Completed step 1 tsp mustard powder
Completed step 1 tsp dried thyme
Completed step 1 tsp garlic salt
Completed step 1 tsp crushed coriander seed

Special Equipment

Instant Read Thermometer / Weber Connect
Drip Tray
Butcher String (optional)

Instructions

A beautifully roasted rib of beef cooked low and indirect on the barbecue for rich beef flavour, crisp bark and a perfectly blushing centre. Finished simply and carved thick for the ultimate sharing roast.

IN THE KITCHEN:

Remove the beef from the fridge 1 hour before cooking to allow it to come to room temperature.
In a bowl combine all of the rub ingredients.
Lightly coat the rib of beef with olive oil.
Generously coat the beef all over with the rub mixture, pressing firmly into the meat.
If desired, tie the roast with butcher’s string to help maintain shape during cooking.

AT THE GRILL/BARBECUE:

Prepare the grill for indirect heat at 180–200°C. If using a charcoal grill, light 1 chimney starter of Weber briquettes and arrange for indirect cooking.
Preheat the grill for 15 minutes with the lid closed.
Place a drip tray beneath the cooking area and position the rib of beef over indirect heat.
Insert a temperature Smart Probe into the thickest part of the meat.
Roast with the lid closed for approximately 90–120 minutes, or until the core temperature reaches 54–56°C for medium rare. This can be controlled on the Weber Connect App
Remove from the barbecue and rest loosely covered for 20–30 minutes.
Slice thickly and serve with hot beef gravy.

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