Winter beef roast & mulled cider

  • People

    Serves : 8

  • Prep Time

    20 min.

  • Cooking Time

    1:30 - 2 h

  • BBQ Temperature


  • Method



the Ingredients

2019 05 Weber 03 Winter Roast2 304Web

Mulled Cider

  • 1½ l dry cider
  • 7 tbsp Calvados
  • 400ml apple juice
  • 75g dark brown sugar
  • Zest 1 orange
  • 4 whole cloves
  • 2 cinnamon sticks, broken in half
  • 1 tbsp allspice berries

Winter beef roast

  • 5 sprigs fresh thyme
  • 5 sprigs fresh rosemary
  • 2 cloves garlic
  • 2 shallots
  • 80 ml oil
  • 3 kg rib-roast, bone-in

Special Equipment


  • Pick thyme and rosemary leaves and add to a mortar.
  • Peel and roughly chop garlic and shallots and add to the mortar.
  • Grind everything to a paste using a pestle, then add the olive oil and season with salt and pepper.
  • Cut away the rib bones from the meat, rub the meat with the herb rub, and then reattach the bones with butcher string.
  • Place the Roast in the Cooking Grate over indirect heat.
  • Insert an I Grill Probe into the meat, close the lid and cook for about 90-120 minutes, or until the core temperature reaches 55 °C
  • Take the roast off the grill and rest on a warm place for about 20 minutes before serving.
  • While the beef is resting, pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.
  • Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 15 mins or until the beef is ready. Ladle into glass mugs to serve.

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