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Serves: 6

Roast Beef

  • Prep Time

    10 min.

  • Cooking Time

    1:20 h

  • Method

    Indirect

  • Prep Time

    10 min.

  • Cooking Time

    1:20 h

  • Method

    Indirect

Ingredients

Weber  Ss  Chris  Stark 395 346X318
  • 1.5-2kg fore rib of beef
  • For the rub:
  • 1 tsp mustard powder
  • 1 tsp dried thyme
  • 1 tsp garlic salt
  • 1 tsp celery salt
  • 1 tsp coriander seed
  • 1 tsp ground black pepper

Instructions

    In the kitchen:

  • 01 Grind all of the ingredients for the rub in a pestle and mortar.
  • 02 Lightly coat the beef in a little sunflower oil and apply all of the dry rub.
  • At the barbecue:

  • 01 Prepare the barbecue for indirect heat, approx. 200°C.
  • 02 Roast the beef over an indirect medium heat in a Weber Premium Grill Rack using a Weber Drip Pan underneath to capture the fat and juices for approximately 1 ½ hours, or until the core temperature reaches 60°C (medium rare).
  • 03 Allow to rest for around 20 minutes before, thinly slicing and serving.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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