Instructions

In the kitchen:

• Wash and finely chop the thyme and rosemary leaves and mix with the Dijon mustard, crushed garlic and fennel seeds.
• Coat the beef thoroughly with the Dijon dressing, and season with salt and pepper.
• Place the meat in the Weber Original Rib and Roast Holder.

At the barbecue:

• Half fill the chimney starter with Weber briquettes and prepare the barbecue for indirect heat - approx. 240-250°C.
• Put the Rib and Roast Holder with the beef on the barbecue and cook over indirect heat for approx. 20 min.
• Remove the meat from the barbecue and allow to rest uncovered for 10 min.
• Put the meat back on the barbecue and give it another 20 min.
• Remove once more and allow to rest uncovered for 10 min.
• Continue the interval cooking until the meat has a core temperature of 58 degrees.
• Remove the meat from the barbecue, cover and allow to rest for approx. 20 min. before carving.