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- Barbecued standing beef rib roast
Barbecued standing beef rib roast
2 kg standing beef rib roast
1 tbsp olive oil
0.25 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 barbecue with all burners on to 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 garlic bulbs.
- Place the beef in the centre of the barbecue and turn burners directly under it off. Leave the remaining burners on to conduct and circulate heat around the beef. Close the lid and barbecue roast the beef for 80 minutes for rare, 100 minutes for medium and 120 minutes for well done. For ease and accuracy use a meat thermometer. Place the garlic bulbs around the beef to cook in the last 60 mins 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.
- Judging your roast's degree of doneness using a meat thermometer
- The internal temperature for: 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