This fragrant and succulent beef rib roast will become a family favourite!
Preparation: 15 minutes
Cooking: 60 minutes
- 1 1/2 kg standing beef rib roast
- 2 tsp olive oil
- 1/4 cup fresh herbs, chopped (try sweet marjoram or oregano, thyme, rosemary)
- 4 medium potatoes, peeled and halved
- 2 red capsicums, thickly sliced
- 3 zucchini, thickly sliced extra
- 1 tbsp olive oil small wedge butternut pumpkin, cut into large chunks
Using a meat thermometer is the easiest and most accurate way to tell if your roast is ready. When your roast is done, the internal temperature of the roast will be 6065ºC for medium rare, 65-70ºC for medium and 70ºC for a medium well done.
Try using any leftover beef in salads and wraps for tomorrow’s lunch.
Preheat barbecue to 200ºC with the hood closed. Keep an eye on the heat by using the temperature gauge on the hood. Brush the beef rib with olive oil and season with pepper and half of the chopped herbs. Place the beef on the grill. In a separate bowl, toss the vegetables with remaining herbs and the extra olive oil, set aside.
Roast the beef for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer. In the last 35 minutes of cooking time, add the vegetables around the beef. Continue to keep an eye on the temperature gauge on the hood while it is closed to ensure the roast cooks properly.
Remove beef, cover loosely with foil, and rest beef for 15 minutes before carving and serving with the vegetables.
For additional recipes or for more inspiration visit BeefandLamb.com.au.