adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued standing beef rib roast
0 Likes
Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Succulent barbecued beef roast cooked to perfection on a covered barbecue for an easy and delicious entertaining experience.
Ingredients:
  • 2kg standing beef rib roast, tied with string
  • 54.60 gm olive oil
  • 62.50 ml fresh sage leaves, chopped
  • Zest of 1 lemon
  • 40.00 ml pistachios, toasted, finely chopped, plus extra, to serve
  • 62.50 ml panko breadcrumbs
  • 4 bay leaves
  • 3 cloves garlic, crushed
  • 4 zucchini, sliced diagonally
  • 2 heads broccoli, cut into florets
  • 4 x 175g packets microwavable vegetable cous cous
  • Parsley leaves, to serve
  • Horseradish cream, to serve
Instructions:
  • Preheat the barbecue on high to 200C.
  • Combine half of the oil, along with the sage, lemon zest, pistachios, and breadcrumbs in a bowl. Season the mixture. Tuck the bay leaves under the string. Lightly spray the beef with oil, season it, and top it with the sage crust.
  • Place the beef at the center of the barbecue and turn off the burners directly underneath it. Keep the remaining burners on to evenly cook the beef. Close the lid and grill the beef for 80 minutes for rare, 100 minutes for medium, and 120 minutes for well done. For precise cooking, use a meat thermometer. Remove the beef, tent it loosely with foil, and let it rest for 20 minutes before slicing thinly.
  • While the meat is resting, combine the remaining oil, garlic, zucchini, and broccoli in a large bowl. Season well and toss to coat the vegetables. Grill the vegetables in batches for 5 to 6 minutes or until they are nicely charred and tender on the barbecue.
  • Cook the couscous following the instructions on the package.
  • Present the beef alongside a colorful array of vegetables and cous cous. Garnish the cous cous with freshly chopped parsley and a generous sprinkle of extra pistachios. Accompany the dish with a dollop of zesty horseradish cream.

Similar Recipes