Name: Rosemary & pepper beef
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 1
Ingredients: 40.00 ml drained green peppercorns, coarsely chopped; 9.60 gm sea salt flakes; 3 tsp chopped fresh rosemary; 3kg beef standing rib roast (about 5 cutlets), French trimmed; 18.20 gm olive oil; Steamed broccolini, to serve

Rosemary & pepper beef

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Prep Time:
15 minutes

Cook Time:
150 minutes

Total Time:
165 minutes

Barbecue-roasted rib roast with a peppercorn crust - tender and flavorful.

Ingredients:

40.00 ml drained green peppercorns, coarsely chopped
9.60 gm sea salt flakes
3 tsp chopped fresh rosemary
3kg beef standing rib roast (about 5 cutlets), French trimmed
18.20 gm olive oil

Instructions:

Preheat your barbecue to 200°C. Mix peppercorn, salt, and rosemary in a bowl. Place the beef on a rack in a roasting pan or foil tray.
Coat the beef with the peppercorn mixture and drizzle with olive oil. Insert a meat thermometer, if desired.
Position the pan in the middle of the barbecue plate, turn off the burners under the pan, adjust the side burners to low heat, and then close the barbecue hood.
Roast the beef for 2 1/2 hours, or until the meat thermometer reads medium, or cooked to your preferred doneness.
Cover the beef with foil to lock in the warmth and let it rest for up to 30 minutes, resulting in incredibly juicy and tender meat.
Place the beef on a spacious chopping board. Untie. Cut into cutlets following the bones as a guide. Enjoy with steamed broccolini.

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