WHOLLY COW ROAST RIB OF BEEF WITH CHIMICHURRI
Martin Bosley

Serves
4Preparation
5 mins plus overnight restingCook
1 hr & 35 minsIngredients
2.5kg two-rib piece of beef | |
olive oil or dripping | |
herbs, such as thyme and bay leaves | |
Salsa Brava chimichurri sauce, to serve |
Instructions
1. | The night before you want to cook, salt the joint of meat on all sides. |
2. | Leave it uncovered in the fridge; it will look like this has dried out the roast, but it will actually increase the moisture in the finished prime rib. |
3. | When ready to cook, prepare the embers and have the barbecue sitting at around 150 ÌŠC. |
4. | Rub the beef all over with olive oil or dripping. |
5. | Put into a heavy roasting tin, fat side up, tucking in any herbs such as thyme and bay leaves. |
6. | Roast the meat in the barbecue with the lid down for 10 minutes per 500g for rare to medium-rare meat; a 2.5kg piece will take around 50 minutes initially. |
7. | Increase the heat to about 260 ÌŠC and give it a final 30 minutes to ensure a crisp crust of fat. |
8. | Remove the meat from the barbecue and leave to rest, covered with foil, for at least 15 minutes. |
9. | Put the beef onto a carving board. |
10. | Pour any juices and debris from the roasting tray into a warm jug, taste and adjust the seasoning with salt and pepper if needed. |
11. | Serve with chimichurri sauce. |
Photography Amber-Jayne Bain
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