Sunday Roast Beef Rib

SHOPPING LIST

Main Cut

• 2 kg rib of beef (bone-in) or sirloin roasting joint
  (ask for a good fat cap – don’t trim it back)

Seasoning

• Olive oil

• Sea salt flakes

• Coarse black pepper

• Rosemary or thyme (optional – just for a bit of lift)

• Rub olive oil in to the meat and fat cap

• Then sprinkle the salt& pepper all over the face of the Meat

  Gear

  • BBQ with lid (kettle or ceramic)

  • Meat thermometer (essential)

  • Foil (for resting)

BBQ SETUP

Fuel: Lumpwood charcoal or briquettes
Zones: 2-zone cooking (indirect & direct)
Target temps:

• Grill: 180–200°C indirect

• Internal meat temp: 50–60°C depending on Preference

  Cooking

• Cook to temp not time (rough time is 30–35 minutes per pound)

• If working in kg 55-65 mins

  • 🔵 Blue (45–47°C) → Pull at 42–43°C

  • 🟣 Rare (50°C) → Pull at 47°C

  • 🔷 Medium Rare (55°C) → Pull at 52°C

  • 🟠 Medium (60°C) → Pull at 57°C