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
Finished centre temperature after resting: 50–60°C depending on your culinary preference for an intact joint
Cooking
Cook to temp not time (rough time is 30–35 minutes per pound)
If working in kg 55-65 mins
🟣 Rare: aim for 50°C after resting → estimated pull at 47°C
🔷 Medium-rare: aim for 55°C after resting → estimated pull at 52°C
🟠 Medium: aim for 60°C after resting → estimated pull at 57°C
Rest and check the centre
Rest for at least 30 minutes before carving. Pull temperatures above are estimates for this roasting method. The rise varies with the joint, cooking heat and resting conditions; it is not guaranteed to be exactly 3°C. Check the centre with a clean thermometer during resting, avoiding bone and large fat pockets.
These are culinary preferences for intact whole beef. Properly cook every outside surface. Minced, rolled, pierced, injected or mechanically tenderised meat needs thorough cooking; follow the supplier’s instructions. Resting does not make undercooked food safe.
Time is a guide, temperature is the target.
For thermometer use and carry-over cooking, see the Temperature Cooking Guide.
More beef recipes: reverse sear tomahawk steak and picanha rump cap.
