Rosemary & pepper beef

Name: Rosemary & pepper beef
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Ingredients: 2 tbsp drained green peppercorns, coarsely chopped; 1 tbsp sea salt flakes; 3 tsp chopped fresh rosemary; 3kg beef standing rib roast (about 5 cutlets), French trimmed; 1 tbsp olive oil; Steamed broccolini, to serve

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Prep Time: 15 minutes

Cook Time: 150 minutes

Total: 165 minutes

Servings: 5

Cost: $4.08 /serving

Author : Michelle Southan

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Ingredients

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2 tbsp drained green peppercorns, coarsely chopped1 tbsp sea salt flakes3 tsp chopped fresh rosemary3kg beef standing rib roast (about 5 cutlets), French trimmed1 tbsp olive oilSteamed broccolini, to serve

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Instructions

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Step 1

Preheat an enclosed barbecue to 200°C. Combine peppercorn, salt and rosemary in a bowl. Place a rack in a roasting pan or foil tray and place beef on rack.

Step 2

Rub the peppercorn mixture over the beef to coat. Drizzle with the olive oil. Insert a meat thermometer, if using.

Step 3

Place the pan in the centre of barbecue plate. Switch off burners located under the pan. Switch burners on either side to low. Close the barbecue hood.

Step 4

Roast the beef for 2 1/2 hours or until the meat thermometer reads medium or until the beef is cooked to your liking.

Step 5

Cover the beef with foil to keep warm and set aside for up to 30 minutes to rest for the most juicy, tender meat.

Step 6

Transfer the beef to a large chopping board. Remove trussing. Using the bones as a guide, slice into cutlets. Serve with steamed broccolini.