by Tom Kerridge, presented by Warren Geraghty
“…THE TREACLE – THE REALLY DARK, BITTER SWEETNESS THAT YOU CAN GET FROM IT – WORKS SO, SO WELL WITH A RIB OF BEEF LIKE THAT”
Tom Kerridge
Watch the recipe
Method
RUB THE MEAT THE DAY BEFORE
Remove the rib of beef from any paper/packaging and pat dry with kitchen towel. Mix all the seasonings together and rub all over the rib of beef. Tightly wrap in cling film and refrigerate overnight.
PREPARE THE GLAZE
In a sauce pan gently bring all the ingredients to a simmer, whisking occasionally, until all emulsified and syrupy. Reserve warm.
Remove the beef from the fridge 2 hours before cooking to ensure its fully at room temperature.
GRILL THE BEEF
Place the griddle rack onto your BBQ and pre-heat to 200°C. Lightly oil the rib of beef, then place it onto the griddle rack and close the lid. Cook for around 20 minutes, turning regularly.
The time taken will vary on depending on your BBQ setup. The aim is to get a good char all over the beef without the centre getting above 45°C. Beware of excessive flare-ups from the fattiness of the beef rib.
Once a temperature probe inserted into the centre of the beef reads 40°C – 45°C, remove the beef from the grill and set aside. Adjust the BBQ vents to lower the heat to 150°C.
GLAZE THE BEEF
Once the BBQ has settled at 150°C, return the beef to griddle rack. Brush the beef all over with the glaze and shut the lid. Repeat the brushing and glazing every 5 minutes.
Cook the rib of beef until a temperature probe inserted into the centre of the beef hits 55°C for medium rare, 60°C for medium. Beef rib is very fatty and benefits from a slightly higher doneness than other steak cuts.
Remove and leave to rest for 20- 25 minutes before carving.
