- 1 [6-pound / 2.7-kg] beef standing rib roast, rolled and tied
- 3 cloves garlic, into strips
- 4 tablespoons [60 mL] Dijon mustard
- 2 tablespoons [30 mL] freshly chopped thyme
- 1 tablespoon [15 mL] freshly ground black pepper
- Water
- Red wine
- Olive oil
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- Insert garlic strips here and there into beef roast.
- Mix together Dijon mustard, freshly chopped thyme and freshly ground black pepper.
- Spread mixture all over beef roast; set aside.
- Remove barbecue rack and arrange a metal dripping pan underneath one half of the barbecue rack; fill pan up to 3/4th with a mixture of wate and red wine.
- Leave other side free to barbecue some vegetables.
- Arrange barbecue rack back in place and preheat barbecue to high heat for 10 minutes.
- Lightly oil barbecue rack with olive oil then arrange beef roast over dripping pan.
- Lower barbecue temperature to medium and barbecue roast for 1 3/4 hours, until internal temperature reaches 145°F [63°C] for 'MEDIUM' done, or 149°F [65°C].
- Transfer roast beef onto a warm plate; cover and leave roast to rest for 20 minutes, before carving.
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