Ben O'Donoghue gives a classic British Sunday lunch recipe an Aussie twist in the latest episode of Drive Thru Australia.


  • 2.5 kg beef fillet. Ask your butcher to cut off the chain (larder trimmed)

  • Beef wash

  • 1 tablespoon hot water

  • 1 tablespoon salt

  • 2 tablespoons sherry vinegar

  • 1 tablespoon English mustard

  • 2 tablespoons Worcestershire sauce

  • Yorkshire pudding

  • 225 g plain flour

  • Pinch of salt

  • 3 eggs

  • 200 ml milk

  • 200 ml water

  • 100 ml vegetable oil


  • 1.

    If using coals, prepare your barbecue for indirect cooking well in advance so you build up a good heat base.While the barbecue is heating up, take the rib of beef out of the refrigerator and allow it to come to room temperature. This will help ensure it cooks evenly.

  • 2.

    To make the British beef wash, place all the ingredients in a jar and shake to combine.

  • 3.

    Brush the beef fillet with the wash, and give it another good brushing before you start cooking.

  • 4.

    Place the beef on a roasting rack in a tray filled with a few cups of water to maintain moisture.

  • 5.

    Place the tray with the beef onto the barbecue while it is at its hottest and cover with the hood or lid of the barbecue. After the initial burst of heat (about 15–20 minutes), allow the coals to ease in intensity and maintain a medium heat. If using a gas barbecue, turn the gas down slightly to maintain a medium heat.

  • 6.

    Brush the rib roast liberally with the beef wash at intervals. A joint of this size will take between 45 minutes and one hour to cook at medium. Once the beef is cooked to your liking, remove from the barbecue and cover with foil to rest.

  • For the Yorkshire Pudding::

  • 1.

    To make the Yorkshire pudding place a 10 x 20 x 4cm deep roasting tin with the oil in it on to the barbeque or into a preheated oven at 200 degrees Celsius. Allow the oil to get really hot – almost smoking. Combine all the ingredients in a mixer and beat until smooth. Add the batter carefully and close the oven or barbecue lid and bake until the pudding has risen well and is golden brown and crispy. Remove carefully from the tin and drain.

  • 2.

    Serve a nice slice of beef with a slice of Yorkshire pudding and some thick gravy.


This recipe is best followed using an indirect heating method: prepare your coals on one side of your barbecue, or if you have a gas grill pull down the hood, turn your middle gas burners off and crank up the outer gas burners. Add some pre-soaked woodchips for extra flavour. You’ll need to make a brush from lightly bruised sprigs of thyme and rosemary tied together, and use it to brush the ribs with the British beef wash.

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