Meat & Livestock Australia have created this delicious recipe, perfect for sharing with friends and family this Christmas.
In a bowl combine Worcestershire sauce, brown sugar, allspice, orange rind and port. Drizzle the spiced port over a standing rib roast and marinate overnight, turning the roast once or twice to ensure it is well coated in the marinade.
Before barbecuing, place several whole star anise under the string. Cook at 200ºC, 20 minutes per 500g for rare, 30 minutes per 500g for medium and 35minutes per 500g for well done.
Remove the beef roast from the barbecue, loosely cover with foil and rest for 20 minutes before slicing.
Serve with a simple salad of finely sliced red capsicum, blanched asparagus and baby rocket leaves and side dishes of mustard, horseradish cream and onion marmalade.
For an Asian twist, replace the allspice in the marinade with 1 teaspoon of Chinese five spice and serve the roast beef with a tangy noodle salad.
For a less spicy option, replace the allspice with ground black pepper and remove the grated orange rind. Serve with golden roast potatoes, horseradish cream and mustard.
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