Meat & Livestock Australia have created this delicious recipe, perfect for sharing with friends and family.
Preheat the barbecue with all burners on to hot 200ºC before the beef is added. Brush the beef rib with olive oil and season with some salt flakes, ground pepper and the chopped herbs. Tuck bay leaves under the string.
Halve garlic bulbs.
Place the beef in the centre of the barbecue and turn burners directly under it off. Leave the remaining burners on to conduct and circulate heat around the beef. Close the lid and barbecue roast the beef for 80 minutes for rare, 100 minutes for medium and 120 minutes for well done.
For ease and accuracy use a meat thermometer. Place the garlic bulbs around the beef to cook in the last 60 mins cooking time.
Remove beef and garlic, cover loosely with foil, and rest beef for 20 minutes before carving.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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