Meat & Livestock Australia have created this delicious recipe, perfect for sharing with friends and family.


  • 2 kg standing beef rib roast

  • 1 tbsp olive oil

  • ¼ cup fresh herb leaves, chopped (try sweet marjoram or oregano, thyme, rosemary)

  • 3-4 Bay leaves

  • 2 cloves Garlic, halved or 8 eshallots

  • A spicy aromatic beef roast rub

  • Rub beef roast like standing rib roast with a mix of 3 tsp each of ground cardamom, five spice, and grated orange rind and 1 tsp each of ground pepper and salt. Tuck a few bay leaves under the string. Herb and peppercorn beef roast rub: Rub this mix over a beef roast cut like sirloin, rump or rib eye. Combine 2

  • tbsp Italian dried herb mix (or chopped dried rosemary) and 1 tbsp each of crushed green or black peppercorns and sea salt flakes.


  • 1.

    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.

  • 2.

    Halve garlic bulbs.

  • 3.

    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.

  • 4.

    For ease and accuracy use a meat thermometer. Place the garlic bulbs around the beef to cook in the last 60 mins cooking time.

  • 5.

    Remove beef and garlic, cover loosely with foil, and rest beef for 20 minutes before carving.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1653kj
  • Fat Total 143g
  • Saturated Fat 58g
  • Protein 82g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 279mg

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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