rib of beef

The Rib of Beef

The Onions

Rib of beef joint steaming hot, ready to eat.

You could try French or whole grain mustard.

Wash the beef joint and pat dry with paper towel. Take a very sharp knife, slice 3 times across the joint to about half the depth of the meat and fill with the mustard, see picture below.

Place the joint on the barbecue over the coals and cook for a few minutes on each side to seal the meat.

Now cook the joint using the indirect cooking for approximately 2 hours, turning the meat half way though the cooking time.

Slice the 3 onions and place into a take-a-way carton or onto a double layer of silver foil.

Add a tablespoon of olive oil, close the lid or wrap the foil into a parcel and place on the barbecue half way though the rib of beef cooking time.

The Broccoli and onions on the right are prepared and ready for the barbecue, we just have to add the lids to the silver cartons. These take-a-way cartons with lids are a good idea for cooking small portions of veg on the barbecue.

A great boost if your cholesterol is low!

After the meat is sealed you can if you wish cook fully wrapped in foil for an even more tender joint.

Shopping List

Rib of beef

3 teaspoons of English mustard

3 red onions

1 sprig of broccoli

1 tablespoon of butter

The Broccoli

Cut the broccoli into fluorites, wash and place into the carton or silver foil. Melt the butter in a microwave (just a few seconds) and stir in the parsley. pour over the broccoli, season with salt if you wish and close the lid or wrap the foil into a parcel. The broccoli is now ready for the barbecue.

Place on the barbecue along with the onions halfway through the rib of beef cooking time. Position away from the coals on the edge of the grill.

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