Thursday, 2 July 2009

BBQ Rib of Beef

Sun, Sun, Sun and what better way to celebrate than to drag out the old BBQ.
So after a rather hot and
clammy day in the office I shamelessly stole this recipe from Girl Interrupted Eating. and went to enjoy the early evening in the garden. This is not so much a recipe as a different way to cook an expensive bit of meat.

I bought a lovely fat marbled rib of Beef, left it to get to room temperature before seasoning with salt and pepper. Heated up the BBQ and as usual could not wait until the coals got completely white and ashy, so I ended up putting the meat on whilst the heat was probably too fierce. There were a fair few flames as the fat dropped onto the coals so a spray of water is required to keep them under control. Keep turning the meat frequently for approx 20 minutes - if you like it rare. Then importantly remove from BBQ and cover in foil to rest for at least 20 minutes.

All the juices had poured out of the meat and it had relaxed making carving like cutting through butter. A lovely crisp caramelised outer with rare tender succulent meat in the middle - perfect.
So as not to detract from the meat, I made a simple salad similar to Girl Interrupted's of new potatoes with broad beans, half a finely chopped onion mixed with mayo and a dash of salad creme
I would like to say that we had some left for sandwiches but being the gluttons we are we guzzled the lot!!!! It was so delicious, just melted in the mouth - drool. It was a test run and I now feel happy that I could cook this for a more formal Sunday lunch.

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