Black Label Dry Aged Centre Cut Fillet of Beef

Typical per 100g
Energy: 757 kJ/181 kcal
Fat: 8g, of which Saturates: 3g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20g
Salt: 0.13g

Not Applicable

Roasting a fillet in a piece on a barbecue combines the traditional approach of roasting with the unique flavor profile that only a barbecue can offer. This method is perfect for special occasions or a weekend feast. Here’s a guide to help you achieve a perfectly roasted rib of beef on your BBQ:

Equipment Needed:

• A barbecue with a lid, capable of indirect heat cooking
• A meat thermometer
• Aluminum foil (optional, for resting)

Preparation:

1. Season the Beef: Take your rib of beef joint out of the refrigerator at least an hour before cooking to bring it to room temperature. Season generously with salt, pepper, and any other herbs or spices you prefer. Some like to rub the beef with a mix of garlic, rosemary, and thyme for extra flavor.
2. Preheat the BBQ: Set up your barbecue for indirect heat. If you’re using charcoal, arrange the coals on one side of the grill and leave the other side empty. For a gas barbecue, light the burners on one side to a medium heat, leaving the other side off.

Cooking:

1. Cooking Time: Place the rib of beef on the grill away from the direct heat (the side without the coals or the burner turned off). Close the lid to create an oven-like environment. The general rule for roasting beef is to cook for about 20 minutes per pound for medium-rare, but using a meat thermometer is the best way to ensure your desired doneness. Aim for an internal temperature of 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, and so on.
2. Monitoring: Check the temperature of your BBQ and try to maintain a consistent heat around 325-350°F (163-177°C). Adjust the vents or burner settings as necessary. Avoid opening the lid too often, as this can cause fluctuations in temperature.
3. Resting: Once the beef reaches your desired internal temperature, carefully remove it from the BBQ. Wrap it loosely in aluminum foil and let it rest for at least 20 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful roast.

Serving:

After resting, slice the beef against the grain into thick or thin slices, depending on your preference. Serve with traditional sides like roasted vegetables, Yorkshire puddings, and a rich gravy or sauce.

Roasting a rib of beef on a barbecue not only imparts a delicious smoky flavor but also turns cooking into an enjoyable and interactive experience. Enjoy the process and the delicious results!