Beef For The Barbecue |
Prime Rib Roasts, steaks,(including rib eye), wing, T-bond, sirloin, filet, porterhouse, strip loin and ground beef are the tenderest cuts of beef.
They can be grilled or cooked on a rotisserie to desired doneness. Use a medium-hot fire. No marinating is needed, although a marinade can be used for additional flavour.
PEPPER ROAST
- 1.5 – 2 kg (3-4 Lbs.) beef roast, prime rib,inside rump or sirloin tip
- 10 ml (2tsp.) crushed peppercorns
- 2 ml (1/2 tsp.) ground cloves
- 2 ml (1/2 tsp.) dried oregano
- 25 ml (2 tbsp.) Dijon-style mustard
- 15 ml (1 tbsp.) lemon juice
Marinate in refrigerator overnight.
Cook over medium coals on a rotisserie or in a covered barbecue over indirect heat, approximately 45 min/kg. (20 minutes per lb.) for rare or 55 min/kg (25 minutes per lb.) for medium.
Serve with horseradish sauce.
Serves 8 – 10.
If you enjoyed this Prime Rib Recipe,
try some other Beef Recipes
found at OOdles of Recipes
