Prime Rib
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

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.