- 1.5-2kg fore rib of beef
- 1 tsp mustard powder
- 1 tsp dried thyme
- 1 tsp garlic salt
- 1 tsp celery salt
- 1 tsp coriander seed
- 1 tsp ground black pepper
In the kitchen
Grind all the ingredients for the rub in a pestle and mortar.
Lightly coat the beef in a little sunflower oil and apply all the dry rub.
Method
Prepare the barbecue for indirect heat, approx. 200°C.
Roast the beef over an indirect medium heat for approximately 1 ½ hours, or until the core temperature reaches 60°C (medium rare).
Allow to rest for around 20 minutes before, thinly slicing and serving.