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  • eu600Barbecued Rib of Beef with a hot  aromatic dipping saucejpg

Barbecued Rib of Beef with a hot and aromatic dipping sauce

  • Difficulty
  • Serves
  • Preparation

    -

  • Cooking

    50mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Mix all the marinade ingredients together and coat the beef. Leave the beef to marinate in the fridge for at least 2 hours or up to 24.
To prepare the glaze mix all the ingredients together. Leave to the side until needed. Remove the beef from the fridge and leave for 1 hour to come to room temperature whilst preparing the BBQ.
Brush all the pieces of garlic and ginger off the beef and discard. Cover the beef with black pepper and place on the hot zone of the BBQ and cook for approx. 5 minutes on each side, repeat this process until the beef is a lovely golden brown on every side. Make sure you sear the bone and fat as well as the meat. Now move the beef to the cooler area of the BBQ and cook for 10 minutes, then turn, do this until the beef is cooked to your liking. This will take approx. 40 minutes (depending on how hot your BBQ is).
Using a temperature gauge you can assess how well done the beef is as indicated on the chart. 

Rare: 50C | Medium rare: 55C | Medium: 60C | Medium well: 65C
Once your beef has reached the desired internal temperature, coat it all over with the glaze and sear on all sides on the high heat zone for a few minutes, until slightly charred. Take off the BBQ, place on top of a board and cover with foil, allow it to rest for 10 minutes, before carving.
If you don’t want to use the BBQ to cook your beef then you can cook your rib of beef in the oven instead. Take your beef out of the fridge an hour before cooking and pre-heat your oven to 220F/gas mark 7. Roast for 20 minutes and then turn down your oven to 160F/gas mark 3. Cook for approximately 60 to 80 minutes till your beef is cooked the way you like it. Just before your beef is done, cover it with some of the glaze and return to the oven for 5 minutes. Allow to rest before carving. To serve cut the meat off the bone and then slice at an angle. Either pour over the remainder of the sauce or serve it as a dipping sauce on the side.