Rosemary Pepper Beef

Roasted in the barbecue for the perfect peppercorn crust, this tender rib roast is full of flavour.

The ingredient of Rosemary Pepper Beef

• 2 tablespoons drained green peppercorns coarsely chopped
• 1 tablespoon sea salt flakes
• 3 teaspoons chopped fresh rosemary
• 3kg beef standing rib roast about 5 cutlets french trimmed
• 1 tablespoon olive oil
• steamed broccolini to serve

The Instruction of rosemary pepper beef

• preheat an enclosed barbecue to 200u00b0c combine peppercorn salt and rosemary in a bowl place a rack in a roasting pan or foil tray and place beef on rack
• rub the peppercorn mixture over the beef to coat drizzle with the olive oil insert a meat thermometer if using
• place the pan in the centre of barbecue plate switch off burners located under the pan switch burners on either side to low close the barbecue hood
• roast the beef for 2 1 2 hours or until the meat thermometer reads medium or until the beef is cooked to your liking
• cover the beef with foil to keep warm and set aside for up to 30 minutes to rest for the most juicy tender meat
• transfer the beef to a large chopping board remove trussing using the bones as a guide slice into cutlets serve with steamed broccolini

Nutritions of Rosemary Pepper Beef

calories: 996 63 calories
calories: 63 grams fat
calories: 25 grams saturated fat
calories: 2 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 105 grams protein
calories: 278 milligrams cholesterol
calories: 2082 51 milligrams sodium
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calories: nutritioninformation