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Ingredients

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

Method

Step 1 Preheat an enclosed barbecue to 200°C. Combine peppercorn, salt and rosemary in a bowl. Place a rack in a roasting pan or foil tray and place beef on rack.
Step 2 Rub the peppercorn mixture over the beef to coat. Drizzle with the olive oil. Insert a meat thermometer, if using.
Step 3 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.
Step 4 Roast the beef for 2 1/2 hours or until the meat thermometer reads medium or until the beef is cooked to your liking.
Step 5 Cover the beef with foil to keep warm and set aside for up to 30 minutes to rest for the most juicy, tender meat.
Step 6 Transfer the beef to a large chopping board. Remove trussing. Using the bones as a guide, slice into cutlets. Serve with steamed broccolini.

Rosemary & pepper beef

How to make Rosemary & pepper beef

Ingredients

Method