BBQ Hood Smoked Rib of Cape Grim Beef with Mustard and Thyme

BBQ Hood Smoked Rib of Cape Grim Beef with Mustard and Thyme


Serves 4

Ben Farley - Chef, Director and Founder
BBQ School - The BBQ Cooking School

Ben is a highly regarded and enthusiastic chef with over 20 year’s commercial experience in both high profile local restaurants such as Bilson’s and International Michelin Star establishments such as the Mirabelle in Mayfair, London. Ben also teaches the chefs of the future at Ryde Tafe and put together the BBQ School to share his knowledge and passion for food and entertaining.


1 x 2kg Cape Grim Scotch Fillet

½ bunch Thyme

2 cloves Garlic (Chopped)

1 tbsp Maille Grain Mustard

1.5lt Red Wine

1.5lt Veal Stock

50g Butter

50ml Olive Oil

Salt and Pepper



Chef’s knife

Chopping Board

BBQ with hood

Roasting tray

Large bowl

Meat thermometer



  • Preheat BBQ until hot registers on the hood indicator (hood down)
  • Combine ½ chopped thyme with 1 chopped garlic clove, sea salt, pepper, mustard and olive oil in a bowl
  • Seal on the Char grill bars of your BBQ. (This will add a lot to the flavour and reduce cooking time)
  • Rub the Beef with the prepared baste
  • Place the Beef onto a roasting rack and put in the centre of BBQ, then turn burners off under Beef(only have far left and right burners on high)
  • To prepare the sauce – sweat off the onions, 1 garlic clove and ½ thyme – add the red wine and reduce by 2/3’s. Then add Veal Stock and reduce by 1/2
  • Whilst tempting, try not to open the hood until it is ready to prevent loss of heat and flavour of your roast. Time and temperature is the key
  • Cooking time is determined by weight of Beef - approximately 22 minutes per kg for Medium Rare.(Beef to register 65°C on a meat thermometer)
  • Rest roast for a good 10 mins before carving. To finish sauce, let the veal stock reduce by ½ and whisk in the butter prior to serving


Terms Used In This Lesson:

Rest - when the meat is cooking, it tightens up. By allowing the meat to rest, the meat relaxes; therefore more tender and the blood will escape prior to serving.


Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and consistency allows me to maintain a high level of standards, whether it is beautifully marbled Brisket slow cooked in a massaman curry, Char grilled short rib, stir-fried rump or amazing wood grilled steaks.

, Longrain Restaurant & Bar

Restaurants & Retailers

Jolleys Boathouse - Adelaide, SA

Jolleys Boathouse - Adelaide, SA

Gary's Quality Meats, Prahran Market VIC

Gary's Quality Meats, Prahran Market VIC

Bar Nacional, 727 Collins St

Bar Nacional, 727 Collins St

San Telmo - Argentinian Bar & Grill

San Telmo -  Argentinian Bar & Grill

Grass Roots Urban Butchery

Grass Roots Urban Butchery

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John D Bruce

John Bruce 2546

Michael Kay

Michael Kay

Stephen Pilkington

Stephen Pilkington

Richard Nicholls

Richard Nicholls
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