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.

Ingredients

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

 

Equipment

Chef’s knife

Chopping Board

BBQ with hood

Roasting tray

Large bowl

Meat thermometer

 

Method

  • 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 ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

Restaurants & Retailers

Aubergine, 18 Barker Street, Griffith, ACT

Aubergine, 18 Barker Street, Griffith, ACT

The Independent Gembrook, VIC

The Independent
Gembrook, VIC

Noosa Food & Wine Festival

Noosa Food & Wine Festival

Terminus Hotel, Fitzroy VIC

Terminus Hotel, Fitzroy VIC

Flying Fish, Fiji

Flying Fish, Fiji

Our Farmers

Alison Napier & Son

Allison Napier

Jamie Oliver

Jamie Oliver

John D Bruce

John Bruce 2546

Jackie Marshall

Jackie Marshall

Dallas & Jenny

DJ & JJ House
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
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