Oak-Smoked Boneless Rib Roast With Shiraz Sauce
- Serves 10
- Prep Time 30 Minutes
- Heat Indirect medium heat 180° to 190°C (350° to 370°F)
- Grilling Time About 1½ hours
- Special Equipment Large disposable foil tin, instant read thermometer
Ingredients
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Sauce Ingredients
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Cooking Method
- Season the joint with 2 teaspoons salt and 1 teaspoon pepper. Mix the mustard, onion and garlic together in small bowl. Spread this mixture over the top of the joint and allow it to stand at room temperature for 30 to 40 minutes before grilling.
- Prepare the barbecue for indirect cooking over a medium heat (see instructions above). Add 2 wood chunks along side the coals. Brush the cooking grates clean.Position the joint with the thicker end facing the coals. Grill over indirect medium heat for about 1½ hours, with the lid closed as much as possible but rotating the joint 180 degrees half way through the grilling time, until the internal temperature reaches 49° to 52° (120° to 125°F) for medium rare. Keep the barbecue's temperature between 180° to 190°C (350° and 375°F).
- Melt 15g (½ oz) of the butter in a medium, heavy based saucepan over a medium heat (keep the remaining butter refrigerated). Add the shallot and cook for about 2 minutes until softened. Add the garlic and cook for about 1 minute until fragrant. Add the stock, wine, soy sauce, tomato purée, thyme and bay leaf and bring to the boil over a high heat. Cook for about 30 minutes, uncovered, until reduced to about 500ml (17fl oz). Season to taste with salt and pepper. Remove the bay leaf and keep the sauce warm.
- Remove the joint from the barbecue, loosely cover with foil and rest for 20 to 30 minutes. The internal temperture will rise during this time. Carve the joint into 1cm (½ inch) slices, reserving the juices. Just before serving, whisk the remaining cold butter into the sauce, and stir in the carving juices. Serve warm