Texas-spiced prime rib of beef
- August 2014
- Serves 8-10
- Hands-on time 30 min, barbecue time 2-2½ hours, plus overnight flavouring
This Texas-spiced roast beef recipe is cooked low and slow on the barbecue to ensure a soft texture and wonderful flavour. Feed a crowd and serve with a selection of these barbecue side dishes.
- Dairy-free recipes
- Gluten-free recipes
- 15.2g (6.6g saturated)
- 0.9g (trace sugars)
French trimming involves removing the meat and fat from the ends of the bones, leaving a neat, easy-carve joint. Ask your butcher or leave it untrimmed – it will take slightly longer to cook.
You’ll also need a digital thermometer and several large handfuls of wood chips (such as applewood – from hotsmoked.co.uk), soaked for 1 hour in cold water.
No Barbecue? Heat the oven to 200°C/fan180°C/gas 6. Cook the beef for 25 minutes, then turn the oven down to 170°C/fan150°C/gas 3½ and cook for 1½-2 hours until cooked to your liking.
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