Cooking on the BBQ rib of beef with salsa verde and béarnaise


Standing Rib roast

Rub the meat in some olive oil, truffle oil & cracked pepper.

Seal in a hot pan or BBQ until golden on all sides.

Sprinkle with salt & pepper & roast in a 210 BBQ (trivet and convection tray). 

20 mins for every kilo for rare

30 mins for every kilo for med rare

Half the cooking time if the meat has no bone.



180g melted butter

6 egg yolks

1 cup vinegar

1 tbls dried tarragon


Place the vinegar, tarragon & salt in a saucepan & bring to the boil. Let simmer & reduce by half.

Place the eggs & reduced vinegar over a double boiler & whisk until the figure 8 can be formed.

Take off the boil & slowly add the butter whisking constantly.

Can sit in a warm place for up to 1 hr before serving.


Salsa verde

(6-8 people)

1 thick slice stale bread

1/3 cup olive oil

2 cloves garlic

1 tbl capers

2 anchovy fillets

1 tbls lemon juice

1 cup finely chopped parsley, rocket & basil mixture

ground pepper

Soak bread in half the oil for 30 mins, then crumble bread & blend in a food processor briefly. Remove to a bowl.

Roughly chop, garlic, capers & anchovies in the food processor with lemon juice, then mix into bread. Stir in herbs & remaining oil. Add pepper to taste.