2.5kg two-rib piece of beef
olive oil or dripping
herbs, such as thyme and bay leaves
Salsa Brava chimichurri sauce, to serve

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1.The night before you want to cook, salt the joint of meat on all sides.
2.Leave it uncovered in the fridge; it will look like this has dried out the roast, but it will actually increase the moisture in the finished prime rib.
3.When ready to cook, prepare the embers and have the barbecue sitting at around 150 ̊C.
4.Rub the beef all over with olive oil or dripping.
5.Put into a heavy roasting tin, fat side up, tucking in any herbs such as thyme and bay leaves.
6.Roast the meat in the barbecue with the lid down for 10 minutes per 500g for rare to medium-rare meat; a 2.5kg piece will take around 50 minutes initially.
7.Increase the heat to about 260 ̊C and give it a final 30 minutes to ensure a crisp crust of fat.
8.Remove the meat from the barbecue and leave to rest, covered with foil, for at least 15 minutes.
9.Put the beef onto a carving board.
10.Pour any juices and debris from the roasting tray into a warm jug, taste and adjust the seasoning with salt and pepper if needed.
11.Serve with chimichurri sauce.

Photography Amber-Jayne Bain

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