Overview
If you’re after an impressive roast dinner centrepiece, look no further. You’ll want a joint with a good covering of fat and marbling throughout. Cooking it on the bone using the reverse sear method then giving it plenty of time to rest will ensure perfect ‘doneness’ all the way through, crisp, charred fat and incredible flavour.
Set up your EGG
Set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. The target temperature is 120˚C.
Roast the beef
Remove the beef from the fridge a minimum of 2 hours before cooking to allow it to reach room temperature.
Rub the meat with rapeseed oil and season heavily all over with salt. Roast for 3-4 hours, until the internal temperature reaches 58˚C. Remove from the EGG, wrap in foil and leave to stand.
Reverse sear the beef
Switch to a direct setup by removing the Ceramic Deflectors or ConvEGGtor and replacing the Stainless Steel Grid with a Cast Iron Searing Grid. Raise the EGG temperature to 250˚C.
Put the joint back on the EGG, and sear each side for some trademark char lines. This should only take a few minutes.
Rest the joint
Remove the beef, season with freshly ground black pepper and rest in a warm place for at least 45 minutes.
Carve the meat off of the bone and make sure to give each person a thick slice. Serve with your favourite roast dinner trimmings.
