OVERVIEW
This beef has got a lovely salty, fennely, peppery crust over the top, which gets roasted quite heavily on the EGG. I like to take the meat to about medium, maybe a bit more. I like the deep savoury flavour you get from it. I’m not into super-rare meat, particularly from the forerib – it’s too chewy, too pink. There isn’t anything enjoyable about it. People think it’s macho, but it’s like ordering the hottest curry around, just because!
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 180°C.
CREATE THE BEEF CRUST
Mix together the black pepper, fennel, salt and thyme. Lay the rib of beef on a baking tray. Brush the mustard all over the meat then roll it in the spice mix to coat.
Place the beef onto the Grid. It’s a roughly 2-hour cook, but it’s essential that you cook this to temperature and NOT to time. You’re looking for a core temp of about 50°C.
MAKE THE MAYONNAISE
Meanwhile, make the mustard and horseradish mayonnaise by mixing all the ingredients together in bowl until the sugar dissolves.
Once the beef has reached an internal temperature of 50°C, remove it from the EGG and leave to rest for 30 minutes. The core temperature should settle at around 55°C, which will allow all the fat in the meat to soften and render, resulting in a beautiful pink and tender joint of beef with a fantastic spiced crust.
