If you want to win rave reviews for your rib roast from your holiday guests, then you can’t go past this recipe that’ll have them salivating at the Christmas table. 

You can cook this one in the oven or on the barbecue – either way, you’re in for a tender and succulent roast.

Prep time: 15 mins 

Cook time: 60 mins 



  • 1.2 kg standing beef rib roast 
  • ¼ cup barbecue sauce of your choice 
  • 6 medium potatoes 
  • 2 corn cobs, kernels removed 
  • 2 zucchini, peeled into ribbons 
  • 1 tbsp lemon juice + extra lemon wedges, to serve 
  • 2 tbsp red wine vinegar
  • 1 tbsp caster sugar 
  • Salad leaves, light sour cream, chives, to serve

Method (Oven) 

Step 1 

Preheat oven to 200°C (180°C fan-forced). Place the beef on a roasting rack over a baking tray; brush with barbecue glaze; season and spray lightly with oil. 

Step 2 

Prick the potatoes all over, wrap individually in foil, and place on a separate baking tray. Place beef and potatoes in oven. 

Step 3 

Cook beef, basting regularly with any remaining sauce, for 50 mins for rare, 65 mins for medium and 75 mins for well-done. 

Step 4 

Remove beef, cover loosely with foil, and rest for 20 mins before slicing. Check the potatoes and continue cooking, if necessary, until tender. 

Step 5 

Meanwhile, place the corn and zucchini in a bowl. In another small bowl, whisk the lemon juice, vinegar and sugar together. Season and drizzle over the vegetables; toss to coat; and then set aside. 

Step 6 

Serve beef with jacket potatoes, salad leaves, sour cream, chives and lemon wedges. 


Method (BBQ) 

Step 1 

Preheat a barbecue with all burners on to 200°C. 

Step 2 

Place the beef in the centre of the barbecue, and then turn the burners directly under it off. 

Leave the remaining burners on to conduct and circulate heat around the beef. 

Step 3 

Close lid and cook for 80 minutes for rare, 100 minutes for medium and 120 minutes for well-done. 

For ease and accuracy, use a meat thermometer. The internal temperature should be 55-60°C for rare; 60-60°C for medium rare; 65-70°C for medium; 70–75°C for medium well; and 75°C for well done. 

You can also use BBQ tongs to check if the roast is ready. When you gently prod or squeeze the roast, rare should be very soft, medium rare should be soft, medium should be springy but soft, medium well should be firm and well done should be very firm. 

Got leftover beef? Make a tasty Boxing Day salad with your leftover sliced beef, pickles and salad leaves.