How To Cook Roast Rib Of Beef And Yorkshire Puddings On The Barbecue

How To Cook Roast Rib Of Beef And Yorkshire Puddings On The Barbecue

Try juicy, tasty rib of beef and Yorkshire puddings cooked on the BBQ

Try cooking that quintessential British classic ‘roast beef and Yorkshire pudding’ on the BBQ, for crisp puddings and melt-in-the-mouth, succulent, tender flavoursome beef. One of the best flavoured cuts of beef is the rib as it has a lovely marbling of fat throughout the meat. Try and source a locally produced meat from a traditional British Rare Breed for the absolute best flavour, even better if it is grass fed. All the flavour is in the fat so any cut with a bit of marbling will yield a juicier, better tasting meat.

Massage sea salt and fresh ground black pepper into the beef and cook on the BBQ over a medium indirect heat; either straight on the grill or on a rotisserie accessory. Cooking on the rotisserie allows all the juices to remain within the meat as it rotates. Place a large Weber drip pan between the charcoal char baskets or on top of the unlit gas bars to catch any juices; you can half fill the tray with water to make into gravy and keep the joint moist. The meat is medium rare when the core temperature hits 58C (136F); check using the Weber Instant Read Digital Thermometer. If you want the meat cooked medium take off when the temperature reaches 63C (145F) and for well-done the temperature needs to be 70c (158F). Leave to rest for about 45 minutes before serving.

Yorkshire Puddings (courtesy of Weber)

  • 140g (5oz) plain flour
  • 4 eggs
  • 200ml (7fl oz) milk
  • 100ml (3.5fl oz) sparkling water
  • vegetable oil
  • sea salt
  • ground black pepper
  1. Sift the flour into a bowl and beat in the eggs until the mixture is smooth.
  2. Beat in the milk then stir in the sparkling water, salt and pepper.
  3. Leave somewhere cool to rest for 1 hour.
  4. Cook over an indirect medium heat.
  5. Place a non-stick bun tin onto an up-turned Weber Drip Pan, add a little oil to each indentation. Leave on the BBQ until the fat is smoking then add the batter, about ¾ full.
  6. Cook for about 45 minutes; don’t be tempted to lift the lid to check earlier in the cooking process as they will just fall flat and not rise again.

For more hints and tips on barbecuing just go to our Youtube channel for lots more recipes or get in touch with our experts in The Barbecue Shop here in store.

Profile Image Angela Slater

Angela Slater

Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas.