BBQ glazed rib roast

1. Preheat oven to 200ºC (180º fan-forced). Place beef on a roasting rack over a baking tray, brush with barbecue glaze, season and spray lightly with oil. Prick the potatoes all over, wrap individually in foil and place on a separate baking tray. Place beef and potatoes in oven. Cook beef, basting regularly with any remaining sauce, for 50 minutes for rare, 65 minutes for medium and 75 minutes for well-done. Remove beef, cover loosely with foil, and rest for 20 minutes before slicing. Check potatoes and continue cooking, if necessary, until tender.

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

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

1. To cook on barbecue - Preheat a barbecue with all burners on to 200ºC. Place beef in the centre of barbecue and turn burners directly under it off. Leave the remaining burners on to conduct and circulate heat around beef. Close lid and cook beef for 80 minutes for rare, 100 minutes for medium and 120 minutes for well-done. For ease and accuracy use a meat thermometer. Remove beef, cover loosely with foil, and rest for 20 minutes before slicing.
2. Judging your roast’s degree of doneness using a meat thermometer - the internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
3. Make a tasty beef salad the next day with any leftover sliced beef, pickle and salad leaves.