A luxury Christmas roast with a smoky slow cook followed by a dramatic high-heat sear.
Serve with:-
Yorkshire puddings
Horseradish
Roast potatoes
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1 2-3 Bone Rib Roasting JointAsk your butcher to bone it and then tie it back onto the bones to make carving easier later on
1 tbsp Salt
1 tbsp Black Pepper
1 tbsp Garlic Granules
1 tbsp Dried Thyme
1 tbsp Olive Oil
1
Preheat BBQ to 120°C using indirect heat.
2
Mix oil with salt, pepper, garlic and thyme.
3
Rub all over the beef.
4
Add oak wood chunks.
5
Cook until internal temp reaches 48–50°C.
6
Move over direct heat and sear all sides.
7
Rest for 20–30 minutes before carving.
Notes
Reverse searing ensures a perfectly pink interior edge-to-edge.
Ingredients
1 2-3 Bone Rib Roasting JointAsk your butcher to bone it and then tie it back onto the bones to make carving easier later on
1 tbsp Salt
1 tbsp Black Pepper
1 tbsp Garlic Granules
1 tbsp Dried Thyme
1 tbsp Olive Oil