Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Weber Kettle Specific Instructions: Set up your kettle for indirect normal fire cooking method. Light the firelighters and move the charcoal baskets to the centre of the cooking grill over the flames.

In a small bowl combine the salt, pepper, garlic, and rosemary. Lightly drizzle the olive oil over the roast and evenly coat and rub in the herb mixture. Wrap the exposed bones in foil (optional).

To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example if the roast is 70mm thick, cook for 70 minutes for a medium doneness.

Roast the beef over indirect medium heat, with the lid closed, for the recommended cooking time. Weber Kettle Specific Instructions: Approximately 30 minutes after lighting, all of the coals will be ashed over and ready for cooking. Separate the charcoal baskets using tongs. Place foil drip trays between the two fires (must be large enough to catch all of the drippings). Place the cooking grill on the barbecue with the grill handles directly over the fires. Position the roast on the cooking grill and close the lid, ensuring the air vents are open.

While the roast is cooking, make the jus. On the stove top or side burner heat the olive oil in a saucepan over low heat. Add the shallots and fry until golden. Add the garlic and thyme and continue to cook a further 2 minutes. Add the red wine and beef stock; cook until the jus has reduced by two-thirds. Once the jus has reduced, add the butter and stir until melted. Remove from the heat and leave to cool slightly. Strain through a sieve.

Once the beef has cooked to your liking, remove from the barbecue and leave to rest for 10 to 15 minutes. Carve and serve with the thyme jus.

Red meat doneness temperatures:

Rare: 49°C

Medium Rare: 54°C