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the Ingredients
Mulled Cider
Special Equipment
Instructions
- Pick thyme and rosemary leaves and add to a mortar.
- Peel and roughly chop garlic and shallots and add to the mortar.
- Grind everything to a paste using a pestle, then add the olive oil and season with salt and pepper.
- Cut away the rib bones from the meat, rub the meat with the herb rub, and then reattach the bones with butcher string.
- Place the Roast in the Cooking Grate over indirect heat.
- Insert an I Grill Probe into the meat, close the lid and cook for about 90-120 minutes, or until the core temperature reaches 55 °C
- Take the roast off the grill and rest on a warm place for about 20 minutes before serving.
- While the beef is resting, pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.
- Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 15 mins or until the beef is ready. Ladle into glass mugs to serve.
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