Preparation time: 15 minutes
Cooking time: 25 minutes
Cooking method: Indirect
1 Cactus Fleesch vum Lëtzebuerger Bauer rib of beef weighing approximately 1 kg
For the salt crust:
- 400 g flour
- 250 g cooking salt
- 1 sprig fresh thyme
- 6 garlic cloves, peeled
- 1 Cactus organic egg yolk
Step 1: Remove the rib of beef from the fridge one hour before you want to cook it.
Step 2: Prepare the salt crust by placing the flour, cooking salt, garlic and pepper in a blender, and then blend the ingredients at high speed while gradually adding 250 ml of water to produce a paste.
Step 3: Prepare your barbecue to cook the beef using the direct method over a high flame (230 to 280 °C)
Step 4: Brush the cooking grill and then sear the rib for 1 minute on each side over a direct, high flame.
Step 5: Remove the rib from the grill and keep to one side.
Step 6: Flour your work top and roll out the salt crust into a square large enough to wrap around the meat. Season the rib of beef with black pepper and sprinkle with thyme and then wrap it in the salt crust pressing down tightly around all the edges.
Step 7: Beat the egg yolk with a little water and brush over the salt crust.
Step 8: Place the meat in the Weber Grill and cook for about 25 minutes, then check to see if the meat is well enough cooked for you. The crust should be nice and golden.
Source photo: Weber