What you Need:
ROAST
1 x 2.5 kg rib of roasting beef
1 medium onion, grated
1 clove garlic, crushed
Vl teaspoon ground pepper
1 teaspoon ground dried oregano
SAUCE
Vl cup pecans, toasted (see Note)
1 cup water
2 teaspoons beef stock powder
V4 teaspoon ground pepper
30 g unsalted butter
2 tablespoons plain flour
1 cup soaked hickory wood chips (optional)
1 Slash rib meat, mix all ingredients together and spread over roast. Let stand for 30 minutes while making sauce.
2 To make Sauce: Place toasted pecans in a blender jar together with water, stock powder and pepper. Blend to a paste.
3 Melt butter in a small pan, add the flour and mix to a paste. Cook, stirring occasionally for 5-6 minutes or until golden. Remove from the heat and add the pecan mixture blend gradually. Return to the heat and stir until the mixture simmers and thickens.
4 Cooking the roast: Heat the barbecue kettle, place rib on a rack in a dish, with 1 1/2 cups water. Place on the grill plate, cover and cook for about 2 hours, basting every 30 minutes with the sauce. If using, hickory chips add the chips to barbecue during the final cooking time. 5 When done to your preference, remove roast to a serving dish and serve with remaining sauce and roast potatoes. Note: To toast pecans: Place on a baking tray and heat in a moderate oven 180°C for 10 minutes or until crisp. Shake the tray occasionally to avoid burning.