Slow Roasted Rib of Beef with French Dip
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BBQGluten Free

Slow Roasted Rib of Beef with French Dip

Prep

10 mins

Cook

80 mins

Serves

6

Method

Double Indirect

Slow roast the rib of beef over a pan of onions and stock so all the juices drip down and build a rich, flavour-packed dip. Slice thin, layer into toasted brioche with melted cheese and onions, and serve with the warm dip on the side.

Key tips:

  • Let the beef rest fully before slicing for the best texture
  • Keep the dip topped up with a little water if it reduces too far
  • Slice the beef as thinly as possible
  • The dripping fat and juices are what make the dip exceptional

Normally I’d use less beef stock and use 2 bottle of Guinness but this is not Gluten-free so we’ve subbed with more stock and added Balsamic vinegar for tanginess and acidity

⚠️ Always check individual product labels for allergen information as ingredients vary by brand. ⚠️

Servings1x

Beef rib

  • —1 kg Rolled boneless rib of beef
  • —2 tbsp Kosher salt
  • —1 tbsp Freshly ground black pepper

French dip

  • —1 litre Beef stock (make sure GF)
  • —3 White onions (Finely sliced)
  • —1 tbsp Gluten free plain flour
  • —1 tsp Tomato purée
  • —2 tbsp Balsamic Vinegar
  • —Boiling water (as needed)
  • —2 Knobs Butter

Sliders

  • —9 Gluten free brioche rolls
  • —1 Pack Leerdamer Swiss Cheese (Sub for dairy free alternative if needed)

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  1. 01

    To prepare the dip:

    • Place a cast iron pan beneath where the beef will sit.
    • Add the butter and sliced onions and cook gently to soften.
  2. 02
    • Stir in the flour and cook for a minute, then add the tomato purée, and beef stock.
    • Mix well and bring together.
  3. 03
    • Position this pan under the beef so all the juices and fat drip into it during the cook. Add a little boiling water during the cook if it reduces too much.
  4. 04

    To prepare the beef:

    • Mix your kosher salt and black pepper.
    • Season the rib of beef generously with the kosher salt and back pepper seasoning.
    • Insert a temperature probe (if using) and set a target of 52°C for medium-rare.
  5. 05

    To cook:

    • Set up your Kamado for double indirect cooking.
    • Place the beef on the grill with the cast iron pan directly underneath. Roast slowly, allowing all the juices to drip into the pan and build flavour in the dip.
    • Cook until the internal temperature reaches 52°C, then remove from the grill and rest for 30 minutes.
    Step 5
  6. 06

    To assemble:

    • Slice the beef thinly.
    Step 6
  7. 07
    • Toast the brioche rolls, then layer with cheese and the sliced beef, then and a spoonful of the onions on top from the dip.
    • Return briefly to the Kamado to melt the cheese.
    Step 7
  8. 08

    To serve: Serve hot with the rich dipping broth on the side.

    Step 8