Grilled rib of beef with coarse sea salt

Seared directly on the Kamado barbecue, the rib of beef develops a deeply caramelised crust while keeping the centre tender, juicy and perfectly cooked.

Inspired by the grilling traditions of northern Spain, this method is built on a simple principle: exceptional beef, a powerful fire, and perfect timing.

Ingredients

For this recipe, choose a dry-aged rib of beef with a good thickness.

• 1 thick-cut rib of beef (1 to 1.2 kg)
• Coarse salt
• A drizzle of olive oil

Kamado prep

Step 1: Setting up the Kamado

Light using 2 to 3 firelighters and let it come up to temperature with the lid open for 10 to 15 minutes.

Stabilise the temperature between 250 and 300°C.

Set the cooking grate directly over the coals, without a deflector.

This high-heat direct cook creates a bold crust while keeping the centre juicy.

Step 2: Prepare the meat

Take the meat out of the fridge at least 1 hour before cooking to avoid thermal shock.

Do not salt before cooking.

You can lightly oil the meat to encourage even caramelisation.

Step 3: Cooking the rib of beef

Place the rib of beef on the fully preheated grill grate.

Sear for 3 to 5 minutes per side, without moving the meat, to set a good crust.

Flip only once for a better Maillard reaction.

Depending on thickness, extend the cooking time slightly:

• or by closing the lid
• either by moving the meat slightly away from the coals

Goal: a well-seared crust, a pink centre, and perfectly preserved juices. 

Recommended core temperature: 48–50°C rare / 52–54°C medium.

Step 4: Resting

Let the meat rest for 5 to 10 minutes after cooking.

This allows the juices to redistribute and guarantees more tender meat.

Tasting and sides

Slice into thick cuts and serve with: 

• pimientos del piquillo
• grilled potatoes
• a simple salad

Add a drizzle of olive oil when serving, ideally paired with a Rioja or Ribera del Duero red wine.

Conclusion

Kamado rib of beef captures the essence of Spanish grilling: direct, precise cooking with no compromises.

A bold, authentic recipe—perfect for unlocking the full potential of your Forest Grill kamado.