Beef rib prime rib

Prepare the Kamado BONO barbecue for direct cooking, light the charcoal with a tanner, place on a stainless steel grill and wait until the temperature rises to 240 degrees. Close the upper and lower air dampers to keep the temperature even.
Spread a lot of garlic butter on the steak, keep a little butter - you will need it later.
Put the onion, garlic, rosemary and thyme, which have been broken in half but not peeled, and the steak on top in a pan or pan. Shout in the grill.
Roast for about 15 minutes on all sides.
Pull out and spread with the remaining butter.
Prepare the barbecue for frying in indirect heat, i.e. put on the heat deflectors, close the grills (to reduce the temperature over time), bring to the roast meat and cook for another 1 hour. to an internal 50 ° C. The temperature of the grill during cooking must not exceed 180 ° C.
Remove the steak, cover with foil and let rest for 20-30 minutes.
Pour the remaining garlic and onion into the pan with wine, 1.5 cups of beef broth and heat for 10-15 minutes to evaporate most of the liquid. And then add 1 tablespoon corn flour (or starch), 2 tablespoons water and heat a little more.
Steak and sauce ready.
Delicious!

INGREDIENTS

Garlic butter:
150 gr. butter
5pcs. chopped garlic cloves
Rosemary
Thyme
Salt
Pepper

2.3 kg. Beef rib steak
700 ml. red wine
1.5 cup beef broth
1 tbsp cornmeal
2 tbsp. Water
Onion
Garlic
A few sprigs of rosemary
Thyme