Ingredients
8 cups warm water
8 cups brewed roasted coffee
1 cup salt
1 pkt French onion soup mix
1 onion, diced
¼ cup garlic, minced
2 tbsp SIDS HOT WORCESTER SAUCE
3 kg beef rib roast
2 tsp garlic powder
2 tsp onion powder
black pepper, ground
Directions
Stir together water, coffee, salt onion soup mix, onion and garlic in a 20 litre stock pot until the salt and the soup mix has dissolved. Place meat in the brine, ensuring it is totally submerged, then cover and refrigerate for 8 hours. Turn over after 4 hours.
Preheat oven to 190oC.
Remove roast from brine and pat dry. Place on a rack in a roasting pan with the fat side down then rub in SIDS HOT WORCESTER SAUCE. Sprinkle with a mixture of garlic powder, onion powder and black pepper. Flip the roast and season the same way. Let stand until it reaches room temperature, about 1 hour.
Bake for 1 hour. Turn off heat plus fan and leave meat in the hot oven, without opening the door, for 3 hours. Turn oven on to 190oC again and reheat until the temperature at the centre of the meat reads 54oC, about 30-40 minutes. Serve with Twice Baked Potatoes.
