Ingredients

• 1 standing wing rib with 4 ribs
• ¼ cup whole seed mustard
• ½ cup quince jam (or use ½ quince paste and ½ water)

Glazed Pears

• 4-6 pears, peeled
• 1 litre water
• 1 cup sugar

Method

1. Tie the standing rib to keep it in shape while cooking, if the butcher has not already done this. Brush the beef well with oil and season with salt and pepper.
2. Preheat the barbecue to 190-200 degrees Celsius and keep the temperature regular.
3. Brown the beef on all sides over a moderately hot solid grill plate. Place the roast, rib-bone-side to the hot plate, (meat side uppermost), cover and cook for one hour at a constant temperature of about 190 degrees Celsius.
4. Brush the top of the meat liberally with the glaze, cover and cook a further 15 minutes. Repeat this once more and then remove the meat from the barbecue. Stand for 15 minutes while glazing the pears.
5. Toss the cooked pears in a little oil or melted butter and sugar and turn over on the barbecue hot plate over a moderate heat until the pears are just glazed.
6. Serve the beef sliced with barbecued vegetables and glazed pears.

Glazed Pears

1. Peel the pears and cut in half, leaving the core intact. Bring the water and sugar to the boil and add the pears. Cover and poach for 15 minutes or until just tender. Remove from the cooking syrup and set aside ready to glaze.