Prepare the marinade. Mix the ingredients together and pour over the beef. Leave the beef to marinate in the fridge for at least 2 hours or overnight.
Bring the marinated beef to room temperature 1 hour before cooking, whilst preparing the barbecue or oven.
Cover the beef with black pepper and place on the hot zone of the BBQ and cook for around 5 minutes on each side, repeat until the beef is a lovely golden brown on both sides, making sure the bone and fat are also seared.
Now move the beef to the cooler area of the barbecue and cook for 10 minutes. Turn over the beef and repeat until the beef is cooked to your liking. This will take around 40 minutes (depending on how hot your BBQ is).
Use the following temperature gauge to check your beef:
Rare: 50°C | Medium rare: 55°C | Medium: 60°C | Medium well: 65°C
Once the beef has reached the desired tenderness, coat it with the glaze, sear both sides in the high heat zone for a few minutes, until slightly charred. Remove it from the barbecue, place on top of a board and cover with foil, allow it to rest for 10 minutes, before carving.
To cook the beef in an oven, preheat your oven to 220°C/200°C fan. Roast for 20 minutes and then turn down your oven to 160 C/140°C fan. Cook for approximately 60 to 80 minutes until tender. Just before your beef is done, cover it with some of the glaze and return to the oven for 5 minutes. Allow to rest before carving.
To serve, cut the meat off the bone and then slice at an angle. Either pour over the remainder of the sauce or serve it as a dipping sauce on the side.
Prepare your barbecue with 2 cooking zones, one high direct heat and a cooler indirect heat zone. If you are using charcoal, make sure they are fully lit and all the flames have died down. If you are using gas, you can use the temperature control to lower the heat and mimic the indirect heat zone.