Recipe: Duncan Welgemoed’s Braai’d Rib of Beef

As part of Food Editor Mandy Hall's Nourishing Connections series Duncan Welgemoed, Owner and Chef at Africola, shares his recipe for Braai’d Rib of Beef.

Duncan Welgemoed writes, “to braai is to live in South Africa. Most meals were cooked outside on the open flame growing up, and the braai culture is as important as watching rugby, drinking beer and eating Biltong. Cooking outside is the real glue to my home country as it brings family and community closer together as it’s really less about the food and more about the social interaction. 

This recipe is a bit more refined than your traditional steak on the grill, but I guarantee it’s tastier. The bitterness of the leaves and the fresh crunch of the onion are the perfect match for the super savoury beef” 

Recipe: Braai’d Rib of Beef 

Serves 4


  • 1 rib aged beef
  • 1 head radicchio 
  • 1 white onion, thinly sliced into rounds 
  • 2 cloves garlic, crushed 
  • 50 ml light soy sauce 
  • 25 ml extra virgin olive oil 
  • 1 tsp biryani spice mix
  • 1 lemon juiced
  • 25 ml Ketsap Manis
  • 2 jalapeños de seeded and minced 
  • sea salt
  • black pepper


  1. Take the rib out of the fridge and allow it to come to room temperature.
  2. To make the dressing, add the chillies, garlic, lemon and biryani spice into a bowl, mix well then add the soy and ketsap manis and then the olive oil. Season well.
  3. Light fire on the bbq. Wait until the coals have ashed over and are burning hot.  Brush rib of beef with olive oil and caramelise one side, baste with the dressing,  then flip and caramelise the other side. Continue flipping from side to side for 15 minutes, basting as you go. Leave to rest for 7.5 minutes and pour the rest of the dressing over the steak. 
  4. Season liberally with salt and pepper.
  5. Carve and plate the beef, pour the roasting juices and dressing, over the radicchio, season well and place over the beef with the white onions placed between the leaves. Serve with soft white rolls and a cold beer.

Photo credit: Andre Castellucci


This is a multi-part series where we’ll go on a journey with renowned chefs and cooks where they share with us their cherished memories and their beloved recipes.


We would like to acknowledge the Kaurna people as the custodians of the lands and waters of the Adelaide region.

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