In a bowl combine half the oil, sage, lemon zest, pistachios and breadcrumbs. Season. Tuck bay leaves under the string. Lightly spray beef with oil, season, and top with sage crust.
Place beef in the centre of barbecue and turn burners directly under it off. Leave the remaining burners on to conduct and circulate heat around beef. Close lid and cook beef for 80 minutes for rare, 100 minutes for medium and 120 minutes for well done. For ease and accuracy use a meat thermometer. Remove beef, cover loosely with foil, and rest for 20 minutes before thinly slicing.
While meat is resting, place remaining oil, garlic, zucchini and broccoli in a large bowl. Season and toss to coat. Barbecue vegetables, in batches, for 5 to 6 minutes or until charred and tender.
Prepare cous cous according to packet instructions.
Serve sliced beef with vegetables and cous cous. Sprinkle cous cous with parsley and extra pistachios. Serve with horseradish cream.
Beef could also be cooked on a roasting rack in the oven at 200ºC for same times as suggested for barbecue, covering with foil if overbrowning.
Steam broccoli and zucchini if desired.
Swap sage for thyme or lemon thyme.
Suggested roasting times per 500g for standing rib roast cooking at 200ºC: Rare - 15-20 min per 500g, Medium - 20-25 min per 500g, Well done - 25-30 min per 500g.
Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm