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Old Fashioned Rib Roast

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Ingredients
  Kosher salt/Coarse salt 4 Teaspoon
  Chopped fresh thyme/2 teaspoons dried thyme 3 Tablespoon
  Freshly ground pepper 1 1⁄2 Teaspoon
  Garlic clove 2 Large, minced
  Finely grated lemon zest/Finely grated lime zest 1 Teaspoon (Grated From 1 Whole Lemon)
  Beef rib roast 7 Pound, trimmed of excess fat and tied for roasting (1 Piece, 3.5 Kilogram)
  Vegetable oil 2 Tablespoon
Directions

Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
In a small bowl, stir together the salt, thyme, pepper, garlic and lemon or lime zest; set aside.
Pat the roast dry with paper towels.
Rub with the vegetable oil, then rub the salt mixture over the surface of the meat.
Place the roast rib-side down on the center of the rack.
Cover the grill and open the vents halfway.
Cook for 45 minutes.
Turn the roast rib-side up and cook until done to your liking, about 45 minutes longer for rare or 55-60 minutes longer for medium, or until an instant-read thermometer inserted into the thickest portion of the roast away from the bone registers 130°F (54°C) for rare and HOT (60°C) for medium.
Remove the roast from the grill and transfer to a cutting board.
Cover loosely with aluminum foil and let rest for 10 minutes.
To serve, snip and discard the strings.
Carve the meat across the grain into slices 3/4-1 inch (2-2.5 cm) thick and arrange on a warmed platter.

Recipe Summary

Course: 
Main Dish
Method: 
Grilling
Servings: 
14

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