Old Fashioned Rib Roast
|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|
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.