|Nutritional Guidelines (per serving)|
This is a simple recipe for a grilled standing rib roast. You can top with horseradish or an herb butter of your choice. Serve with a side of creamy mashed potatoes and grilled vegetables for a hearty meal.
- 1 (4 to 5 pound) rib roast
- 2 tablespoons olive oil
- 2 cloves garlic (thinly sliced)
- 1 tablespoon kosher or sea salt
- 2 teaspoons coarse ground black pepper
Preheat grill to medium-high heat and prepare for indirect grilling.
Lightly wipe grill rack with olive oil.
Make small slits in the roast and place garlic slices inside.
Coat with salt and pepper and place on the hot part of the grill.
Sear meat on all sides for 3 to 4 minutes each.
Move roast to a cooler part of grill, cover, and allow to cook for over 1 1/2 hours, or until internal temperatures reach between 135 to 140 F. (57 to 60 C.) for medium-rare.
Once cooked to desired doneness, remove from heat and allow to rest for 10 minutes before carving.