Grilled Standing Rib Roast with Rosemary and Garlic

Grilled Standing Rib Roast with Rosemary and Garlic

Standing Rib Roast is one of the best loved Sunday dinner recipes. We like making it with roasted potatoes & root vegetables, and Yorkshire Pudding. It’s a traditional, English Christmas dinner, which we usually make ourselves at the holidays. But, since an outdoor grill is pretty much an oven, Standing Rib can easily be made in one. The grilling gives it a great favor and a nice crust. Some will even throw a few soaked wood chips on the grill to add a nice smokey flavor. We like using oak or apple. If you want to make gravy, you can use the drippings from the pan. But when we grill outside, we serve the roast as is with some fresh or prepared horseradish as a topping.

For side dishes when we grill a roast outdoors, we will serve with foil packet roasted quartered new potatoes & onions. We will also roast the root vegetables the same way. I’ll season and indirect roast them with a bit of olive oil and butter in a foil packet on the grill for the last hour. If you don’t have room on your grill, you can roast them indoors in your oven at 325 degrees for an hour.

Ingredients:
1 Standing Rib Beef Roast (5-7 ribs), Prime grade if possible. Ribs cut off and tied back on.
1 tablespoon dried rosemary
6 cloves garlic, peeled and cut lengthwise into 4 pieces
2-3 Tablespoons Burger Blaster Seasoning (or other Steak or Roast Seasoning, like our Prime Rib Rub)

Yield: About 12 servings
Grill Time: About 4 hours

Directions:
Cut slits spaced out on the top and sides of the roast. Alternate Inserting the garlic and rosemary in the holes. Rub the Burger Blaster mixture all over the roast, including on the fat on top.

Set up your grill for indirect grilling. Place a large drip pan in the center under the grate. Preheat the grill to 325 degrees, or medium if you don’t have a thermometer.

When up to temperature, oil the grill grate with vegetable oil. Place the roast, fat side up, on the hot grate over the drip pan and cover the grill.

Grill the roast for about 3 ½ to 4 hours for a medium-rare, or about 14 minutes per pound for an internal temperature of 145 degrees. For medium, grill about 4 to 4 ½ hours, or about 16 minutes per pound, checking for a 160 degrees internal temperature. (If you are grilling with charcoal, add an additional 10 to 12 more briquets each hour per side.)

When done, place the roast on a large platter and loosely cover with foil. Let rest for 15 minutes before carving. Slice thin and serve immediately.

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