Archive for January 30th, 2012

Some ingredients ask nothing more from us than a little privacy: an hour or two of solitude over a moderate fire, flanked by a flock of garlic, a glaze of extra-virgin oil, and a crusting of coarse salt and pepper. If you are smart enough to give such respect to a standing rib roast of beef, it will reward you beyond measure. If possible, have your butcher cut the meat from the bone along the ribs, leaving it attached at its widest end.

TIMING
Prep: 15 minutes
Grill: About 2 hours.

BBQ TOOLS AND EQUIPMENT
– Large, heavy-duty spatula or pair of heat-resistant gloves

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 6 SERVINGS)
3-bone standing rib roast of beef, about 3 pounds
6 cloves garlic, minced
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
1 teaspoon ground black pepper.

DIRECTIONS
1. Heat the grill as directed, placing the roasting pan away from the heat.
2. If the meat was not cut from the bone when you purchased it (see the recipe introduction), do this yourself, leaving it attached at its widest end.
3. Mix the garlic, olive oil, salt, and pepper in a small bowl and rub all over the meat, including the underside where it is sitting on the bones.
4. Put the roast, bone-side down, on the grill away from the heat (over the roasting pan), cover the grill, and cook until an instantread thermometer inserted into the thickest part registers about 130°F for medium-rare, about 2 hours. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
5. Remove the beef to a large carving board; let rest for at least 10 minutes. Carve and serve. Carving will have been made much easier by separating the roast from the bone before cooking.

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