Tuesday, July 27, 2010

Charcoal Grilled Standing Rib Roast

OK all you grill bast...uh masters out there, lets see if you got a pair or you need to put your skirt back on. Don't even think about doing this on a gas grill. I've seen it done once on gas using indirect heat and you could not tell the difference between it and an oven roast. We're talking a big, fairly expensive cut of beef here. You don't want to be ordering pizza 'cause you screwed this up. First you need a good cut of bone in standing rib roast.
This is a three rib roast we cooked one Christmas. We usually serve one rib per person. I know a lot of you want the end piece (you will with this!). No problem. Just cut the roast into two pieces and now you have four end pieces. This is all the seasonings that you will need.
Today we're doing a two rib roast. It doesn't matter how big the roast is because you're going to cook it the same way regardless. Season all sides completely with salt, pepper, and garlic powder.
Over a really hot fire sear one side for two to three minutes with the hood down.
Flip it over and do the same thing to the other side.
Now flip it over, bone side up and repeat.
Now put the bone side down, put the hood down, and go find something to do.
Now would be a good time to find that meat thermometer that you haven't seen in a while.
After about twenty minutes start checking the internal temperature. Depending on how hot your fire is this is probably a little early but you don't want this over done. We like ours rare so we take it up at 115 degrees. Be careful, especially with a larger roast, as the bones will sometimes try to separate from the rest of the roast.
After resting for five or ten minutes it will rise to 120-125.
Like I said, we like ours rare.
Here's a picture of the three rib roast cooked as two pieces.
Flobby Bay, Stephie and Miriam will be my bitches!

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