Grilled Standing Rib Roast Recipe
Servings: 12
Ingredients
- 15 lb standing (seven rib) rib roast Coarse salt Freshly-grnd black pepper Juice of 1 lemon
- 2 x cabbage leaves - (to 3) Pale ale, such as Sierra Nevada for basting Vegetable-oil cooking spray
- 3 Tbsp. extra virgin olive oil
- 1/2 c. Burgundy wine
- 2 Tbsp. finely-minced garlic
- 1 Tbsp. unsalted butter
- 8 ounce white button mushrooms sliced
- 10 sprg curly parsley minced
- 2 Tbsp. demi-glace Coarse salt Freshly-grnd black pepper
Directions
- To make Leon's Sauce: Heat the extra virgin olive oil in a medium skillet set over medium-high heat till bubbling and warm, about 1 minute. Remove skillet from heat; add in the wine, garlic, butter, mushrooms, parsley, and demi-glace. Season with salt and pepper. Return to heat, and cook, stirring often, till mushrooms are tender and the sauce is thick and reduced sufficient to coat the back of a wooden spoon, 5 to 7 min. Store in an airtight container, refrigerated, up to 1 week. (
- Makes about 1 1/2 c.)
- Using a sharp knife, make small slit in the roast's fat. Remove the meat from the bone (or possibly have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze the lemon juice over the fat to prevent flare-ups. Using kitchen twine, tie the bones to the meat.
- Place 2 to 3 cabbage leaves on the meat-side of the roast. Tie the leaves onto the roast with twine in several places to prevent the meat from burning. Prepare a charcoal or possibly gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately-warm to warm. Over the hottest part of the grill, sear the meat on the bone side and the narrow sides, 1 to 2 min per side. Sear the meat side, about 3 min. Use tongs when turning roast to avoid unnecessary punctures to retain as much moisture as possible.
- Transfer the roast, bone-side down, to the cooler part of the grill. Cover the grill, and cook 25 min. Baste with beer, and turn roast; cook 15 min more. Continue grilling, turning and basting occasionally with beer. Remove the cabbage leaves after 45 min. One hour into the cooking time, insert an instant-read thermometer into the thickest part of the meat, being careful not to insert the thermometer too close to a bone. Continue cooking till thermometer registers between 135 and 140 degrees, 1 hour 10 min to 1 hour 20 min. Remove roast from grill, and let rest 5 - 10 min before carving.
- Serves 12 to 14.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 615g | |
| Recipe makes 12 servings | |
| Calories 1537 | |
| Calories from Fat 1161 | 76% |
| Total Fat 128.79g | 161% |
| Saturated Fat 52.36g | 209% |
| Trans Fat 0.0g | |
| Cholesterol 336mg | 112% |
| Sodium 286mg | 12% |
| Potassium 1523mg | 44% |
| Total Carbs 7.98g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.91g | 3% |
| Protein 80.46g | 129% |
