| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Cook: | 2 hr |
| Yield: | 8 servings |
Ingredients
- 1 (6-rib) standing rib roast
- Vegetable oil
- Salt and freshly ground black pepper
- 2 tablespoons dried thyme
- 2 tablespoons dried basil
- 2 tablespoons dried sage
- Garlic cloves
Instructions
- Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
- Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
- Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
- Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
- Let the meat rest before carving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 953 |
| Total Fat | 83 g |
| Saturated Fat | 33 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 47 g |
| Cholesterol | 201 mg |
| Sodium | 674 mg |
Reviews
Awesome recipe! Made this yesterday for Christmas since it was so warm (unusually so!) outside and didn’t want to heat up the house. I’m a novice when it comes to grilling large cuts of meat, so was a bit concerned. It turned out SO GREAT! I just got a new grill, and think this really helps when you know the temperature will hold reliably without having to tend to it frequently. Going to try the turkey next. Oh, how about a sauce suggestion??
Thanks for the excellent recipe simple with minimal prep. Outstanding flavor and visual appeal.
In theory this is fine if you want a couple of pieces from the middle that are med-rare to med and the rest for a very expensive (but quite tasty) stew, but the recipe is missing critical information: if you cook the roast to 125 before taking it off the grill, you can’t let it sit too long otherwise you’ll have med-well meat. And if you don’t let it sit too long all the juices will run out when you cut it. If that’s what you like, good for you, but beware. For a large roast it should sit 20-30 minutes and the temp will rise 15-20 degrees in that time. Take it off at 110-115.
The only way to screw up a standing rib roast is to overcook it, and this recipe makes it very easy to do that.
Came out amazing, I added mesquite wood chips to my grill but besides that I followed this recipe and the result was
AWESOME
This recipe is great. Follow it and your meat will come out perfect.
Looks good will try gdigena1 Jan 1 2020
It was amazing. Follow the directions and you can’t go wrong. The dinner guests were blown away!! Thanks Bobby Flay!
I have made this three times and it has been awesome all 3 times. I will do it again this evening and will follow the directions to the “T” again.
Very easy to make, with perfect results. The hardest part was to adjust my grill to maintain a steady temperature between 325 – 350.