My favourite cut of beef to feed a large group of people is the rib roast. And cooking it is the easiest. But I’ve got a method to make this rib roast amazing.
When you do want to cook a rib roast, make sure it’s the best quality you can find so you don’t be disappointed by the result. I got me a prime rib roast.
- Prime rib roast
For the herb marinade
- 3 cloves of garlic
- 6 leaves of sage
- 3 sprigs of oregano
- 10 sprigs of chives
- 3 sprigs of thyme
- Salt and pepper
- 5 tablespoons of olive oil
For the dry rub
- 1 part ground pepper
- 1 part salt (fleur de sel)
- 1 part onion powder
- 1 part paprika powder
- Put all the ingredients for the herb marinade in a blender and grind it to a fine puree.
- Separate the ribs from the rib roast and spread the herb marinade in between. Place the ribs back on and tie them up with some butchers twine. You could ask your butcher to do this for you.
- Mix the dry rub and spread some mustard on the meat. Sprinkle an even layer of the dry rub over the mustard. The mustard makes the dry rub stick and creates a tasty crust.
- Start up your grill with an indirect temperature of 140°C (284F). This way the roast can slowly heat till a core temperature of 50°C (122F).
- When we let the meat rest for 15 to 20 minutes the core temperature will rise to a perfect medium-rare of 55°C (131F). After that, you can cut the rib roast in 1 cm thick slices.
Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.