This recipe must be world's ugliest rib roast but it sure is delicious! We carve the meat into the fatty cap and brush it with tasty garlic butter. The result is a flavorful masterpiece that will make your taste buds happy. Enjoy the juicy and tender meat with a touch of garlic in every bite. Elevate your grilling game with this easy and amazing recipe.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
1 whole bulb of fresh garlic
30 grams / 1 oz fresh parsley
4 tbsp finishing salt
1.5 kg / 3.3 lbs beef rib roast
50 grams / 1.8 oz butter
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Chop fine 30 grams or 1 oz fresh flat parsley and add it to a bowl.
- Press 1 complete bulb of fresh garlic.
- Add 4 tbsp of finishing salt.
- Bruise the parsley with a fork so it mixes with the rest.
- With a chef's knife, carve thumb-sized deep diamond shapes in the fat cap of your rib roast.
- Season the rib roast on all sides with the fresh seasoning mix and make sure it sits in all the deep cracks of the diamond shapes and leave around 1 tbsp of seasoning sit in the bowl.
- Put the rib roast in the center of a rotisserie and secure it.
- Fire up your grill and set it for direct heat at 180°C or 356°F roasting temperatures.
- Put a wireless thermometer in the center and let it rotate with the lit closed for 20 minutes.
- When your fat cap turned into a mountain of chunky crust it's time to reduce the heat to indirect temperatures of 120°C or 250°F.
- Add 50 grams of butter to the leftover herb seasoning and mix it together with a fork.
- Once your rib roast is almost at the end core temperature of 52°C or 125°F it's time to brush that garlic butter on top of the rotating rib roast so it can drip in to those deep trenches of crust.
- Take off the rib roast at the end core temperature and let it rest for 15 minutes on the cutting board before slicing in to the meat.
