Discover how to perfect a rib roast using the reverse sear method on a Napoleon grill. This guide covers everything from firing up your grill to creating a mouth-watering sauce, ensuring your roast is the star of any festive gathering. This dish promises to impress your guests with its rich flavors and tender juiciness, making any holiday meal memorable.
Ingredients
3 kg / 6.5 lbs rib roast (4-bone)
2 tbsp mustard
- 15 g / 1 tbsp PitmasterX Texas BBQ seasoning
- 15 g / 1 tbsp PitmasterX Beef seasoning
1 large shallots
10-15 green peppercorns
1 tbsp vinegar from green peppercorns
120 ml / 1/2 cup Tawny port
60 ml / 1/4 cup demi glace
30 g / 2 tbsp butter
Salt: to taste
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Begin by setting up your grill for the reverse sear method.
- While the grill heats, prepare your rib roast. Rub the entire roast with coarse mustard to act as a binder. Then, evenly apply a layer of Texas BBQ seasoning followed by beef seasoning to build a flavorful crust.
- Position the roast on the indirect heat side of the grill with the thicker part facing outwards for even cooking. Close the grill, setting the top vent fully open and the bottom vent nearly closed. Let the grill reach a steady temperature of 140°C or 280°F. Use a meat thermometer to monitor the core temperature of the roast, aiming for perfection. After about 45 minutes, adjust the vents to stabilize the temperature and control the smoke intensity.
- As the roast cooks, prepare the sauce. Melt butter in a pan, add finely sliced shallots, and cook until glazy without browning. Add green peppercorns and a splash of the peppercorn vinegar, followed by tawny port. Reduce the mixture by half before stirring in demi-glace. Season with salt to taste. Continue to reduce the sauce to intensify the flavor.
- After approximately 2 hours of cooking, check the roast. Once satisfied with the smoke level and crust development, remove the smoke wood and transition the grill to direct heat to crisp the roast’s exterior.
- Rest the meat for about 10 minutes before giving it a final sear for a minute or so, ensuring not to overdo it.
- To serve, slice the eye of the ribeye, arrange it on a plate, and drizzle with the prepared sauce.
