A special occasion roast for any meat lover, you really do not want to cook it wrong. This is a sure fire recipe that is always a hit.
NOTE: To ensure correct doneness, a meat thermometer is a cheap tool that will give you all the confidence you need when cooking meat or chicken. A standing rib roast or shoulder roast such as silver tip are best cooked medium rare to medium for utmost juiciness, and a thermometer tells you the exact moment to pull your meat o the grill or out of your oven.
- Cook Time
- Prep Time
- 1 boneless rib roast
- 2 sprigs fresh rosemary, chopped
- 3 cloves fresh garlic, chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- Extra virgin olive oil, as needed
- Thermometer for meat
1. Rinse the rib roast and pat dry with a towel.
2. Drizzle olive oil on the meat and massage the oil all over.
3. Apply kosher salt and black pepper evenly on all meat surfaces—top, bottom, sides, and ends.
4. Sprinkle and rub garlic and rosemary over the meat on all meat surfaces.
5. Let the meat rest for 30 minutes on your counter. This will allow meat to cook evenly.
6. Preheat grill to 350°F.
7. Stack coals to one side of the grill, ignite them, and allow them to turn white.
8. Preheat oven to 350°F.
9. After resting the meat, place your optional wood chip pouch on the side of your grill, place your meat on the grill and allow it to sit untouched for 2 to 3 minutes per side to create a nice sear/char.
10. Lower the heat on one side of the grill or find your coal spot, and place meat on the cooler side for approximately 30 minutes.
11. Place meat in a roasting pan or tin foil pan and place in the oven, uncovered, at 350°F until you reach an internal temperature of 128°. Remove from oven, cover with aluminum foil, and allow the meat 30 to 45 minutes to rest for a medium level of doneness.
Recipe published in JOY of KOSHER with Jamie Geller Summer 2014. Subscribe Now.
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