A standing rib roast is a front cut of meat with the bones from the ribs and a good layer of fat covering the beef. When roasted properly, the standing rib roast becomes a prime rib main course most dinner guests won't forget. This roast is often done in an oven at 450 degrees F but can be cooked on a barbecue grill as another option. Grilling at 325 degrees F requires longer cooking but keeps the meat tender and juicy.
Step 1
Mix 1/3 cup black pepper, 1 tbsp. garlic powder, 1/3 cup salt, 1 tbsp. paprika and 1 tbsp. onion powder in a bowl. Add enough olive oil to create a paste.
Step 2
Trim the fat, but do not remove all of it. The fat helps baste the meat while cooking, keeping it tender and moist. Keep 1/8-inch of fat on the roast and score the fat with criss-crossed cuts so the rub penetrates.
Step 3
Apply the rub paste to the entire surface area of the roast. Place the roast in a roasting pan and cover it, putting it back in the refrigerator to marinate anywhere from two to 24 hours.
Step 4
Remove the roast from the refrigerator two to three hours before cooking so it warms to room temperature. This creates an even internal cooking temperature.
Step 5
Heat the grill on high heat at 325 degrees. Use only one side of the grill burners. For example, light only the left side so the roast will cook in indirect heat on the right side, preventing the bottom from cooking too fast over the flame. Place a water/drip pan under the right side to catch drippings and keep moisture in the barbecue.
Step 6
Soak 10 to 20 wood chips in water and add them to the bottom of the grill. This step is optional if you want to create a subtle addition of smokey flavor. Hickory or apple are good subtle flavor options that don't give too much smoke.
Step 7
Fill the drip pan with 1/2 inch of water. Repeat this every half hour if needed.
Step 8
Put the meat on the grill with the fat side facing up and close the lid. Cook a three-rib roast for 1 1/4 to 1 1/2 hours. Add at least 1/2 hour for every rib added. The internal temperature should be 115 degrees F at this point, checked by a meat thermometer at the deepest center point.
Step 9
Move the roast over the flames to sear it. Sear all four sides of the roast for three to five minutes on each side, browning the surface without burning it. Keep the lid open during searing.
Step 10
Remove the roast from the heat, placing it in a pan to set for 20 to 30 minutes.
Tips and Warnings
- You can trim the ribs and save them for cooking separately if you like. If you do trim the ribs, tie the roast into a round log so it cooks more evenly.
Things You'll Need
- 1/3 cup black pepper
- 1 tbsp. garlic powder
- 1/3 cup salt
- 1 tbsp. paprika
- 1 tbsp. onion powder
- Olive oil
- Roasting pan
- Aluminum foil
- Metal drip pan
- Wood chips, optional
- Meat thermometer
References
- AmazingRibs.com; The Zen of Beef Ribs; Mar. 20, 2009
- "Huffington Post"; Secrets of Prime Rib on the Grill; Meathead Goldwyn; Dec. 21, 2010
- "The New York Times Cook Book"; Craig Claiborne; 1990
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