Standing Rib Roast
We've all heard of the grand standing rib roast but many may not really know what it is. Basically, it is a cut of beef from the rib section - you know, where the ribs on the cow are located! It is the ribs along with the meat that would otherwise be cut into ribeye steaks. A rib roast can comprise anywhere from two to seven ribs. It is called "standing" because most often it is roasted in a standing position with the ribs stacked vertically. Alternatively it can be cooked with the rib bones on the bottom and the vertebral processes removed for easier carving.
1 (6-rib) standing rib roast
olive oil for coating the roast
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried sage
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons freshly ground black pepper
This is a large cut of meat and you should remove it from the refrigerator at least 1 hour before it heads to the grill.
Mix the dried ingredients thoroughly. Brush the meat with olive oil and then sprinkle it generously with your dried seasonings.
We are going to cook this beautiful piece of meat at 325° over indirect heat....Your heat will be on one side of the grill and the roast will be on the other.
We like to cook the rib roast, not standing, but laying down - bone-side down, on the rack - NOT directly over the heat. Close the lid and roast until an instant-read thermometer registers 125° (for medium-rare) in the center of the meat. This should be approximately 2 to 2 1/2 hours depending upon your pit's temperature..
Allow the meat rest 15 minutes before carving and serving.