Recipe: Patsy,LA One more recipe for Rib Roast - Old Fashion Rib Roast (grilled)

This recipe is from Williams Sonoma Complete Grilling Cookbook.

Old Fashion Rib Roast Serves 6

4 tsp. coarse or kosher salt
3 Tbl. chopped, fresh thyme
1 1/2 tsp. frshly ground pepper
2 large cloves garlic, minced
finely grated zest of 1 lemon or lime
1 beef rib roast, 6-7 lb (3-3.5 kg). trimmed of excess fat and tied for roasting
2 Tbl. vegetable oil

Prepare a fire for indirect-heat cooking in a covered grill.

In a small bowl, stir tigether the salt, thyme, pepper, garlic, and lemon or lime zest; set aside.

Pat the roast dry with paper towels. Rub with vegetable oil, the rub the salt mixture over the entire surface of the meat.

Place the roast, rib side down, on the center of the grill rack. Cover and open vents halfway.

Cook for 45 minutes. Turn the roast rib side up and cook umtil roast is done to your liking, about 45 minutes longer for rare or 55 to 60 minutes for medium, or until an instant read thermometer inserted into the thickest portion of the roast awat from bone registers 130 degrees F (54 degrees C) for medium rare and 140 degrees F (60 degrees C) for medium. Add more coals to the fire as necessary to maintain a constant temperature.

Transfer the roast to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes. To serve, snip and discard the strings. Carve the meat across the grain into 3/4 to 1 inch (2 2.5 cm) thick and arrange on a warmed platter.

I sure hope that this helps you, at least some, Patsy. Timing rib roasts can be so tricky in even a regular oven. I think the instant read thermometer is a must and, hey, you will be having a great time with friends - that is what is most important:-)!!!