Bone in Rib Roast Olive oil Garlic Gloves, crushed

Salt Pepper Rosemary

The best time to buy a Rib Roast is around Christmas. That’s when it’s always on sale. A whole Rib Roast is seven ribs. Why not buy a whole one and have the butcher cut it into the size you need now and freeze the rest? Figure two people per bone. Look for a nice layer of fat on top and rich marbling through out.

You want your meat at room temperature. Pull it out early and set it on the counter for up to 2 hours. In a small dish mix equal parts salt, pepper and rosemary. Be generous; this is a big piece of meat. Lightly coat your meat with olive oil. Most recipes say to poke holes and insert slivers of garlic. I don’t like to do it that way. Crush 3 to 6 cloves of garlic and rub all over your meat. Then rub on the salt and pepper mixture.

Set up the grill for indirect grilling with a drip pan in the middle to catch all the juices. Add wood chips, Hickory or Mesquite, and put the meat on the grill bone side down. You can put it right on the grates or use a roast rack. Grill to rare, 125º or Medium rare, 145º. This is a great piece of meat. You don’t want to over cook it. The ends will be a little more done than the center so if someone is insiting on something a little more done the can have the first slice. (If they are really vocal just give them a hot dog. That’s more beef for the rest of you!). Allow meat to rest for 15 to 20 minutes before serving. The easiest way to carve is to start by cutting away the ribs and then slicing into steak thick slices. Serve with a little horseradish sauce on the side.