Grilled Standing Rib Roast With Leon Recipes

Steps:

• Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
• Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
• Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
• Let the meat rest before carving.

Steps:

• USE INDIRECT METHOD.
• Have Nevilles help choose a Rib roast to your liking.
• Loosen feather bones and tie securely.
• Rub the roast with salt and pepper.
• Place roast fat side up, in center of cooking grate directly over drip pan.
• An 8 pound roast requires approximately 15 minutes per pound to reach an internal temperature of 160 F (71 C) medium.

Steps:

• Using a sharp knife, make a small slit in the roast's fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze the lemon juice over the fat to prevent flare-ups. Using kitchen twine, tie the bones to the meat.
• Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves onto the roast with twine in several places to prevent the meat from burning.
• Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot to hot.
• Over the hottest part of the grill, sear the meat on the bone side and the narrow sides, 1 to 2 minutes per side. Sear the meat side, about 3 minutes. Use tongs when turning roast to avoid unnecessary punctures, so meat retains as much moisture as possible.
• Transfer the roast, bone side down, to the cooler part of the grill. Cover the grill, and cook 25 minutes. Baste with ale, and turn roast; cook 15 minutes more. Continue grilling, turning and basting occasionally with ale. Remove the cabbage leaves after 45 minutes. One hour into the cooking time, insert an instant-read thermometer into the thickest part of the meat, not too close to a bone. Continue cooking until thermometer registers between 135 degrees.and 140 degrees. 1 hour and 10 minutes to 1 hour and 20 minutes. Remove roast from grill, and let rest 5 to 10 minutes before carving.

Steps:

• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 500 degrees F (see Cook's Note).
• Place the oven rack on the second lowest position.
• Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
• Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

Steps:

• Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub.
• Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
• Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.

Steps:

• Preheat grill.
• Generously rub rib roast with salt and pepper.
• Sear bottom and sides for 2 minutes each.
• Top side has too much fat and will cause a grease fire if you cook for 2 minutes.
• In a bowl combine the fresh rosemary and fresh thyme and drizzle with 3 tbsp of olive oil.
• Place 2/3's of herbs on the bottom of a cake pan, then the rib roast, fat side up, and then place the remaining herbs on top of the roast.
• Lower heat to medium low, close lid, and cook for 90 minutes.
• Carefully remove pan from oven, discard herbs and allow rib roast to sit for 10 minutes on a cutting board to allow juices to redistribute back into the meat.
• Slice and serve.
• Note:.
• 120 -125 degrees for Rare.
• 130-135 degrees for Medium.
• 140 -145 degrees for Medium well.
• 150 degrees for Well done.