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1
Preheat grill.
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2
Generously rub rib roast with salt and pepper.
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3
Sear bottom and sides for 2 minutes each.
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4
Top side has too much fat and will cause a grease fire if you cook for 2 minutes.
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5
In a bowl combine the fresh rosemary and fresh thyme and drizzle with 3 tbsp of olive oil.
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6
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.
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7
Lower heat to medium low, close lid, and cook for 90 minutes.
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8
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.
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9
Slice and serve.
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10
Note:.
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11
120 -125 degrees for Rare.
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12
130-135 degrees for Medium.
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13
140 -145 degrees for Medium well.
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14
150 degrees for Well done.
