Standing Rib Roast – a delicious recipe with roast, Vegetable oil, Salt, thyme, basil, sage. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Brush the meat with oil to keep it moist and from sticking to the grates.
3
Sprinkle generously with salt and pepper and the dried herbs.
4
Make slits in the meat with a sharp knife and insert the garlic cloves.
5
Prepare a charcoal grill for indirect grilling.
6
The temperature inside the grill should be 300 to 325 degrees F.
7
Place the meat, bone-side down, on the rack directly in the center of the grill.
8
Cover with the lid.
9
Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
10
Let the meat rest before carving.
9
kcal
Calories
2
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (6-rib) standing rib roast, Vegetable oil, Salt and freshly ground black pepper, 2 tablespoons dried thyme, and more.
Yes, Standing Rib Roast falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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