Recipes & Techniques: Grilled Standing Rib Roast

Grilled Standing Rib Roast Serves 4 to 6 Total preparation time: 1 1/2 to 2 hours INGREDIENTS Vegetable oil cooking spray 1 (4 lb.) Rib Roast,* Bone-In or Boned & Tied, brought to room temperature 1 large clove garlic, thinly cut into wide slices Coarse salt and freshly ground black pepper to taste Horseradish cream sauce (recipe follows) or Tracklements Strong Horseradish & Cream Sauce DIRECTIONS 1. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable cooking spray. The coals should be moderately hot to hot. 2. Using a sharp knife, make small slits down the meaty side of the roast. Insert the garlic in the slits. Sprinkle with salt and pepper. 3. Sear the meat over intense heat on the bone side and the narrow sides for 1 or 2 minutes per side. Sear the meaty side for about 3 minutes. Turn the roast with tongs, if possible, to avoid piercing the meat so that none of the juices escape. 4. Transfer the roast, bone side down, to the cooler part of the grill. Cover and grill for 1 hour and 20 minutes to 1 hour and 30 minutes for rare, or longer for more well done meat. After 1 hour, insert an instant-read thermometer in the thickest part of the meat (not too close to the bone). When the thermometer registers 130°F (for rare meat) to 140°F (for medium meat), remove the roast from the grill and let rest for 5 to 10 minutes before carving. Do not overcook. Serve with homemade horseradish cream sauce or Tracklements Strong Horseradish & Cream Sauce. *This recipe can be used with any of our varieties of rib roasts: USDA Prime, Natural Prime, or American Wagyu. Horseradish Cream Sauce Total preparation time: 10 minutes INGREDIENTS 1 cup heavy cream 4 tablespoons prepared commercial horseradish 1 teaspoon sugar 1 teaspoon distilled white vinegar DIRECTIONS 1. Using an electric mixer, beat the cream in a large bowl on medium speed until soft peaks form. 2. Combine the horseradish, sugar, and vinegar in a separate bowl and stir well. Fold the cream into the horseradish mixture. Serve immediately. This sauce does not keep well. back to top

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