Just close the lid on a herb-and-garlic-coated roast and entice guests with intoxicating aromas as it cooks slowly over indirect heat.
6 cloves garlice, minced
2 tbsp (25 mL) chopped fresh thyme
1 tsp (5 mL) salt
2 tbsp (25 mL) coriander seeds
1 tbsp (15 mL) peppercorns
1 tbsp (15 mL) dill seeds
1 tbsp (15 mL) vegetable oil
1 prime rib premium oven roast (about 8 lb/3.5 kg)
Click here for the step-by-step directions with images.
1. On cutting board and using side of knife, mash together garlic, thyme and salt until smooth paste; place in small dish. In clean coffee grinder or with bottom of heavy pan, coarsely crush coriander seeds, peppercorns and dill seeds; add to dish along with oil and mix well. Spread over roast. Make-ahead: Cover and refrigerate for up to 24 hours.)
2. Set foil drip pan under 1 burner of 2-burner barbecue or under centre of 3-burner barbecue. Heat remaining burner(s) to medium. Set roast, bone side down, on greased grill over drip pan. Close lid and grill until meat thermometer inserted in centre registers 140°F (60°C) for rare, about 2-1/4 hours, or 150°F (65°C) for medium-rare.
3. Transfer to cutting board. Tent with foil; let stand for 10 minutes. To carve, hold ends of ribs up and slice off ribs, cutting as close to bones as possible. Place meat on board, cut side down; carve across the grain into thin slices. Separate ribs by cutting between bones.
Makes 12 servings.
Per each of 12 servings of beef: about 334 cal, 42 g pro, 17 g total fat (6 g sat. fat), 2 g carb, 1 g fibre, 97 mg chol, 295 mg sodium. % RDI: 3% calcium, 27% iron, 5% folate.
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