STANDING RIB ROAST WITH ROASTED GARLIC HERB BUTTER

Standing Rib Roast with Roasted Garlic Herb Butter image

Yield serves 6 to 9

Number Of Ingredients 10

Roasted Garlic Herb Butter
4 garlic cloves
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon oregano
1 tablespoon extra-virgin olive oil
1/4 cup butter, softened
2- to 3-bone rib roast with bones (approximately 4 to 5 pounds)
1 1/2 tablespoons kosher salt
1 1/2 teaspoons cracked black pepper

Steps:

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
On a doubled square of aluminum foil, place the garlic cloves, thyme, rosemary, and oregano. Drizzle the olive oil over the ingredients. Wrap the foil tight and place over the void side of the grill. Cook the foil pouch for 45 minutes at 250°F.
Remove the pouch from the cooker and open the foil. After cooling slightly, squeeze the garlic cloves from the husks into a small bowl. Mash the garlic and cooked herbs together, forming a paste. Stir in the softened butter and mix well. Spoon the mixture onto a sheet of plastic wrap and roll it into a small log. Refrigerate until firm, about 30 minutes, or up to 2 weeks.
Cut small slits every 3/4 inch onto the top (the opposite side from the bones) of the rib roast. Slice the chilled garlic herb butter into pats and insert one into each slit, using the entire amount of butter. Season the rib roast evenly with the salt and pepper.
Place the rib roast on the void side of the grill with the bone side down and cook over indirect heat for 2 to 3 hours, or until the internal temperature reaches 120 to 125°F for rare, 130 to 135°F for medium rare, or 140 to 145°F for medium. Let the roast rest under tented foil for 20 minutes and then slice between each bone into thick steaks.
Cooking Method
Indirect heat
Suggested Wood
Hickory, Oak