Standing Rib Roast
Ingredients
• 1 rib roast, approx. 5 kg
• Salt
• Pepper
• Meat thermometer
preparation
Season the meat all over with salt and pepper and massage the spices in. Prepare the grill for indirect grilling and heat it to around 110 to 130 °C. Place the meat on the grill and grill for around 120 minutes. After 100 minutes, measure the core temperature - as soon as a core temperature of 55 to 60 °C is reached, the standing rib roast is ready. Before serving, let the Sunday roast rest on the grill's warming rack for 5 to 7 minutes.
FIRE&FOOD Issue 1-2020
Barbecue recipe from Eddy the Butcher
