In today’s episode of Prime Saturday, we’re taking you on a culinary adventure as we prepare a mouthwatering USDA Prime Certified Angus standing rib roast. To enhance its flavor, we’ve removed and then re-tied the bone, creating a delectable combination of aroma and taste.
Before grilling, we generously season the roast with equal parts salt, pepper, and garlic powder, ensuring a perfect crust. We then let it rest in the refrigerator for an hour, allowing the flavors to blend. For the grilling process, we set up a three-zone split on the grill, placing coals on each side and leaving the center empty for indirect heat.
Using a kettle rotisserie, we place the roast over the indirect heat, aiming for a temperature between 300-350 degrees Fahrenheit. To create a flavorful glaze, we baste the roast every 20 minutes with a mixture of butter, garlic, rosemary, thyme, olive oil, and soy sauce. As the roast cooks, we monitor its internal temperature, aiming for 130 degrees Fahrenheit for a perfect medium-rare.
Once the roast reaches the desired temperature, we remove it from the rotisserie and let it rest for 30 minutes before carving. The resting period allows the juices to redistribute, resulting in a tender and juicy cut of meat. When we finally slice into the roast, the aroma is heavenly, and the meat melts in our mouths like butter. The perfect combination of seasoning, grilling techniques, and a touch of patience has culminated in a culinary masterpiece that will leave you craving for more.