Nutritional Info

Nutrition Facts

Serving Size 1 (233g)

Calories 438
Calories from Fat 225 (51%)
Amount Per Serving %DIV
Total Fat 25g 38%
Saturated Fat 10.5g 53%
Monounsaturated Fat 13.2g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 133.9mg 45%
Sodium 148.2mg 6%
Potassium 831.4mg 18%
Total Carbohydrate 1.3g 0%
Dietary Fiber 0.2g 1%
Sugars 0.4g
Protein 43.5g 87%

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Recipe Description
Some ingredients ask nothing more from us than a little privacy: an hour or two of solitude over a moderate fire, flanked by a flock of garlic, a glaze of extra-virgin oil, and a crusting of coarse salt and pepper. If you are smart enough to give such respect to a standing rib roast of beef, it will reward you beyond measure. If possible, have your butcher cut the meat from the bone along the ribs, leaving it attached at its widest end.
Prep time
20 min
Cook time
2 hr
Ready In
2 hr 20 min


Serves Tool

Serves To:USMetric
3 Pound(lb)  beef standing rib roast, bone in
6 Clove(clv)  garlic
2 Tablespoon(T)  extra virgin olive oil
1/2 Teaspoon(t)  kosher salt
1 Teaspoon(t)  black pepper, ground


Heat the grill as directed, placing the roasting pan away from the heat. If the meat was not cut from the bone when you purchased it, do this yourself, leaving it attached at its widest end. Mix the garlic, olive oil, salt, and pepper in a small bowl and rub all over the meat, including the underside where it is sitting on the bones. Put the roast, bone side down, on the grill away from the heat (over the roasting pan). Cover the grill, and cook until an instant read thermometer inserted into the thickest part registers about 130°F for medium rare, about 2 hours. If your grill has a temperature gauge, it should stay at around 350 degrees F. If you are using charcoal, you will probably have to replenish the coals after the first hour. Remove the beef to a large carving board. Let rest for at least 10 minutes. Carve and serve. Carving will have been made much easier by separating the roast from the bone before cooking.

Additional notes

Gas Grill: Indirect heat, medium (325° to 350°F). 3 or 4 burner grill, middle burners off. 2 burner grill, 1 side off. Clean, oiled grate. Charcoal Grill: Indirect heat, medium ash. Split charcoal bed (about 2 dozen coals per side). 20 replacement coals. Heavy duty drip pan set between banks of charcoal. Clean, oiled grate.

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Garlic Rib Roast
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