BEEF RIB ROAST

Chef's Choice

 

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Chef's Choice

BEEF RIB ROAST

  • Author: Jan Aalvink
  • Category: bbq
  • Cuisine: usa

Description

Written by BBQ Pit Boys |


Ingredients

Scale
  • Beef rib roast 6 Pound, tied (3 bone)
  • Garlic cloves 3 , halved
  • Butter 3 Tablespoon (as needed)
  • Beef broth 2 Cup (32 tbs) (as needed)
  • FOR RUB
  • Salt 3 Tablespoon
  • Garlic powder 2 Teaspoon
  • Onion powder 2 Teaspoon
  • Fresh ground black peppercorn 2 Teaspoon
  • FOR GRAVY
  • Butter 1 Tablespoon (as needed)
  • Beef stock 1 1⁄2 Cup (24 tbs) (as needed)
  • Flour 1 Tablespoon, dissolved in water (as needed)

Instructions

  1. Plug garlic cloves inside the beef, make ½-inch slits all over, and then coat it liberally with the rub.
  2. Rub and coat the meat with butter.
  3. In a pan, place the beef bone side down and then pop in grill. Pour some beef broth into the pan. Cover and cook for about 15 minutes.
  4. Reduce the heat to 300-325 degree F and continue to cook. Pour more beef broth after 40 minutes of cooking and further as and when needed. Cook until the internal temperature reaches 120 degree F.
  5. Remove the meat from grill, cover with foil and let rest for 30 minutes.
  6. FOR GRAVY:
  7. Meanwhile, in the pan dripping add butter and allow it to melt.
  8. Pour beef broth, bring to a boil and then add flour mixture. Cook to get desired consistency.

 

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