Serves: 5
Slice The Fat Cap
With a long, sharp knife, carefully slice along the fat cap where the fat meets the meat. Starting on one long side, cut across the top of the roast, following the curve, but don't cut all the way through at the other long side. Leave the cap attached by a nice hinge. Your goal is to create a flap under which you can place a handful or two of seasonings. If you have a boneless roast, skip the next step.
Slice Across The Rib Bones
Next, for a bone-in roast, lay the roast on its backbone side and very carefully slice across the top of the rib bones along the length of the roast. You can cut the bones all the way off or leave them attached by a hinge. If you cut them off, reserve the bones. Cutting the bones off partially or completely isn't necessary, but it does make carving easier.
Season The Roast
Slather a generous layer of minced garlic, an herb-garlic blend, or your favorite seasonings between the bones and the meat and under the fat cap. Spread a handful or two (depending on the roast's size) of coarsely chopped onions in each cavity as well. Season the meat all over the outside with kosher salt, freshly ground black pepper, and any other seasonings. (If you're using a recipe with a rub, simply distribute the rub as described above, but consider adding in the onions and garlic, too.)
Tie The Roast
Lay the roast bone side down (or the reserved slab of rib bones) across three to five parallel 2-foot lengths of cotton string. If you cut the rib bones off, lay the roast back on top of them. Pull the strings up over the roast and tie them tightly at the top of the roast, being sure to keep the seasonings tucked under the fat cap. Refrigerate the roast until 30 minutes before you are ready to grill allow it to stand at room temperature during that half hour.
Serving:
A seven-bone roast will make 12 to 15 servings when carved into slices 3/4 to 1 inch thick. Carved into 1/2-inch-thick slices, it will make 20 to 24 servings.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Preparing A Rib Roast recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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