Serves 8-10

1 (6 or 7-rib) standing rib roast

olive oil

kosher salt and freshly ground black pepper

1 tablespoon fresh thyme

1 tablespoon fresh oregano

2 tablespoons minced fresh sage

1 tablespoon minced fresh rosemary

1 tablespoon course garlic powder

garlic cloves

(If cooking a 3-rib roast, use half of the amount of herbs above, and check the temp of the meat after 1 ½ hours.)



Remove meat from refrigerator one hour before putting on the grill.

Brush the meat with olive oil to keep it from sticking to the grates of the grill. Sprinkle the entire roast generously with salt, pepper and herbs. Make slits in the meat with a sharp knife and insert garlic cloves.

Prepare grill for indirect grilling. The temp should be 300-325 degrees F. Place the meat, bone side-down on the rack in the center of the grill. Grill for 2 ½ hours, until an instant-read thermometer reaches 125 degrees F for medium rare.

Let the meat rest for 20 mins, covered with foil, before serving.