If you’ve got a big crowd coming, and you don’t want to spend a ton of time and energy cooking after they arrive, then this simple rib roast with grilled vegetables is just the trick. Prep time is minimal, cooking can be almost finished before your guests even arrive, and it’s really easy to adjust quantities up and down for more or fewer people. Best of all, it’s almost guaranteed to be a hit! Because, after all, it’s meat.
We’ve mentioned before that we believe in the highest quality ingredients. That is especially true here. This meal is all about the ingredients. Buy the very best piece of meat you can afford – bone-in, prime, aged, whatever. Source the freshest vegetables you can find. Cook everything up simply, without a lot of extra seasoning or fuss, then stand back and let your ingredients shine.
The photos shown here served a party of eight. You almost can’t make too much of this stuff, because its so good that people keep going back for more until it’s all gone!
Add a few potatoes and a green salad to make it into a complete feast!
Bone-In Rib Roast with Grilled Vegetables
Print Recipe
A beautiful Rib Roast paired with a bowl full of delicious vegetables, all easily prepared on the grill.
1Meat Thermometer Note: You need a meat thermometer to cook an expensive piece of meat like a Rib Roast properly. If you don't have one, go get one before trying this recipie.
Servings: People
Instructions
Chop the vegetables into large pieces - about 2 inches square - big enough that they won't fall through the slats in your grill.
Toss the vegetables with a tablespoon or two of olive oil. Cover and place in the refrigerator for at least an hour to marinate.
Place the Rib Roast into a large roasting pan, fat side up.
Rub the roast on all sides with the garlic powder and the remaining olive oil
Cover the rib roast and let it sit at room temperature for about an hour.
Get your grill going. You want to set up indirect heat - so on a 3 burner grill, set the two outside burners on high and leave the center off. On a 2 burner grill, turn only one side to high. Leave the grill, with the cover down, long enough to get hot.
Put the meat on to roast. Place the roasting pan over the unlighted burner on your grill so that it cooks with indirect heat.
Timing is important now. It's going to take about 14 minutes/pound for your meat to cook, so plan for it to be done about 45 minutes before you want to serve dinner.
Close the cover on the grill and walk away. Don't open the cover again until it has cooked for at least 10 minutes/pound.
Insert the meat thermometer into the deepest part of the meat. Take the meat off the grill when the meat thermometer reads 125 degrees F. That will give you a med-rare roast. You can go a little warmer or cooler- depending on how your guests prefer their meat. 120 is rare, 135 is well-done.
Cover the roast with aluminum foil and let it rest for at least 30 minutes. This is critical - if you carve it before it's had a chance to rest, you will be unhappy with the result.
10 minutes or so before you want to serve dinner, turn on the other burner on your grill, and turn all the burners down a little bit to medium-high.
Spread the vegetables out on the grill. I like to separate them by type, since different veggies take different amounts of time to cook - the onions always take the longest.
Grill the veggies till they are done - so they have nice grill marks on both sides. I like the peppers to have a little char on them, and the onions should get nice and caramelized. Put them back in the bowl as they get done
If the veggies are done before you are ready to eat, then place the bowl in a 200 degree oven to keep them warm
After the roast has had 30-40 minutes to rest, carve up the rib roast into 1/4-1/2 inch slices. Leave the bones for the folks in your group who like to chew on them. Salt and pepper to taste at the table. Party Time!
