Bone-In Rib Roast with Grilled Vegetables
A beautiful Rib Roast paired with a bowl full of delicious vegetables, all easily prepared on the grill.
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
3Hours 1Hour
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
3Hours 1Hour
Ingredients
Instructions
  1. Chop the vegetables into large pieces – about 2 inches square – big enough that they won’t fall through the slats in your grill.
  2. Toss the vegetables with a tablespoon or two of olive oil. Cover and place in the refrigerator for at least an hour to marinate.
  3. Place the Rib Roast into a large roasting pan, fat side up.
  4. Rub the roast on all sides with the garlic powder and the remaining olive oil
  5. Cover the rib roast and let it sit at room temperature for about an hour.
  6. 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.
  7. 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.
  8. 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.
  9. 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. 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.
  11. 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.
  12. 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
  13. If the veggies are done before you are ready to eat, then place the bowl in a 200 degree oven to keep them warm
  14. 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!