Grilled Standing Rib Roast With Leon
Go for a broke with a juicy cut of meat, grilled to perfection with famed butcher Leon Lobel's special method.
Martha Stewart Living, October 1998
- 1 7-rib standing rib roast (about 15 pounds)
- Coarse salt and freshly ground black pepper
- Juice of 1 lemon
- 2 to 3 cabbage leaves
- Pale ale, such as Sierra Nevada, for basting
- Leon's Sauce (http://www.marthastewart.com/255702/leons-sauce)
- Vegetable-oil cooking spray
- Using a sharp knife, make a small slit in the roast's fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze the lemon juice over the fat to prevent flare-ups. Using kitchen twine, tie the bones to the meat.
- Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves onto the roast with twine in several places to prevent the meat from burning.
- Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot to hot.
- Over the hottest part of the grill, sear the meat on the bone side and the narrow sides, 1 to 2 minutes per side. Sear the meat side, about 3 minutes. Use tongs when turning roast to avoid unnecessary punctures, so meat retains as much moisture as possible.
- Transfer the roast, bone side down, to the cooler part of the grill. Cover the grill, and cook 25 minutes. Baste with ale, and turn roast; cook 15 minutes more. Continue grilling, turning and basting occasionally with ale. Remove the cabbage leaves after 45 minutes. One hour into the cooking time, insert an instant-read thermometer into the thickest part of the meat, not too close to a bone. Continue cooking until thermometer registers between 135 degrees.and 140 degrees. 1 hour and 10 minutes to 1 hour and 20 minutes. Remove roast from grill, and let rest 5 to 10 minutes before carving.
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