Grilled Standing Rib Roast with Chimichurri for Outdoor Holidays

How to Make Grilled Standing Rib Roast with Chimichurri for Outdoor Holidays

1. 1

   Step 1: Make chimichurri and season the roast

   Combine parsley, oregano, garlic, red wine vinegar, crushed red pepper flakes and 1/4 cup (60 ml) of the olive oil in a food processor or by hand in a bowl; pulse or finely chop to a coarse, spoonable sauce and season with salt and pepper to taste. Pat the rib roast dry, rub with remaining olive oil, then generously season all over with kosher salt and freshly ground black pepper, pressing the seasoning into the fat.

   For this step

   • 5 lbStanding rib roast (bone-in)
   • 2 1/2 tbspKosher salt
   • 2 tspFreshly ground black pepper
   • 1/2 cupOlive oil
   • 1 1/2 cupsFresh flat-leaf parsley (packed)
   • 2 tbspFresh oregano leaves (or 2 tsp dried)
   • 4 clovesGarlic cloves, peeled
   • 2 tbspRed wine vinegar
   • 1 tspCrushed red pepper flakes
   
2. 2

   Step 2: Set up grill for two-zone indirect heat

   Prepare a gas or charcoal grill so you have a hot direct-heat zone for searing and an indirect zone for slow roasting; aim for an indirect grate temperature of 225–250°F (107–121°C). If using charcoal, bank coals to one side and create a drip pan under the indirect zone; for gas, light half the burners and leave the others off.
   
3. 3

   Step 3: Sear the roast

   Place the roast fat-side down over the direct heat and sear 3–4 minutes until well browned, then rotate to sear other exposed surfaces, total searing time about 8–10 minutes. Use tongs and long-handled tools; watch flare-ups and move briefly to indirect if flames get high.
   
4. 4

   Step 4: Slow-roast to desired internal temperature

   Move the roast to the indirect zone bone-side down (rib bones act as a natural rack) and insert an instant-read or probe thermometer into the center of the thickest meat, not touching bone. Roast indirectly until the internal temperature reaches 115°F (46°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium—approximately 1.5–2.5 hours for a 5 lb roast, but monitor temperature rather than time.
   
5. 5

   Step 5: Rest, carve and serve with chimichurri

   Transfer the roast to a cutting board, tent loosely with foil and rest 20–30 minutes (carryover will raise the temperature a few degrees). Slice between the ribs into individual chops or carve as preferred and spoon chimichurri alongside or over slices to serve.

1. Combine parsley, oregano, garlic, red wine vinegar, crushed red pepper flakes and 1/4 cup (60 ml) of the olive oil in a food processor or by hand in a bowl; pulse or finely chop to a coarse, spoonable sauce and season with salt and pepper to taste. Pat the rib roast dry, rub with remaining olive oil, then generously season all over with kosher salt and freshly ground black pepper, pressing the seasoning into the fat.
2. Prepare a gas or charcoal grill so you have a hot direct-heat zone for searing and an indirect zone for slow roasting; aim for an indirect grate temperature of 225–250°F (107–121°C). If using charcoal, bank coals to one side and create a drip pan under the indirect zone; for gas, light half the burners and leave the others off.
3. Place the roast fat-side down over the direct heat and sear 3–4 minutes until well browned, then rotate to sear other exposed surfaces, total searing time about 8–10 minutes. Use tongs and long-handled tools; watch flare-ups and move briefly to indirect if flames get high.
4. Move the roast to the indirect zone bone-side down (rib bones act as a natural rack) and insert an instant-read or probe thermometer into the center of the thickest meat, not touching bone. Roast indirectly until the internal temperature reaches 115°F (46°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium—approximately 1.5–2.5 hours for a 5 lb roast, but monitor temperature rather than time.
5. Transfer the roast to a cutting board, tent loosely with foil and rest 20–30 minutes (carryover will raise the temperature a few degrees). Slice between the ribs into individual chops or carve as preferred and spoon chimichurri alongside or over slices to serve.