4 tsp. coarse or kosher salt
3 Tb. minced fresh thyme or 2 tsp. dried thyme
1 1/2 tsp. freshly ground pepper
2 large cloves garlic, minced
Finley grated zest of 1 lemon or lime
1 beef rib roast, 6-7 lb, trimmed of excess fat and tied at 1-inch intervals
2 Tb. olive oil |
Prepare a charcoal fire or preheat a gas grill to low.
In a small bowl, stir together the salt, thyme, pepper, garlic, and lemon zest.
Pat the roast dry with paper towels. Rub with the olive oil, and then rub the salt mixture over the surface of the meat.
Place the roast, rib side down, on a grill rack over indirect heat. Cover the grill and open the vents halfway. Cook for 45 minutes. Replenish the charcoal fire with fresh coals. Turn the roast rib side up and cook until an instant-read thermometer inserted into the thickest portion of the roast away from the bone registers 135* for medium-rare about 15 minutes longer.
Remove the roast from the grill and transfer to a cutting board. Cover loosely with aluminum foil and let rest for 10 minutes. |
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