Uploaded June 2011 | Updated September 2026, 20 minutes ago
Kooktocook ( youtube.com/user/kooktocook ) held me at gunpoint and ordered me to cook this. Who am I to argue?
His video:
youtube.com/watch?v=HHjgetsaZMk
To say this was absolutely heavenly would be an understatement.
K2K's recipe:
1 3 lb rib roast (mine was actually pushing 4)
1 tbs black peppercorns (I used assorted colors)
1 tsp thyme
1 tsp rosemary
1 tbs EVOO (extra virgin olive oil)
Several cloves fresh garlic
Preheat grill to 350° F
Coarsely grind dry ingredients. Drizzle EVOO over roast. Poke holes in upper fat layer and shove cloves of garlic into them. Rub dry ingredients into roast. Cook over indirect heat for 20 minutes / pound for medium rare, 25 minutes / pound for medium. Let rest 15 minutes before slicing.
*I threw a handful of hickory chips onto the rocks when I started cooking, so I got about a half hour of nice smoking into the roast. Drove the neighbors nutz and added a nice subtle smokey touch*
Salad:
Fresh spinach
Cucumber
Celery
Red bell pepper
Tomato
Vidalia onion, thin sliced
Garnish of green olives
Crumbled Parmesan
Olive oil vinaigrette dressing
Au Jus:
Pan drippings, amounted to about a half cup, with yummies
Beef stock to make it about 1 1/2 cups
2 tsp cornstarch, mixed into beef stock to dissolve
1/4 tsp celery seed
1/2 tsp MSG
1/2 tsp thyme
1 tsp onion powder
Stir together in saucepan until blended, cook over low heat until sauce thickens and clears.
When I dove into this, needing nothing but a fork to cut it, it was Nirvana.
And I have leftovers... ;-P
Kooktocook ( youtube.com/user/kooktocook ) held me at gunpoint and ordered me to cook this. Who am I to argue?
His video:
youtube.com/watch?v=HHjgetsaZMk
To say this was absolutely heavenly would be an understatement.
K2K's recipe:
1 3 lb rib roast (mine was actually pushing 4)
1 tbs black peppercorns (I used assorted colors)
1 tsp thyme
1 tsp rosemary
1 tbs EVOO (extra virgin olive oil)
Several cloves fresh garlic
Preheat grill to 350° F
Coarsely grind dry ingredients. Drizzle EVOO over roast. Poke holes in upper fat layer and shove cloves of garlic into them. Rub dry ingredients into roast. Cook over indirect heat for 20 minutes / pound for medium rare, 25 minutes / pound for medium. Let rest 15 minutes before slicing.
*I threw a handful of hickory chips onto the rocks when I started cooking, so I got about a half hour of nice smoking into the roast. Drove the neighbors nutz and added a nice subtle smokey touch*
Salad:
Fresh spinach
Cucumber
Celery
Red bell pepper
Tomato
Vidalia onion, thin sliced
Garnish of green olives
Crumbled Parmesan
Olive oil vinaigrette dressing
Au Jus:
Pan drippings, amounted to about a half cup, with yummies
Beef stock to make it about 1 1/2 cups
2 tsp cornstarch, mixed into beef stock to dissolve
1/4 tsp celery seed
1/2 tsp MSG
1/2 tsp thyme
1 tsp onion powder
Stir together in saucepan until blended, cook over low heat until sauce thickens and clears.
When I dove into this, needing nothing but a fork to cut it, it was Nirvana.
And I have leftovers... ;-P
