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Ingredients

Directions

  • At least 1 hour before grilling, soak wood chips in enough water to cover.

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  • Trim the fat from beef rib roast. Insert an oven-safe meat thermometer into the center of meat without touching the bone in the roast.

  • Drain wood chips. For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat* above the drip pan. Sprinkle a fourth of the wood chips over the coals.

  • Place meat, fat side up, on grill rack over drip pan. Cover and grill till meat thermometer registers 140° for medium-rare (2 to 2 1/2 hours) or 155° for medium doneness (2 1/2 to 3 hours). Add more wood chips every 30 minutes. For a gas grill, preheat the grill. Reduce heat to medium-low. Adjust for indirect cooking. Add wood chips according to the manufacturer's directions. Grill the meat as above, except place meat fat side up in a roasting pan.

  • About an hour before serving, prepare Roma Tomato Jam. About 30 minutes before serving, prepare Horseradish Dream Potatoes.

  • When meat has reached desired temperature, remove meat from grill. Cover roast and let it stand for 15 minutes. (The temperature of the meat will rise 5° during standing.)

  • To serve, cut the meat into 8 slices. Serve with Roma Tomato Jam and Horseradish Dream Potatoes. Makes 8 servings.

Tips

For medium-low heat, you should be able to hold your hand over the heat source at the height of the food for 5 seconds.

Nutrition Facts

584 calories; 46 g total fat; 130 mg cholesterol; 91 mg sodium. 7 g carbohydrates; 32 g protein;

Roma Tomato Jam

Ingredients

Directions

  • In a medium saucepan, combine tomatoes, sugar, balsamic vinegar and dry red wine. Bring mixture to boiling; reduce heat. Simmer jam, uncovered, for about 20 minutes or till the mixture is slightly thickened and reduced to 1 1/2 cups. Remove from heat. Cool slightly and serve warm, or cool completely and serve at room temperature. Refrigerate leftover jam. Makes 1 1/2 cups.

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