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Grilled Standing Rib Roast with Herbed Butter

Serves 4 to 6

If you like to grill, and you like standing rib roasts, you will love this easy recipe. It is perfect for warm weather holidays and special occasions. However, you must be able to grill with indirect heat, whether on a charcoal or gas grill.


   Herbed Butter    Roast

For the butter, place all the ingredients in a small bowl and mix thoroughly to combine. Let set at least 30 minutes before using to allow the flavors to blend. (Can be made ahead, rolled into a log, wrapped with plastic wrap and refrigerated up to several days. For serving, slice off pieces as needed. Extra butter can be frozen for several months.)

For the roast, let meat come to room temperature for about 1 hour. Remove excess fat, but leave a good layer on the meat side. Sprinkle generously all over with the salt, pepper, garlic and paprika; rub in. Prepare a grill for indirect high-heat. Place the roast, bone side down, over the hot coals and sear for 2 minutes. Do the same on each of the narrow sides. Turn to sear the meat side for about 3 minutes. Move the roast to the cooler area of the grill, starting with the bone down. Brush the meat side with some of the wine. Cover the grill. Turn and baste about every 15 minutes. After 1 hour, check with an instant read thermometer inserted in center, being careful not to touch a bone. Continue to grill until the thermometer registers 135° for medium-rare, a total of approximately 1-1/2 hours from start. (Roasting time will vary depending on the grill, which is why it is important to use a thermometer.) Let roast rest 10 to 15 minutes.

To carve, first remove the bones. Then slice the meat into desired thickness. Place on individual serving plates and top each with about 1 teaspoon of the herbed butter. The meat from the bones can be served with the meal or saved for a spectacular treat.