If you can find and afford it, look for meat graded ''prime'' (few supermarkets have it). ''Choice'' meat (what you usually get in a supermarket) is more than acceptable, but ''good'' meat is so lean that the whole point will be lost.
Cook Time: 2 to 2 1/2 hours
1 5- to 7-pound standing rib roast
Salt and freshly ground black pepper
1 clove garlic
Prepare a grill for indirect cooking. If gas, turn only one side on, or just the
front or back burner, depending on grill’s configuration. Placing an aluminum
tray of soaked wood chips over flames to impart a wood flavor to meat is
optional. If grilling over wood or charcoal, build a fire on one side of grill only.
Sprinkle meat liberally with salt and pepper. Cut the garlic clove and rub all
over meat. If you want intense garlic flavor, cut slivers of garlic and use a
sharp, thin-bladed knife to insert them into meat.
Place roast directly on cool side of grill and cover. Monitor meat’s temperature
and keep fire alive, checking every 30 minutes or so. Target internal temperature
for meat is just over 120 degrees for rare, 125 degrees for medium-rare
will climb about 5 degrees after
it off grill). A
roast will be done in under 2 hours; a 7-pounder
in just over 2 hours.
meat rest before slicing and serving.
NOTE: For faster grilled roast beef, start with a boneless sirloin roast, 3 to 4 pounds.
Proceed as above; cooking time will be about 45 minutes.