5 pounds boneless beef rib roast; left off refrigeration to temper for up to one hour
2 teaspoons kosher salt
1 teaspoon black pepper; coarse ground
1 teaspoon dried minced garlic
1 teaspoon red pepper flakes
2 cups beef stock
2 cloves garlic; peeled and crushed but left whole
1 sprig rosemary
Set up your grill for indirect heat and preheat to 225 degrees Fahrenheit as measured at the grate (250 degrees Fahrenheit dome temp on a Big Green Egg).
Tie your roast and season on all sides with a dry rub made of the salt, pepper, garlic and red pepper flakes.
Place the roast on a roasting rack above a roasting pan filled with the stock, garlic, and rosemary.
Place the roasting rack/pan on the grill over the indirect (no coals or heat) area. Roast until the internal temp reaches 10 degrees less than your desired final temperature
Rest the roast while you raise the grill temp to 500-550 degrees Fahrenheit and change to a direct heat set up.
Remove the garlic and rosemary from the au jus that has formed in the roasting pan and discard. Season au jus with salt and pepper as needed.
Sear the roast directly over the coals for 1 minute per side on all sides.
Allow roast to rest another 10-15 minutes after the sear. Slice and serve.
makes 8 Servings