Hi folks this is my opening Flavors From My Kitchen Feature under my blog which will be running monthly. This is not about photography but for photographers who like myself have a passion for preparing the joy of cooking with a fine glass of wine or cocktail and is one of my greatest pleasures, enjoying each others company and cooking for family and friends. My Grilling guide for a Bone-in Standing Rib Roast is my own variation that has stood the test of time.

INTRODUCTION
The timing is perfect. Holidays are approaching and I would like to share with you one of my favorite enjoyments, preparing a bone-in standing rib roast on the grill. My Grilling Guide for a Standing Rib Roast is an easy step by step recipe that stands up to any exclusive five star restaurant. Except you are the chef and this is taking place in the confines of your own castle with aromas that will make the finest chiefs envious while you are gathered with family and friends for your holiday celebration. For those of you living in the tundra with snow’s winter wonderland, sitting by a roaring fire you can use the same recipe, using your oven.

Ingredients ~ preparation ~ Instruction
This is for a six bone roast
Canola oil
six cloves garlic, slivered
2 cups curly parsley, finely cut
1/2 cup rosemary, finely cut
Fresh cracked sea salt and peppercorns
Remove the roast from the refrigerator one hour before preparation and grilling. With a sharp butchers knife separate the bones horizontally from the roast. This allows for easy carving when the meat is ready for serving. Using butchers twine reattach the bones to the roast as seen below. Using a paring knife create 1/2 inch deep slits into the roast and insert a sliver of garlic into each slit. Do this randomly and often covering  the entire roast on the meat side.
Using canola oil rub the oil over the entire roast. This allows for the seasonings to better adhere to the surface of the roast and help prevent the roast from sticking to the grates. Season with liberal amounts of salt and pepper patting both into the roast. Do not worry about the amount of salt you’re applying as this is a large chunk of beef. Taking the finely cut parsley and rosemary pat firmly onto the meat side of the roast, this creates a beautiful crust and married with the garlic will provide you with eternal memories of flavor soon not to be forgotten.

Boning the roast reattached with butchers twine

Seasoning Before Grilling

Grilling
I use a Webber Summit Gas Grill. Set the grill up for indirect cooking, pre-heat to medium-low or 350 degrees F (177 degrees C) if you are using your oven. Use the same approach for those of you that prefer charcoal. Place a drip pan resting on the flavor bars under the grate. Keep the lid closed throughout the grilling. I prefer grilling the roast directly on the grates forming the beautiful crust adding flavor as opposed to using a rotisserie. Why grill a standing rib roast for the holidays? Living in South Florida where the sun is shining where it is the warmest spot in the states, why not? Recalling my comment, if your living where the sun isn’t shining and it’s snowing and cold my recipe is the same for your oven roast.
Position the roast on the cooking grate over the drip pan with the thickest part of the roast facing the back of the grill. Grill over indirect heat lowering the temperature to 200 degrees F (93 degrees C). I use the Williams-Sonoma Smart Thermometer 2wi-fi with probe. Insert the probe into the mid section of the roast away from the bones. You can also use an instant read out thermometer, not to be left in the roast while grilling. Leave the grill lid closed throughout cooking. Grill until the thermometer reads 120 degrees F (49 degrees C) for medium rare, about 2 hours. With the instant read out thermometer start checking the internal temperature about 1 and 1/4 to 1 and 1/2 hours into the grilling process.
Once the roast has reached its internal temperature of 120 degree F (49 degrees C) place the roast on a carving block placing aluminum foil loosely over the roast for 20 to 30 minutes. Carefully lift the hot grates and remove the drip pan.

Horseradish Sauce
2 Tbs freshly ground horseradish
8 oz. sour cream
1/4 cup fresh lemon juice
2 Tbs finely cut chives
Prepare the horseradish sauce the day before. Add all ingredients except the chives and throughly mix together. Add and mix the chives just prior to serving. This method keeps the chives firm with fresh flavor.
Au Jus
pan drippings
2 cups red wine
4 cups beef stock
fresh cracked sea salt and peppercorns to taste
This recipe is courtesy of Bobby Flay professional chef, TV personality, and restauranteur. Pour the drippings into a sauce pan on high heat. Add the wine to the pan drippings and cook until reduced scrapping the bottom of the pan with a wooden spoon. Add the stock until reduced by one half. Add the salt and pepper to taste.

Finish and Serve
My Grilled Standing Rib Roast goes well with baked potatos or scalloped potatoes and asparagus. Once you are ready to serve carve your roast to any desired thickness. A great choice of wine is a bordeaux, cabernet sauvignon, or pinot noir.

Bon Appetitto!