I use this Easy Method to make the Perfect Rib Roast

rib roast

💰Cheaper: sirloin roast

Sirloin roast is less expensive while still providing a flavorful cut.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cheaper substitute.

red wine

💰Cheaper: beef broth

Beef broth can add depth without the alcohol.

Fire up the Napoleon Grill Kettle Grill Pro.

Remove the grill grates and place briquettes for direct heat on one side and leave the other side for indirect heat.

Add a couple of fire starters and light them up, then place a chunk of smoke wood on top of the briquettes.

Put the grill grates back in and prepare the rib roast by applying a thin layer of local coarse mustard as a binder.

Sprinkle a base layer of Texas barbecue seasoning followed by beef seasoning on the mustard-covered roast.

Place the roast over indirect heat with the thick part facing the outside of the grill.

Close the lid and set the top vent fully open and the bottom vent almost closed to stabilize the temperature.

Monitor the grill until it reaches 140 degrees Celsius (280°F).

After 45 minutes, check the rib roast for smoke flavor and doneness, adjusting the vents if necessary.

At 1 hour and 40 minutes, check the roast again, ensuring it has a nice crust without burning.

Remove the smoke wood when the desired smoke flavor is achieved.

Prepare the sauce by finely slicing or grating shallots and melting butter in a pan.

Add the shallots to the melted butter and lower the temperature to avoid browning.

Add about 10-15 green peppercorns and a bit of their vinegar, then pour in half a cup of red wine or port.

Reduce the mixture by half, then add demi-glace and a pinch of salt, stirring to combine.

Taste the sauce and adjust seasoning as needed, then strain it into a container for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens