Standing Rib Roast

Directions

1. 1
   Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
2. 2
   Brush the meat with oil to keep it moist and from sticking to the grates.
3. 3
   Sprinkle generously with salt and pepper and the dried herbs.
4. 4
   Make slits in the meat with a sharp knife and insert the garlic cloves.
5. 5
   Prepare a charcoal grill for indirect grilling.
6. 6
   The temperature inside the grill should be 300 to 325 degrees F.
7. 7
   Place the meat, bone-side down, on the rack directly in the center of the grill.
8. 8
   Cover with the lid.
9. 9
   Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
10. 10
    Let the meat rest before carving.