Barbecued Rib Roast
A generous rib roast grilled on the barbecue, seared to form a beautifully browned crust while remaining blue and tender in the center. Serve with ember-roasted potatoes, chimichurri sauce, and skyr sauce.
- Total time : 2 h 10
- Servings : 4 servings
- Difficulty : Medium
FlorianShared by @florian
Steps
- 1
Let the rib roast come to room temperature for 1 hour, or 30 minutes in very hot weather.
60 min - 2
Wrap the potatoes in aluminum foil with the olive oil, fleur de sel, thyme, and bay leaf.
- 3
Cook the potatoes beside the embers for 45 minutes.
45 min - 4
Generously season the rib roast with the fleur de sel and pepper, then brush it with neutral oil.
- 5
Grill the rib roast on the barbecue for 25 to 30 minutes to give it a beautiful crust.
25 min - 6
Let the meat rest for 20 minutes so it can relax.
20 min - 7
Prepare the chimichurri sauce and skyr sauce according to their respective sub-recipes.
- 8
Return the rib roast to the barbecue to reheat it and finish cooking it blue in the center.
- 9
Remove the potatoes from the embers, make a slit in them, then lightly crush them to bring out the flesh.
- 10
Carve the rib roast and serve with the potatoes, chimichurri sauce, and skyr sauce.
For Skyr and Chive Sauce
- 1
Mix the skyr, chives and lemon juice, then season with salt and pepper.
For Chimichurri Sauce
- 1
Finely chop the red onion and cover it with red wine vinegar to mellow its sharpness.
- 2
Add the dried oregano, ground coriander and Espelette pepper, then chop the garlic.
- 3
Squeeze the half lemon, stir in the flat-leaf parsley and thyme, then season with sea salt flakes and black pepper.
- 4
Pour in the olive oil and mix to loosen the sauce.
Nutrition · per serving · Estimate
1027 kcal
70 g
14 g
78 g
Macronutrients
141% RI
6% RI
0% RI
112% RI
159% RI
34% RI
Minerals
7% RI
90% RI
18% RI
54% RI
45% RI
143% RI
Vitamins
22% RI
6% RI
36% RI
21% RI
0% RI
8/8 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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