FlorianShared by @florian
Let the rib roast come to room temperature for 1 hour, or 30 minutes in very hot weather.
60 minWrap the potatoes in aluminum foil with the olive oil, fleur de sel, thyme, and bay leaf.
Cook the potatoes beside the embers for 45 minutes.
45 minGenerously season the rib roast with the fleur de sel and pepper, then brush it with neutral oil.
Grill the rib roast on the barbecue for 25 to 30 minutes to give it a beautiful crust.
25 min1027 kcal
70 g
14 g
78 g
141% RI
6% RI
0% RI
112% RI
159% RI
34% RI
7% RI
90% RI
18% RI
54% RI
45% RI
143% RI
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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Let the meat rest for 20 minutes so it can relax.
20 minPrepare the chimichurri sauce and skyr sauce according to their respective sub-recipes.
Return the rib roast to the barbecue to reheat it and finish cooking it blue in the center.
Remove the potatoes from the embers, make a slit in them, then lightly crush them to bring out the flesh.
Carve the rib roast and serve with the potatoes, chimichurri sauce, and skyr sauce.
Mix the skyr, chives and lemon juice, then season with salt and pepper.
Finely chop the red onion and cover it with red wine vinegar to mellow its sharpness.
Add the dried oregano, ground coriander and Espelette pepper, then chop the garlic.
Squeeze the half lemon, stir in the flat-leaf parsley and thyme, then season with sea salt flakes and black pepper.
Pour in the olive oil and mix to loosen the sauce.