Sep 9, 2011
Makes 6–8 servings
This is a novel way to cook a classic cut of beef because it imparts an unexpected smoky flavor (even more unusual if you use a cedar plank). The key with cuts like this is to be careful not to overcook. If you don’t want to plank your roast, you can easily cook it using indirect heat. See alternate cooking instructions at the bottom of the recipe.
For the dry rub:
1 Tbsp | 15 mL granulated garlic (or garlic powder)
1 Tbsp | 15 mL granulated onion (or onion powder)
1 Tbsp | 15 mL freshly ground coarse black pepper
1 Tbsp | 15 mL dried rosemary
1/4 to 1/2 tsp | 1 to 2 mL cayenne pepper
For the roast:
1 plank of your choice, soaked overnight or at least 1 hour
one 5 lb | 2.2 kg rib roast, bones attached
kosher salt or, if you want to get fancy, fleur de sel (French sea salt)
2 Tbsp | 25 mL. Dijon mustard
1 Tbsp | 15 mL coarsely chopped fresh rosemary leaves
extra virgin olive oil
4 or 5 whole rosemary branches, 5 inches | 12 cm long
Combine all the rub ingredients and set the rub aside.
Take the roast out of the fridge and let it sit for an hour to come to room temperature. Season it on all sides with kosher salt. Coat it with the mustard. Sprinkle the rosemary evenly on the roast, then sprinkle it generously with the dry rub (you’ll have some left over). Drizzle it with olive oil and pat the rub and rosemary into the roast.
Preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. Rinse the soaked plank and place it on the cooking grate. Cover the grill and heat the plank for 4–5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low.
Lay the rosemary twigs across the plank to make a bed for the roast. Place the roast on the rosemary and cover the grill. Cook for 11⁄2 to 2 hours, until the core of the roast reaches an internal temperature of 125°F | 52°C. Remove it from the grill, tent it loosely in foil, and let it rest for half an hour to an hour before serving it with your favorite sides. (The long resting time gives you plenty of time to grill some veggies.)
ALTERNATIVE METHOD – INDIRECT HEAT: Preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. When the grill is preheated, turn half the burners off and the others to medium-low. Place the roast, bones-side down, over the burners that are turned off, and cook the roast as if it were in an oven – about 20 minutes per pound. If you’re cooking on a charcoal grill, it’s the same idea. Just pile your coals on one side of the grill and cook your roast on the other. It’s not a bad idea to put a cake tin or aluminum foil baking dish under the cooking grate to catch the drippings for gravy!
The flavor of cedar smoke goes well with so many foods, from salmon to cheese, and even beef. But most of the time, when I’m planking beef, I want classic hardwood flavor. I choose planks made of oak, hickory, and mesquite, although fruitwoods also work well. You can get hardwood cooking planks from Johnstone’s BBQs and Parts in North Vancouver, www.johnstones.com.