Standing Rib Roast! I never get tired of red meat. My body, on the other hand, probably has. For now though I shall live in blissful red meat ignorance. My cholesterol is great (at least as of 4 years ago).
This meal is actually from about a week ago. I had this huge rosemary plant in the herb garden that I wanted to use and figured what better way than smearing it (along with a healthy amount of garlic) all over the outside of the roast.
You see, I love rosemary. I mean really, really love it. Now not to get all herb-weird on you, but some days I like to walk buy the herb garden and just touch the rosemary. Those wonderful oils that transfer to your fingers is simply wonderful to smell. Uh, yeah...that last bit was kind of weird. Sorry, but you get the idea. I like rosemary.
A rib roast is super easy to grill. Pre-heat the grill to indirect medium. Allow your meat to sit at room temperature for about 20-30. Rub the outside of the meat generously (like Scrooge at the END of A Christmas Carol) with your choice of herbs. For mega super accuracy, use a digital thermometer and cook to about 125-130, then remove the grill, and allow to rest.
A little effort and a lot of love can produce a great meal.