Remove roast from package, rinse, pat dry. [Photo3654]
Place on aluminum foil
Liberally coat with olive oil
Turn roast so bottom is up and begin sprinkling granulated garlic on bottom then sides and top. [Photo3655]
Rub garlic in well. [Photo3662]
Pour more oil over roast, work in with garlic.
Heavily sprinkle Montreal seasoning on all sides of the roast. You can see the amount is very liberal and once it is sprinkled on pack it down. [Photo3664]
Push meat thermometer into middle of the roast, just past the middle closer to the bone. [Photo3660]
Wrap foil around the roast allowing thermometer to show. Place on rack so it is easy to take from the oven or off the grill.
This was cooked on the closed bbq grill over indirect heat about 2 hours at about 350 degrees and removed when the meat temperature read 125F.
It should be allowed to set (rest) for about 20 minutes in the wrapped foil. Watch for the temperature to 140-145 just over rare to medium rare.
Letting the roast rest helps keep the juices in the meat when it is sliced. For a Medium roast (which I think is cook too long), cook to 140 degrees and it will rise to about `155-160.
The center slices will be medium rare, and medium as you get to outside and a well done outside cut.
If you didn't buy a roast that was wrapped in twine (bones cut from roast), for easier slicing run a long blade knife along the bones, set the roast on the cutting board and slice on!
I indicated to let the juices in the aluminum foil to set for a little while. You can speed this up by wrapping the foil sides up so all the juice is in the middle, place in refrigerator about 5 minutes. The heavy greasy hardens and then you can open the foil and pour off the yummy au jus.
Can be served with prepared horseradish and sour cream.
Use same procedure when cooking in a oven. I feel it is better to cook (2) 2-3 rib roasts then a larger roast.
The smaller roasts cook at a more even temp, while the larger roasts have to cook longer to get the middle cooked so the outer portions over cook.
Look for lots of marbling in the meat (yes it is fat) but it is what gives the meat flavor and tenderness.
Ask for the ribs from the small end of the rib rack, the butcher will know what this means.
I wrap the roast in foil. You can see in the pictures it keeps the moisture in and the meat is just flawless.