Grilled Dijon Crusted Rib Roast
A truly delicious rib roast, coated with a Dijon mustard, herb and garlic rub that turns into the perfect crust on the grill. Serve this tender prime rib with a flavorful side sauce, on holidays or special occasions.
- 1 4-5 pound rib roast
- 3-4 cups mesquite wood chips
- 1 aluminum drip pan
- for seasoning paste:
- 1/3 cup Dijon mustard
- 3-4 cloves garlic minced
- 1 small shallot, minced
- 2 tablespoons olive oil
- 1 1/2 tablespoons kosher salt
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh thyme lightly chopped
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons Worcestershire sauce
- 1 teaspoon black pepper
- for sauce:
- 1 1/2 cups sour cream
- 1/4 cup Dijon mustard
- 2 tablespoons milk
- 1 tablespoon dry ranch dressing mix
- 2 green onions, finely chopped
- Soak wood chips in water for 1 hour.
- Preheat grill for medium-low heat.
- While grill is heating, prepare seasoning paste and apply evenly on to rib roast. Let roast stand at room temperature for 15-20 minutes before placing onto the grill.
- Add pre soaked wood chips to grill according to manufacturer's recommendations. Place rib roast on grill rack. Set an aluminum drip pan filled with 1 1/2 cups of water directly underneath. Cook for 2 hours or more, adding fresh wood chips every 30 minutes,
- Once cooked to desired doneness, remove rib roast from grill and place onto a clean cutting board. Loosely tent roast with aluminum foil, and let the meat rest for 15 minutes before carving.
- While roast is resting, prepare the sauce. Combine sour cream, 1/4 cup Dijon mustard, milk, green onion, and ranch dressing in a bowl. Serve on top of sliced rib roast or on the side. If you'd rather skip this step, then serve roast with gravy and horseradish sauce.
Photo by: Sabrina Baksh