Grill Out

Pepper-Crusted Rib Roast with Three-Herb Hazelnut Pesto

• 2tablespoons coarsely crushed peppercorns
• 1tablespoon kosher salt
• 1three-bone beef roast, about 7-1/4 pounds
• 1tablespoon canola oil
• Pesto
  • 1/2cup loosely packed fresh cilantro leaves
  • 1/2cup loosely packed fresh Italian parsley leaves
  • 1/4cup loosely packed fresh oregano leaves
  • 1/4cup hazelnuts, toasted and skins removed
  • 1/4cup sherry vinegar
  • 5medium garlic cloves, roughly chopped
  • 1/2teaspoon crushed red pepper flakes
  • 3/4cup extra-virgin olive oil
•  
  • Kosher salt
  • Ground black pepper
•  
  • 2large handfuls apple or oak wood chips, soaked in water for at least 30 minutes

1. In a small bowl mix the peppercorns and salt. Coat the roast on all sides with the oil and season evenly with the peppercorn mixture. Allow the roast to stand at room temperature for 1 hour before grilling.

2. In a food processor or blender process the pesto ingredients, except the oil. Then, with the motor running, slowly add the oil to make a thin paste. Season with salt and pepper. Pour into a serving bowl, cover, and let stand at room temperature while cooking the roast.

3. Prepare the grill for indirect cooking over medium-low heat (about 350°F).

4. Brush the cooking grates clean. Drain and add one handful of the wood chips to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, cook the roast, bone side down, over indirect medium-low heat, with the lid closed, until the internal temperature reaches 120° to 125°F for medium rare, about 2-1/4 hours. Drain and add the remaining wood chips to the smoker box after the first hour of cooking.

5. Remove the roast from the grill and let rest for about 20 minutes. Cut the roast into thick slices and serve warm with the pesto.

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User Comments

May 10, 2012

3:08 PM

says...

Hi Lisaken: Check out our grilling guides for time and temperature suggestions. http://www.weber.com/weber/grilling-tips/grilling-guides
Happy Grilling!

May 10, 2012

9:02 AM

says...

I have 2 boneless ribeye roast, approx. 4# each,Temperature and cooking time please.
Can I cook on my Genesis Grill in a foil pan? Indirect heat? Should I put a rub on the meat before I cook it?
This is the first time I am using my grill.

Apr 13, 2012

2:13 PM

says...

Hi Wafer:
For a roast that big (14 to 15 pounds), remove it from the refrigerator 2 hour before cooking. Preheat the grill with indirect heat of about 450 degrees. Grill the roast over indirect heat at that temperature for 15 to 20 minutes, then lower the heat to about 325 degrees and grill the roast until it reaches your desired doneness, about 3 hours total cooking time for medium rare (120 degrees), but start checking the internal temperature about 45 minutes before it's done.-Jamie Purviance

Apr 13, 2012

2:13 PM

says...

Hi NYC:
The recipe should also work on a rotisserie. The key is the balance the roast on the rotisserie spit so that one side is not heavier than the other. The only problem is that much of the meat will be punctured by the metal prongs. -Jamie Purviance

Dec 30, 2011

12:39 PM

says...

Mine was only 6 lbs and I found it to be a little too rare. I cooked it for 2 1/4 hrs internal temp 125 using my Maverick thermometer and I didn't think it was cooked enough and I like mine pretty rare, I wish I would have left it on a little bit longer. Other than that, it was very yummy! I grilled mine using charcoal.

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