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Recipe From from Weber's New Real Grilling™ by Jamie Purviance

Herb-Crusted Rib Roast au Jus

  • People

    Serves 10 to 12

  • Prep Time

    15 min.

  • Standing Time

    1 h

  • Grilling Time

    2 h

Serves 10 to 12
Prep Time
15 min.
Standing Time
1 h
Grilling Time
2 h

the Ingredients

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  • 1 boneless prime rib roast, about 2.5 kg, trimmed of excess fat
  • Kosher salt
  • Freshly ground black pepper
  • 60 grams Dijon mustard
  • 60 grams finely chopped shallots
  • 6 garlic cloves, minced or pushed through a press
  • 2 teaspoons finely chopped fresh thyme leaves
  • 910 grams meaty beef bones
  • 360 millilitres low-sodium beef broth

Special Equipment

  • 2 large disposable foil pans
  • instant-read thermometer


  • 01

    Season the roast evenly with 2 teaspoons of salt and 1 teaspoon of pepper. Combine the mustard, shallots, garlic and thyme. Set aside 60 millilitres of the mustard mixture for the jus. Spread the remaining mustard mixture all over the top and sides of the roast. Allow the roast to stand at room temperature for 1 hour before grilling.

  • 02

    Prepare the grill for indirect cooking over medium heat (180°C to 190°C).

  • 03

    Put the bones in a grill-proof roasting pan and set the roast on top of the bones, fat-side facing up. Position the roasting pan on the cooking grate with the thicker end of the roast facing the hottest area of the grill. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast reaches 48�C for medium rare, about 2 hours, rotating the roast once after 1 hour. Start checking the temperature of the roast after 1� hours. Keep the grill�s temperature between 180�C to 190�C. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature between 180�C to 190�C, adding 8 to 10 unlit briquettes after 45 minutes to 1 hour of cooking time. Leave the lid off the grill for about 5 minutes to help the new briquettes light.

  • 04

    Remove the pan and the roast from the grill, loosely cover the roast with aluminum foil and let rest for 20 to 30 minutes (the internal temperature will rise a few degrees during this time).

  • 05

    Transfer the roast to a cutting board. Remove the bones from the roasting pan and discard. Pour off and discard the clear fat, leaving the browned bits in the pan. Return the pan to the grill over direct heat. Cook until the contents sizzle. Add the broth and the reserved mustard mixture. Holding the pan with an insulated barbecue mitt and using a wooden spoon, scrape up any browned bits from the bottom of the pan. Continue cooking until the mixture is hot. Remove from the grill and season with salt and pepper.

  • 06

    Cut the roast into 1 centimetre slices. Serve warm with the sauce.