• People

    Serves 8

  • Prep Time

    20 min.

  • Cooking Time

    1:30 - 2 h

  • Difficulty


  • BBQ Temperature


  • Method



the Ingredients

Winter Roast Copy
  • 5 sprigs thyme, fresh
  • 5 sprigs rosemary, fresh
  • 2 cloves garlic
  • 2 shallots
  • 80ml olive oil
  • 3 kg rib-roast, bone-in

To Taste

  • salt
  • pepper

Special Equipment

  • iGrill


    In the kitchen:

  • Pick thyme and rosemary leaves and add to a mortar.
  • Peel and roughly chop garlic and shallots and add to the mortar.
  • Grind everything to a paste using a pestle, then add the olive oil and season with salt and pepper.
  • Cut away the rib bones from the meat, rub the meat with the herb rub, and then reattach the bones with butcher string.
  • At the barbecue:

  • Prepare your barbecue for indirect heat, approx. 180 °C. If using a 57cm charcoal barbecue, you will need ½ a chimney starter of lit Weber briquettes.
  • Place the roast on the cooking grate over indirect heat.
  • Insert an iGrill probe into the meat, close the lid and cook for about 90-120 minutes, or until the core temperature reaches 56 °C.
  • Remove the roast from the barbecue and rest on a warm plate for about 10 minutes before serving.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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