Grilled Roast Beef
Updated Sept. 10, 2025
- Total Time
- 150 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 15- to 7-pound standing rib roast
- Salt and freshly ground black pepper
- 1clove garlic
Nutritional analysis per serving (6 servings)
1216 calories; 105 grams fat; 43 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 62 grams protein; 1059 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a grill for indirect cooking. If gas, turn only one side on, or just the front or back burner, depending on grill's configuration. Placing an aluminum tray of soaked wood chips over flames to impart a wood flavor to meat is optional. If grilling over wood or charcoal, build a fire on one side of grill only.
- Step 2
Sprinkle meat liberally with salt and pepper. Cut the garlic clove and rub all over meat. If you want intense garlic flavor, cut slivers of garlic and use a sharp, thin-bladed knife to insert them into meat.
- Step 3
Place roast directly on cool side of grill and cover. Monitor meat's temperature and keep fire alive, checking every 30 minutes or so. Target internal temperature for meat is just over 120 degrees for rare, 125 degrees for medium-rare (meat's temperature will climb about 5 degrees after you take it off grill). A 5-pound roast will be done in under 2 hours; a 7-pounder in just over 2 hours. Let meat rest before slicing and serving.
- For faster grilled roast beef, start with a boneless sirloin roast, 3 to 4 pounds. Proceed as above; cooking time will be about 45 minutes.
Private Notes
Comments
I've done this many times, using the slivers of garlic spread throughout the roast. I have a heavy hand with French Fleur de Sel, but that simply gives the roast a nice crunch without seeming over-salted. I grind three peppercorn pepper over all. Very nice! I use a Traeger smoker on low.