We blended fresh rosemary and garlic with olive oil then brushed it on a 3 1/2 lb rib roast and grilled it on a gas grill at about 250-300 degrees F for almost six hours, basting every hour or so. Although the griller thought it was a little dry the rest of us didn't, we poured the drippings over the meat when done, (could have made gravy, might have cooked too long). We put carrots and onion under the meat to keep it off the pan and the heat of the grill. The carrots were very tasty, I generally don't care for them. The rosemary coating was excellent. We'll make this again. Thanks for the recipe.
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