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Slow-Roasted Roast Beef

Photo: Quentin Bacon
Yield Makes 6 to 8 servings


  • 1 1 3/4-pound rib roast, bone in
  • 3 cloves garlic, peeled and slivered
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano

Nutrition Information

  • calcium 11 mg
  • calories 134
  • caloriesfromfat 50 %
  • carbohydrate 1 g
  • cholesterol 44 mg
  • fat 7 g
  • fiber 0 g
  • iron 2 mg
  • protein 15 mg
  • satfat 3 g
  • sodium 1000 mg

How to Make It

  1. With a sharp paring knife, cut 12 slits just under the fat of the roast and insert the garlic slices. Season the roast with the salt, pepper, and oregano. Place it, fat-side down, on a roasting rack. Place rack in a roasting pan and fill with water, just skimming the bottom of the roast. Heat grill to medium high. If using a charcoal grill, build a very hot fire. When the coals are white hot, add another layer of charcoal. This will ensure the grill stays hot enough to cook the meat. Place pan directly on grill. Cover grill and allow the roast to cook slowly. Cook about 20 minutes per pound for medium rare or until a meat thermometer reads about 130° F. Halfway through, turn the roast and add more water if needed. Let rest about 10 minutes before carving.