Ricky Albright
4-6
10 minutes
American
Buffalo
Grilled to a perfect medium-rare using indirect heat, this rib roast is basted with a blend of melted butter, rosemary, and sage, adding layers of savory goodness. Whether prepared on a rotisserie or directly on the grill, this dish is a showstopping addition to your holiday feast—hearty, flavorful, and unforgettable.
1 Buffalo rib roast (trimmed)
3 tbsp Chancy’s seasoning or our Perfect Prime Rib Rub
Fresh rosemary
Fresh sage
Prep Roast: Remove silver skin and excess fat from the rib roast.
Season generously Chancy’s seasoning or our Perfect Prime Rib Rub
Set Grill: Preheat the grill for indirect heat (350°F). Add a rotisserie attachment if available.
Prepare Vegetables: Toss root vegetables with olive oil, salt, and pepper. Place them in a grill-safe pan and set on the grill for indirect cooking.
Cook Roast: Mount the rib roast on the rotisserie or place on the grill over indirect heat. Use a thermometer to monitor internal temperature.
Baste: Mix melted butter with rosemary and sage.
Brush the roast every 15 minutes with the herb butter.
Finish: Cook until internal temp reaches 125-130°F (medium-rare). Rest for 10 minutes before slicing and serving on a bed of the root vegetables.
Enjoy!
