1wagyu 3-bone standing rib roastfrenched and trimmed
2-3tablespoonsLive Fire Republic's Black-Truffled Steak Sauce
Coarsely ground kosher salt and cracked black peppercornto taste
1tablespoonroasted granulated garlic
1teaspoondemerara sugar
Instructions
Prepare your Primo Ceramic Grill for direct, rotisserie cooking with Kingsford Charcoal Briquettes and pecan wood. Preheat the grill to a temperature of about 275-300F°F.
Meanwhile, trim excess fat from the Wagyu beef standing rib roast and french the bones for a clean presentation. Apply Live Fire Republic's Black-Truffled Steak Sauce generously as a binder, ensuring all surfaces are evenly coated, then season with a blend of coarsely ground kosher salt, cracked black peppercorn, roasted granulated garlic, and demerara sugar.
Truss the standing rib roast then skewer with the Primo's rotisserie spit attachment and place onto the grill. Turn on the rotisserie and cook until the internal temperature reaches 120°F (49°C) for medium-rare doneness. This typically takes about 15-20 minutes per pound, but use a meat thermometer to ensure accuracy.
Once the desired internal temperature is reached, carefully remove the roast from the grill and let it rest for 15-20 minutes. This allows the juices to redistribute evenly throughout the meat. Carve the Wagyu roast into thick, succulent slices, following the bone line for optimal presentation.
Serve immediately and enjoy the melt-in-your-mouth tenderness and rich flavor of this insanely delicious beef.