Leon's Grilled Standing Rib Roast
Serves 12 to 14 Total preparation time: 2 1/2 to 3 hours
INGREDIENTS
	14-pound Boned & Tied Rib Roast* Coarse salt and freshly ground black pepper Juice of 1 lemon 2 to 3 cabbage leaves Pale ale, such as Sierra Nevada, for basting Leon's Sauce (recipe follows) Vegetable oil cooking spray
DIRECTIONS
	1. Season the roast well with salt and pepper. Squeeze the lemon juice over the fat to prevent flare-ups. 2. Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves onto the roast with twine in several places to prevent the meat from burning. 3. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot to hot. 4. Over the hottest part of the grill, sear the meat on the bone side and the narrow sides, 1 to 2 minutes per side. Sear the meat side, about 3 minutes. Use tongs when turning roast to avoid unnecessary punctures, so the meat retains as much moisture as possible. 5. Transfer the roast, bone side down, to the cooler part of the grill. Cover the grill, and cook 25 minutes. Baste with ale, and turn roast; cook 15 minutes more. Continue grilling, turning and basting occasionally with ale. Remove the cabbage leaves after 45 minutes. One hour into the cooking time, insert an instant-read thermometer into the thickest part of the meat, not too close to a bone. Continue cooking until thermometer registers 130° for rare or 140° for medium, 1 hour and 10 minutes to 1 hour and 20 minutes. Remove roast from grill, and let rest 5 to 10 minutes before carving.
	*This recipe can be used with any of our varieties of rib roasts: USDA Prime, Natural Prime, or American Wagyu.

Leon's Sauce
Makes about 1 1/2 cups Total preparation time: 10 minutes
INGREDIENTS
	3 tablespoons olive oil 1/2 cup red wine, such as a dry burgundy 2 tablespoons finely chopped garlic 1 tablespoon unsalted butter 8 ounces white button mushrooms, sliced 1/8 inch thick 10 sprigs curly parsley, chopped 2 tablespoons demi-glace (try our Demi Glace de Veau) Coarse salt and freshly ground black pepper
DIRECTIONS
	Heat the olive oil until bubbling and hot, about 1 minute, in a medium skillet set over medium-high heat. Remove skillet from heat; add the wine, garlic, butter, mushrooms, parsley, and demi-glace. Season with salt and pepper. Return to heat, and cook, stirring often, until mushrooms are tender and the sauce is thick and reduced enough to coat the back of a wooden spoon, 5 to 7 minutes. Store in an airtight container, refrigerated, for up to 1 week.