Mouthwatering Roast Beef – Grilled to Perfection on Your Weber

For many barbecue enthusiasts, a beautifully roasted slab of tender, pink beef is one of the highest achievements of outdoor cooking. When done right, roast beef cooked over a live fire delivers incredible depth of flavor that you just can’t duplicate indoors. From the smoky, charred crust to the juicy, medium-rare center, grilled roast beef is truly impressive and crave-worthy.

In this guide, you’ll learn how to prepare and grill a perfect roast beef on your Weber charcoal or gas grill. With some simple instructions and helpful tips, your Weber barbecue can produce restaurant-quality roast beef with a delicious smoky character. Keep reading to get started!

Why Cook Roast Beef on a BBQ?

There are several advantages to searing and roasting beef on the grill rather than in the oven

• Enhanced flavor – Grilling over an open flame adds a smoky char and caramelization that ovens can’t provide. The meat takes on wonderful complexity

• Better crust – The high heat of the barbecue rapidly sears the exterior to form a flavorful dark brown crust.

• Juicy interior – Quick searing followed by indirect heat gently roasts the inside to ideal doneness without drying out.

• Hands-off cooking – Once placed over indirect heat, the Weber grill maintains an even temperature for steadily roasting with minimal effort.

• Fun presentation – Carving up a whole roast beef at the table makes quite a visual impact for gatherings.

While an oven can roast beef to reasonable results, the smoker barbecue flavors imparted by a Weber make all the difference.

Picking the Perfect Roast for the BBQ

For the best grilling experience, select a well-marbled roast like:

• Rib roast – This boneless prime rib has rich marbling that bastes the meat from within. The absence of bones speeds up cook time. Choose around 4 pounds to serve 4-6 people.

• Standing rib roast – Also called a prime rib, this elegant roast contains the ribs for added flavor. Get a 4-6 pound roast and ask the butcher to remove the backbone for easier grilling.

• Top sirloin – Budget-friendly but still nicely marbled and flavorful. About 3 lbs serves 4-5 hungry guests.

• Tri-tip roast – Shaped like a triangle, this smaller cut is ideal for 2-4 people. Offers good tenderness and beefy flavor.

Look for roasts with ample white fat marbling throughout. The fat not only provides rich taste, but also bastes the meat and keeps it moist during grilling.

Pre-Grill Prep Steps

Minimal prep work is required since the roast beef cooks in one piece. But take these steps beforehand:

• Trim – Use a sharp knife to trim away any dried out sections or large chunks of surface fat that may burn. Leave a thin layer of fat to protect the meat.

• Season – Generously coat all sides of the roast with salt, pepper and any other dry spices. Get the seasoning into every crack and crevice.

• Sit – Allow the roast to come up to room temperature before grilling for more even cooking.

• Oil – Right before grilling, lightly brush or rub the roast with oil. This enhances browning.

With prep complete, it’s time to fire up the Weber!

Grill Setup for Perfect Roast Beef

To turn out moist, tender and flavorful roast beef, your Weber grill needs to be properly set up:

• Two-zone fire – For gas grills, leave one burner on high and turn the others to low. For charcoal, build the fire to one side. This creates a hot zone for searing and cooler zone for indirect roasting.

• Place roast bone-side down (if bone-in) – Positioning it this way allows the bone to shield the meat underneath.

• Use a drip pan – Set an aluminum pan under the roast to catch drippings for making jus or gravy later.

• Get an instant read thermometer – This is critical for knowing exactly when your roast is done to your preferred doneness.

• Close the lid – Keeping the grill covered as much as possible traps heat and infuses the beef with lovely smoky flavor.

Grilling Times and Temperatures

The key to grilling roast beef is high heat searing followed by moderate indirect roasting. Follow this process:

• Sear over direct high heat – First place the roast over the hot zone and sear all sides until nicely browned, about 1-2 minutes per side.

• Move to indirect heat – Shift the roast to the cooler side and close the lid to roast using indirect heat.

• Roast to 5 ̊F below target temp – For rare roast beef, indirect roast until the internal temperature reaches 120 ̊F on an instant read thermometer, about 45-60 minutes depending on thickness.

• Rest before serving – Let the roast rest 20-30 minutes. The temp will rise 5-10 ̊F to reach perfect medium rare between 125-130 ̊F.

Roasting Times for Different Doneness Levels

Use these roast beef cook times as a general guide:

• Rare roast beef: Cook to 120 ̊F internally, around 45-60 minutes roasting time

• Medium rare roast beef: Cook to 125-130 ̊F, about 1 hour to 1 hr 15 minutes

• Medium roast beef: Cook to 135 ̊F, approximately 1 hr 30 minutes

• Medium well roast beef: Cook to around 145 ̊F, roughly 1 hr 45 mins – 2 hours

Always use a meat thermometer for the most accurate doneness. Every grill and cut of meat differs a bit.

Slice and Serve for Maximum Impact

Once resting completes, it’s finally time to wow everyone with perfectly grilled roast beef:

• Carve across the grain – Thin slices cut against the grain are most tender.

• Fan out slices – Dramatically fanning the slices reveals the rosy interior.

• Include crispy ends – Be sure to slice up the flavorful brown exterior bits too.

• Make jus from drippings – Stir flour into the grill pan drippings to make a simple, delicious jus sauce for serving.

• Add horseradish – Offer horseradish sauce on the side to complement the beefy flavor.

Beautifully browned and exceptionally juicy, your Weber grilled roast beef is sure to satisfy any beef lover!

Troubleshooting Tips for Grilling Roast Beef

Even when following directions carefully, you may encounter some issues while grilling roast beef:

Problem: Roast beef turns out undercooked

Solution: Don’t rely only on times as a guide. Always use an instant read thermometer to check doneness. Cook until 5 ̊F below target temp.

Problem: Roast beef comes out dry and tough

Solution: Let meat rest before slicing to allow juices to redistribute. Check that grill vents weren’t closed, blocking airflow.

Problem: Outside is burnt but inside underdone

Solution: Avoid very high direct heat. Move roast to indirect heat earlier and maintain moderate temp.

Problem: Beef lacks dark crispy crust

Solution: Pat roast fully dry before grilling. Make sure to sear over direct high heat first to develop color.

Problem: Roast beef has bitter, acrid flavor

Solution: Trim off excess fat pre-grilling to prevent burning. Don’t expose to direct high heat for prolonged time.

Grilled Roast Beef Tips for Smoky Success

Turning out incredible roast beef using your Weber does take some practice. Keep these tips in mind:

• Let roast beef sit at room temp for 1 hour before grilling for more even cooking.

• Choose a roast with generous marbling to keep the meat tender and juicy.

• Use indirect heat and keep the lid closed as much as possible. Avoid peeking!

• Check for doneness early and often. Undercook slightly and let carryover cooking finish.

• Allow roast beef to rest for at least 20 minutes post-grilling before slicing to maximize juiciness.

• Slice across the grain as thinly as possible for the most tender, flavorful results.

With the right cut, preparations and grilling techniques, your Weber barbecue can deliver phenomenal roast beef worthy of any fine steakhouse. Fire it up and enjoy!