Rib Roast with Bourbon Marinade **

A full day in a bourbon-soy marinade transforms a humble chuck roast into something special on the grill. The brown sugar caramelizes over the coals while the bourbon adds a warm, oaky sweetness that plays off the salty soy.

Piercing the beef all over with a fork before marinating is a must. Those tiny holes let the marinade penetrate deep into the meat rather than just flavoring the surface. Twenty-four hours sounds like a long wait, but the acid from the vinegar and the enzymes in the bourbon are working to break down tough connective tissue the whole time.

Grilling over medium coals and turning frequently builds an even, lacquered crust without burning the sugars. Brush with the reserved marinade as you go for extra layers of flavor.

Chef Tips

• Don’t skip the full 24-hour marinating time. Chuck is a tough cut that needs that long soak to become tender on the grill.
• Pull the roast from the fridge 30 minutes before grilling so it cooks more evenly from edge to center.
• Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Chuck benefits from not being overcooked.
• If you don’t have bourbon, brandy works well. Even beef broth is listed as an option and still gives great results.

Variations

• Add a tablespoon of Dijon mustard to the marinade for a sharper, more complex bite.
• Swap brown sugar for maple syrup for a deeper, more rustic sweetness.
• Slice thin after resting and serve on crusty rolls for bourbon-marinated beef sandwiches.