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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Our home economists suggest you consider the grill next time you serve prime rib for a special meal. For a more robust flavor, marinate the seasoned roast overnight. Ingredients:
1 tablespoon paprika |
1 tablespoon coarsely ground pepper |
1 teaspoon kosher salt |
1 teaspoon fennel seed, crushed |
1/2 teaspoon white pepper |
1/4 teaspoon cayenne pepper |
1 beef ribeye roast (4 to 5 pounds) |
2 tablespoons olive oil |
2 cups soaked wood chips, optional |
Directions:
1. In a small bowl, combine the first six ingredients. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Rub with seasonings; cover and refrigerate 8 hours or overnight.
2. Remove roast from refrigerator 30 minutes before grilling; brush with oil. Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturerâs directions if desired.
3. Place roast over drip pan and grill, covered, over indirect medium-low heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing. Yield: 12 servings.
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