Grilled Prime Ribs of Beef With Garlic and Rosemary |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 16 |
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Ingredients:
1 (16 -18 lb) prime rib roast, tied at 2 inch intervals (7 ribs, 16-18 pounds) |
6 garlic cloves, each clove cut lengthwise into 4 pieces |
4 -6 sprigs fresh rosemary |
2 tablespoons black peppercorns |
2 tablespoons dried rosemary |
2 tablespoons coarse salt |
2 tablespoons sweet paprika |
Directions:
1. Set up grill for indirect grilling and place a large drip pan in the center; preheat to medium.
2. Using the tip of a slender paring knife, make a series of 1/2 inch deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom.
3. The holes should be at least 2 inches apart.
4. Insert slivers of garlic in half the holes; strip the leaves off 1 or 2 of the rosemary sprigs and insert them in the remaining holes.
5. Slide the remaining rosemary sprigs under the string used to tie up the roast.
6. Make the rub: grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender.
7. Add the salt and paprika and grind to mix; rub this mixture all over the roast, especially over the sheath of fat on top.
8. When ready to cook, oil the grill grate; place the roast, fat side up, on the hot grate over the grill pan and cover the grill.
9. Grill the roast until cooked to taste, 3 1/2 to 4 hours for medium-rare for a roast this size (figure 12 to 14 minutes per pound); if using a gas grill, keep the cover closed at all times.
10. Use an instant read thermometer to test doneness—you will want to cook the roast to 145° for medium-rare, 160° for medium.
11. Transfer roast to a platter or carving board and cover loosely with foil.
12. Let roast rest for 10-15 minutes before carving; easiest way to carve is to cut it into rib.
13. sections with a long, slender knife, then into thin slices to serve.
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