Prep Time: 20áminutes
Cook Time: 3áminutes
Total Time: 23áminutes
Yield: Serves 12 to 14
- 1 whole prime rib roast (7 bone, about 18 pounds), tied
- 6 to 8 cloves garlic, cut into slivers
- 4 sprigs fresh rosemary (you can use dried)
- 2 tablespoons black pepper
- 2 tablespoons dried rosemary
- 2 tablespoons salt (a coarse salt is better)
- 2 tablespoons paprika
With a sharp paring knife make a series of 1/2 inch deep holes every 2 inches all over the roast. Insert the garlic slivers in every other hole and a leaf from the rosemary in the rest. Combine black pepper, dried rosemary, salt and paprika and rub over the surface of the meat. When the grill is ready, place the roast on the well oiled grate directly over the dripping pan. Cook for about 12 to 14 minutes per pound. An 18 pound roast will take about 3 1/2 to 4 hours. It is very important to use an accurate meat thermometer to check for doneness. You do not want to over cook this roast.
When the meat reaches an internal temperature of 115 to 125 degrees remove it from the grill. Place it on a platter and cover loosely with foil. The meat will continue cooking and the internal temperature will continue to rise. Let rest for at least 15 minutes, but no more than 30. If you want the roast rare to medium rare, remove from the grill when the temperature is 115 degrees and let it rest for 15 minutes. If you want it more well done, remove from the grill at 125 degrees and let it rest for 30 minutes.