BBQ Recipes: Grill Roasted Prime Rib

With Christmas fast approaching, I haven't had much time to cook recently. Today's in the high 50's here in Brooklyn, and my grills are crying out for attention. But I've got to buy and decorate a tree, start my shopping, attend a party.....

So here's a recipe that came into my e-mail that other day. This is set to us from our friends at Weber.

Grill-Roasted Prime Rib Au Jus

• 1 bone-in prime rib roast (with 4 bones), about 8 pounds
• 3 large garlic cloves
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 large handfuls oak wood chips, soaked in water for at least 30 minutes

1. Lay the roast on its side and very carefully slice across the top of the rib bones along the length of the roast. Cut the bones all the way off (this makes carving easier).

2. Trim any excess surface fat to a thickness of ¼ inch. Thinly slice the garlic cloves. Use a sharp knife to make little slits in the fat and slip in the garlic slices. Slip in garlic slices wherever you can but don’t use a knife to cut slits in the meat, as that would let precious juices escape during cooking. Season evenly with the salt and pepper. Tie the bones back onto the roast with kitchen twine. Let the roast sit at room temperature for 1 to 1½ hours before grilling.

3. Fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until they are lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Place a large, disposable drip pan on the empty side of the charcoal grate and fill it about halfway with warm water. Put the cooking grate in place, close the lid, and let the charcoal burn down to medium heat. Leave all the vents open.

4. Brush the cooking grate clean. Sear the roast over direct medium heat, with the lid closed as much as possible, until golden brown on all sides except the cut ends, 8 to 10 minutes, turning every few minutes. If flare-ups occur, temporarily move the roast over indirect heat until the flames die down.

5. When the roast is well browned, move it to indirect heat, with the bone side facing down. Drain the oak chips and drop them right onto the charcoal so they smoke. Close the lid and cook the roast over indirect low heat to your desired doneness, 2 1/2 to 3 hours for medium rare (125°F), rotating the roast once or twice for even cooking. Replenish the charcoal as needed to maintain indirect low heat, adding 8 to 10 unlit charcoal briquettes to the lit charcoal every 30 to 45 minutes. The roast should finish cooking at a much lower temperature than where it started. Begin checking the internal temperature of the roast after 2 hours.

6. Remove the roast from the grill, wrap in aluminum foil, and let rest for 20 to 30 minutes. During resting, the roast’s internal temperature will continue to rise 5°F to 10°F and the juices will redistribute themselves evenly throughout.

7. Unwrap the roast, being careful to capture the meat juices in the bottom of the foil. Pour the juices into a small bowl. Untie the roast and remove the bones. Cut the meat crosswise into slices. Arrange on a platter or individuals plates. Spoon the juices over the meat.

Makes 6 to 8 servings