Name: Grill-Roasted Whole Prime Rib for Gas Grill
Total time: 10 h 5 min
Ingredients: 1 whole beef standing rib roast , meat removed from bones, bones reserved, exterior fat trimmed to 1/8 inch (see note above); 1 tablespoon vegetable oil; Ground black pepper; 1/4 cup kosher salt; Kitchen twine for tying roast, cut into 2 1/2-foot lengths, as needed; 2 cups wood chips (3-inch); 1 small disposable aluminum pan

Grill-Roasted Whole Prime Rib for Gas Grill

By America's Test Kitchen

Published on August 22, 2007

Time

4¾ to 6¼ hours, plus 3 hours salting, 30 minutes soaking, and 20 minutes resting

Yield

Serves 16 to 20

Ingredients

1 whole beef standing rib roast, meat removed from bones, bones reserved, exterior fat trimmed to ⅛ inch (see note above)1 tablespoon vegetable oil Ground black pepper ¼ cup kosher salt Kitchen twine for tying roast, cut into 2 ½-foot lengths, as needed2 cups wood chips (3-inch)1 small disposable aluminum pan

Before You Begin

A whole prime rib roast can weigh as much as 20 pounds and easily serves a crowd. Have your butcher remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as they're used to protect it from overbrowning. Because the whole rib tapers slightly—expect the smaller end to be slightly more cooked than the thicker end. Using two pairs of tongs, if possible, makes it easier to move the roast around. Letting the roast stand at room temperature for 2 hours prior to grilling helps it cook evenly. Serve as is or with Horseradish Cream Sauce

Instructions

Rub roast with oil and season generously with pepper. Spread salt on rimmed baking sheet; press roast into salt to coat evenly on all sides. Tie meat back onto bones exactly from where it was cut, passing two lengths of twine between each set of bones and knotting securely. Refrigerate roast, uncovered, for 1 hour, then let stand at room temperature 2 additional hours.

Meanwhile, soak 2 cups wood chips in water for 30 minutes; drain. Place wood chips in small disposable aluminum pan. About 20 minutes before grilling, place pan with wood chips on primary burner (burner that will remain on during cooking); position cooking grate. Ignite grill, turn all burners to high, cover, and heat until very hot, about 15 minutes. Scrape grate clean with grill brush.

Place roast on grate directly on grill and sear on fat-covered sides until well browned, turning as needed, 8 to 10 minutes total. (If flare-ups occur, move the roast to a different section of the grill.) When thoroughly browned, turn off all but the primary burner and transfer roast to cool side of grill, bone side down, with tips of bones pointed away from fire. Cook with lid down; ideally the temperature should be maintained between 225 and 250 degrees. Grill-roast until instant-read thermometer inserted into center of roast reads 125 degrees for medium-rare, 4 to 5 1/2 hours.

Transfer roast to cutting board and let rest 20 minutes, lightly tented with foil. To carve, remove strings and bones and cut into 1/2-inch-thick slices. Serve immediately.