Name: Grill-Roasted Whole Prime Rib for Charcoal Grill
Total time: 8 h 50 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 wood chunks (3-inch)

Grill-Roasted Whole Prime Rib for Charcoal Grill

By America's Test Kitchen

Published on August 22, 2007

Time

4 to 4½ hours, plus 3 hours salting, 1 hour 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 wood chunks (3-inch)

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 (see related recipe).

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 two 3-inch wood chunks in water to cover for 1 hour; drain. About 20 minutes before grilling, open top and bottom grill vents. Using chimney starter, ignite 4 quarts charcoal briquettes (about 60 coals) and burn until fully ignited and partially covered in thin, gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill. Place soaked wood chunks on coals. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.

Place roast on grate directly over hot side of grill and sear on fat-covered sides until well browned, turning as needed, 8 to 10 minutes total. (If flare-ups occur, move roast to cooler side of grill until flames die down.) When thoroughly browned, transfer roast to cooler side of grill, bone side down, with tips of bones pointed away from fire. Cover grill, positioning top vent over roast to draw smoke through grill. Grill-roast for 1 1/2 hours.

After 1 hour 15 minutes, ignite additional 4 quarts charcoal briquettes (about 60 coals) and burn until fully ignited and partially covered in thin, gray ash, about 15 minutes. Transfer roast to rimmed baking sheet and remove cooking grate. Empty coals into grill over existing coals and return cooking grate to grill. Return roast to grill with tips of bones pointed toward fire. Continue to grill-roast, until instant-read thermometer inserted into center of roast reads 125 degrees for medium-rare, another 2 1/2 to 3 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.