Name: Grill-Roasted Prime Rib For Gas Grill
Total time: 7 h 5 min
Ingredients: 1 first-cut (3- or 4-rib) 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 four or six 2 1/2-foot lengths, (depending on number of bones); 2 cups wood chips (3-inch); 1 small disposable aluminum pan

Grill-Roasted Prime Rib For Gas Grill

By America's Test Kitchen

Published on August 22, 2007

Time

2¾ to 3¼ hours, plus 3 hours salting, 30 minutes soaking, and 20 minutes resting

Yield

Serves 6 to 8

Ingredients

1 first-cut (3- or 4-rib) 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 four or six 2 ½-foot lengths, (depending on number of bones)2 cups wood chips (3-inch)1 small disposable aluminum pan

Before You Begin

Your butcher can remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as you need them to protect it from overbrowning. If the only roast you can find is boneless, fashion a protective "bone" from aluminum foil (see instructions below). Letting the roast stand at room temperature for 2 hours prior to grilling helps it cook evenly. Serve the roast as is or with Horseradish Cream Sauce (see related recipe). For instructions on cooking a whole prime rib, also 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.

Soak 2 cups wood chips in water for 30 minutes; drain. Place wood chips in small disposable aluminum pan; set aside. About 20 minutes before grilling, ignite grill, turn all burners to high, cover, and heat until very hot, about 15 minutes. Scrape grate clean with grill brush.

Turn off all but the primary burner (burner that will remain on during cooking). Place roast on grate over primary burner 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. Place pan with soaked wood chips over primary burner. Cover grill, positioning top vent over roast to draw smoke through grill. Grill-roast between 225 and 250 degrees (do not remove lid for at least 1 1/2 hours) until instant-read thermometer inserted into center of roast reads 125 degrees for medium-rare, 2 to 2 1/2 hours.

Transfer roast to cutting board and let rest 20 minutes, lightly tented with foil. Remove strings and bones, cut into 1/2-inch-thick slices, and serve.