This delicious show-stopper of a meal uses a dry brine to maximize flavor.
Course: Entree, Main Course
14 lbbone-in prime rib roast
3tbspcoarse sea salt
2sprigsrosemary, leaves pulled from stems and coarsely chopped
1tspground black pepper
1tspchipotle chili pepper
Rinse your roast under cold water. Pat dry with paper towels and place roast on wire cooling rack. Salt all sides of the roast with coarse sea salt and place in the refrigerator for 3 days.
Preheat your grill to 225–235 degrees.
While the grill is preheating, prepare your prime rib by applying a light coat of olive oil over the entire roast.
In a mixing bowl, whisk together all ingredients for the beef rub. Apply liberally over the entire roast. On top of the beef rub, sprinkle chopped fresh rosemary. Allow roast to sit on the counter and come up towards room temperature while your grill preheats.
Insert a reliable meat thermometer in the roast, place roast on grill over indirect heat, as far from the heat source as possible. Be sure to place the roast with the bones facing the heat source.
When the internal temperature reaches 122 degrees (about 2 hours), remove the roast from the grill and set aside. Increase the direct heat zone of your grill to extra-high.
Place the roast directly over high heat for a total of 5 minutes, turning often so that all sides get a nice crust built up.
Remove roast from heat, place on a cutting board, and tent with foil. Allow resting for 10–15 minutes before slicing.
Using a sharp knife, slice roast in 1/2 inch slices and serve with roasted garlic mashed potatoes and creamed spinach.
How to Grill a Prime Rib Roast https://www.grillseeker.com/grilled-prime-rib-roast-recipe/