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Categories:Viewed: 64 - Published at: 9 years ago
Ingredients
- One 5- to 6-pound bone-in standing prime rib roast, trimmed of excess fat
- 6 large garlic cloves, peeled
- 1/4 cup lightly packed fresh rosemary leaves
- 1/4 cup lightly packed fresh basil leaves
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 3 tablespoons Dijon mustard
- 3 tablespoons extra-virgin olive oil
Method
- Allow the roast to stand at room temperature for 30 to 45 minutes.
- Put the garlic, rosemary, basil, salt, and pepper in a food processor and pulse to finely mince.
- Add the mustard and olive oil and process to form a paste.
- Smear the paste all over the top and sides of the roast.
- Oil the grill racks.
- Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- When the grill is hot, cut off the center or back burner and adjust the heat to medium.
- Put the roast on the grill, bone side down, close the lid, and cook to your desired doneness, 1 1/2 to 2 hours for medium-rare (the meat will register 135F to 140F on an instant-read thermometer).
- Transfer the roast to a cutting board and remove the bones.
- Loosely cover the roast with foil and let rest for 20 to 30 minutes.
- The internal temperature will rise 5F to 10F.
- Carve the meat into slices and serve.
