Succulent Grilled Prime Rib (Gluten Free)

Ingredients

• 3 or 4 rib roast, preferably Prime or Choice (see note above)
• Kosher or fine sea salt
• Vegetable oil
• Freshly ground black pepper
• Other seasonings if desired such as garlic powder, onion powder, dried rosemary, or porcini powder

Instructions

1. 1

   If the butcher hasn't already done this, cut...: If the butcher hasn't already done this, cut the bones away from the eye of the roast in one piece, then tie them back on with butcher's twine. Make sure they are tied snugly so they don't come apart while you are cooking. I always ask the butcher to do this for me - the bones help insulate the roast from the heat of the grill and act as a natural rack!

2. 2

   Note the weight of the roast. Measure out...: Note the weight of the roast. Measure out 1-1/2 teaspoons of kosher salt per pound. For an 8-lb (3.6kg) roast you would need 12 teaspoons salt. If you want to add other seasonings, feel free to mix them in with the salt; be sure to use dried or powdered versions to get more flavor transfer.

3. 3

   Place the roast in a bowl or a...: Place the roast in a bowl or a roasting pan. Rub the entire outside of the roast with the salt. Don't worry, this is a very large piece of meat and it will not be too salty. Cover the roast with plastic wrap and refrigerate for at least 6 hours minimum, or preferably 24 to 48 hours. The salt will dissolve in the liquids and then be drawn into the center of the roast, more fully seasoning it.

4. 4

   After resting, remove from the refrigerator, discard the...: After resting, remove from the refrigerator, discard the plastic wrap and pat the roast dry with paper towels. Place on a baking sheet and lightly brush all the surfaces with vegetable oil. Generously sprinkle with pepper and additional seasonings and herbs if desired. Leave at room temperature about 45 minutes to warm up a little.

5. 5

   Meanwhile, preheat your grill on high. Scrape the...: Meanwhile, preheat your grill on high. Scrape the grates clean and lightly oil to season them. When the grill is around 500°F (260°C), turn the burners on one half of the grill to low, creating a 2-zone fire. If you are using charcoal, bank most of the coals on one side of the grill.

6. 6

   Using tongs or heatproof gloves, brown the roast...: Using tongs or heatproof gloves, brown the roast on all sides over the hot part of the grill. When it is browned, place a baking sheet (one that is BBQ safe) over the cooler part of the grill and set the roast, bone-side down on the sheet. Lower the heat on the hotter burners to medium. Close the lid on the grill. You want to try to keep the temperature around 300°F (149°C), adjusting the burners or coals as needed. Let the roast cook undisturbed for 45 minutes.

7. 7

   After 45 minutes, spin the sheet so the...: After 45 minutes, spin the sheet so the opposite side of the roast is facing the heat. Close the lid again and cook for another 15 to 20 minutes. Use an instant read thermometer inserted into the center of the roast (not touching a bone) to check the temperature. Here are the final temperatures you are looking for (pull the roast about 5 to 10°F before these temps to allow for carry-over cooking):

8. 8

   Each grill is different, the outside temperature can...: Each grill is different, the outside temperature can affect the cooking time, and everyone's roast will be a different weight, so temperature is the best way to gauge doneness. Bring the roast off the heat earlier than you think you should because it will continue to cook even after you take it off the heat. Start checking the temperature around 1 hour. Many roasts will reach rare (110°F to 120°F or 43°C to 49°C) somewhere around 1-1/2 hours to 1 hour 45 minutes. If your grill is running hot it will take less time, if the grill is on the cooler side, it will take longer. Just use a good instant read thermometer and you'll be great. Also remember that a larger roast (more ribs) will take longer than a smaller one. Also remember that a larger roast (more ribs) will take longer than a smaller one.

9. 9

   When the roast is done, remove from the...: When the roast is done, remove from the heat and let rest, lightly tented with foil, for 20 to 30 minutes. Cut and remove the butcher's twine and set the ribs to the side. Use a very sharp knife and cut the round roast into thick slices. Cut between the ribs and serve them as an extra treat alongside a slice of meat - enjoy!