Grilled Prime Rib
Grilled prime rib is a four-bone standing rib roast cooked over fire, with a seasoned crust and a pink, juicy center. The method is simple: oil, season, turn often, and pull the roast by thermometer rather than by the clock. The source gives target temperatures for medium rare, medium and well done, so you can cook to your guests' tastes. A short rest under foil keeps the juices in the meat when you carve.
Instructions
Brush the whole roast with olive oil so the seasoning has something to cling to. Season every side liberally with the prime rib seasoning.
Set the roast on a grill running at medium heat. Turn it often so the outside browns evenly and no one side scorches.
Check the internal temperature with a meat thermometer. Take the roast off at 135°F for medium rare, 145°F for medium, or 160°F for well done.
Cover the roast loosely with aluminum foil and let it rest for 10 minutes. Carve and serve after the rest.
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