Method

Heat barbecue grill (or oven) to 350°F for grilling over direct heat.

In a medium orating pan, place rib roast, fat-side up.  Brush all surfaces with 3 tablespoons of live oil and then rub all over with salt, dried rosemary, savory, and pepper.  Put roast into the barbecue and close lid.

In a small bowl, mix the lemon juice and zest, breadcrumbs, parsley, remaining 1 tablespoon olive oil, and garlic.  Set aside.

After the prime rib has orated 1 1/2 hours, remove it from the barbecue and roasting pan.  Generously brush the mustard over the entire roast, then gently press the breadcrumb mixture onto the mustard-coated roast.

Place the roast back in the pan and the barbecue.  Cook for 1 hour longer or until the coating is golden and a meat thermometer inserted into the center of roast, not touching a bone, registers 135°F.

Remove the pan from the grill, place the meat on a heated platter, cover with aluminum foil, and let it rest for 10 minutes to let the juices redistribute throughout the roast.  The internal temperature of meat will rise to 145°F (medium-rare) upon standing.

Use the remaining drippings in the pan to make Yorkshire pudding or gravy, or brush the fat on a pan of roasted potatoes 10 minutes before taking them out of the oven.

Garnish roast with rosemary sprigs and slice at the table.  For a perfect dinner, accompany the roast prime rib with Yorkshire pudding.

Reprinted with Permission from ©Rick Browne, Grilling for All Seasons, by Rick Browne, published by Sellers Publishing

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