Grilled Four-Bone Prime Rib Roast
- 1 La Cense Four-Bone Prime Rib Roast
- 1 tablespoon coarse ground pepper
- 1 tablespoon kosher salt
- 8 cloves garlic
- 2 tablespoons olive oil
In a small sauté pan, cook the garlic cloves in the oil until just tender, then remove and cool. With a small paring knife, cut small pockets into the roast about one inch deep. Space the pockets evenly so there are two per each rib section. Insert the cooked garlic cloves into the pockets. Season the outside of the rib roast liberally with salt and pepper. Allow the roast to sit at room temperature while you prepare the grill for indirect cooking. When your grill has preheated, place the rib roast on the grate (with heat on either side, not underneath). Insert a remote thermometer probe into the thickest part of the roast, away from any bone or fat. Close the grill lid. Cook your grilled rib roast until the internal temperature reaches a point 5-10 degrees below the done temperature you're shooting for. A rib roast is best rare or medium rare (130° or 140° F, respectively). Depending on your grill temperature, it will take a little less than 30 minutes per rib cooking time - a 4 rib roast will take just under 2 hours. Our beef is 100% grass-fed, so it cooks faster than conventional grain-fed meat. After your grilled rib roast is done, remove it from the grill and place on the counter. Cover it loosely with a piece of foil and let it rest for 30 minutes prior to serving.