Serves: 12
Total Calories: 8

FOR THE BEEF:
1 roast beef, prime rib (7 ribs 16 to 18 pounds), tied at 2-inch intervals
6 cloves garlic, each clove cut lengthwise into 4 pieces
4 to 6 sprigs rosemary, fresh or 1 tablespoon dried
FOR THE RUB:
2 tablespoons peppercorns, black
2 tablespoons rosemary, dried
2 tablespoons salt, coarse (kosher or sea)
2 tablespoons paprika, sweet

1. Set the grill up for indirect cooking and place a large drip pan in the center. Preheat to medium.

2. Using the tip of a slender paring knife, make a series of 1/2-inch-deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom. The holes should be about 2 inches apart. Insert slivers of garlic in half the holes. Strip the leaves off one or two of the rosemary sprigs and insert them in the remaining holes (or insert the dried rosemary). Slide the remaining sprigs under the string used to tie up the roast.

3. Make the rub. Grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender. Add the salt and paprika and grind to mix. Rub this mixture all over the roast, especially over the sheath of fat on top.

4. When ready to cook, oil the grill grate. Place the roast, fat side up, on the hot grate over the drip pan and cover the grill.

5. Grill the roast until cooked to taste, 3 1/2 to 4 hours for medium-rare for a roast this size, figuring on 12 to 14 minutes per pound. (If using a charcoal grill, you’ll need to add 10 to 12 fresh coals per side every hour. If using a gas grill, keep the cover closed at all times.) Use an instant-read thermometer to determine doneness you’ll want to cook the roast to 145°F for medium-rare, 160°F for medium. Transfer the roast to a platter or carving board and cover loosely with aluminum foil. Let the roast rest for 10 to 15 minutes before carving and serving. The easiest way to carve the roast is to cut it into rib sections with a long, slender knife, then into thin slices to serve.

Serves 12 to 16

Nutritional Facts:

Serves: 12
Total Calories: 8
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
A Simple Matambre
Argentinian Veal and Chicken Kebabs
Aromatic Lemongrass Marinade
Bangali Shish Kebabs
Bani Marine Street Beef Kebabs
Brazilian Stuffed Rib Roast
Dinosaur Ribs
Fiery Stick Meat / Suyas
Florentine-Style Steak / Bistecca alla Fiorentina
Grilled Beef Oaxaca-Style
Grilled Beef With Peanut Flour / Kyinkyinga
Grilled Oxtails / Kare Kare
Grilled Prime Ribs of Beef With Garlic and Rosemary
Korean Grilled Short Ribs / Kalbi Kui
Korean Sesame-Grilled Beef / Bool Kogi
Lemongrass Beef With Peanuts
Lettuce Bundles With Grilled Beef
Madeira Beef and Bay Leaf Kebabs / Espetada
Montevidean Stuffed Beef Roll / Matambre
Montevidean-Style Sweetbreads / Mollejas Asadas
Nicaraguan-Style Steak / Churrasco
Peruvian Beef Kebabs / Anticuchos
Quick Persian Beef Kebabs
Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise
Russian Beef Kebabs / Shashlik
Saigon Market Beef Sticks
Steak From Hell
Steak in Garlic-Lime Marinade / Palomilla
Stet's Steak
Texas-Style Barbecued Brisket