There are very few people I’d trust with meat this magnificent – okay, maybe just one person…so I was super glad this was Brock’s Father’s Day project (and that we all benefited…for many days…huge roast!). Below are his notes on how this meat heaven can be repeated – enjoy!
1 Rrime Rib Roast (approximately 1 rib for every 2 people, with leftovers!) – ask the butcher to cut the ribs off, reverse them on so that they hug the roast and tie them back on
equal amounts of kosher salt and freshly ground pepper, mixed together
Generously season the roast all over with the salt and pepper mix and dry brine it in the fridge, uncovered, ideally for 3 days.
Place coals on one side only to prepare for indirect cooking (Brock used our PK charcoal grill). Place the roast on the side opposite the coals with the bones facing the heat source side to protect the meat.
Roast, at a temperature of about 275 (adding a wood chunk or 2 to the coals if desired), until the internal temperature reaches 115. At this point, remove the roast from the grill and heat up the charcoal side and sear the rib roast on all sides. The internal temperature should reach 125 after doing this.
Loosely (you want the crust to stay crunchy) cover the roast and allow it to rest for about a half hour before slicing and serving.