Grilled Prime Rib

Step 1. Season the Meat and Refrigerate

For best results, season the roast the night before. Tie butcher’s twine around the roast in between each bone. Place the roast on a baking sheet and generously season on all sides with salt and pepper. Cover with plastic wrap and refrigerate for 12 to 24 hours.

Step 2. Let Stand at Room Temperature

Brush the roast with 1 Tbs. of the olive oil. Let stand at room temperature for 1 hour. In a bowl, stir together the onions and the remaining 1 Tbs. olive oil, and season with salt and pepper.

Step 3. Preheat the Grill

Prepare a hot fire in a grill. Place a steel grill roaster in the center of the grill, cover the grill and preheat for 5 minutes.

Step 4. Sear the Meat

Place the roast, fat side down, in the pan and sear until browned, 2 to 3 minutes. Turn the roast over, bone side down. Turn off the center burners and reduce the outside burners to medium-low, adjusting them as needed to maintain the internal grill temperature at 350°F.

Step 5. Cover and Cook

Cover the grill and cook the roast for 45 minutes. Place the onions along the sides of the pan and lay the thyme sprigs on top. Re-cover the grill and continue cooking until an instant-read thermometer inserted into the center of the roast, away from the bone, registers 120°F for medium-rare, 30 to 60 minutes more, or until done to your liking.

Step 6. Let Rest then Serve

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the roast and serve the onions alongside. Serves 4 or 5.

Serving tip:Horseradish cream sauce is delicious with prime rib. To make, combine one part prepared horseradish with two to three parts sour cream, then season to taste with salt, pepper and fresh lemon juice.

Williams-Sonoma Kitchen.