What You’ll Need

1 5-pound (2.3 kg) standing prime rib roast

Seasoning Rub:  We love Everglades Lite

3 cloves garlic, minced

2 tablespoons (30 mL) unsalted butter, room temperature soft

1 tablespoons (15 mL) olive oil

3 tablespoons (45 mL) Dijon mustard

2 tablespoons (30 mL) sea salt

1 tablespoon (15 mL) shallot, finely chopped

1 tablespoon (15 mL) fresh rosemary leaves, chopped

1 tablespoon (15 mL) fresh marjoram, chopped

2 teaspoons (10 mL) black pepper, coarse ground


How to Make It

  1. Take out rib roast, trim excess fat, and allow to stand at room temperature 45 minutes before grilling.
    2. Preheat grill. Combine remaining ingredients in small bowl and thoroughly coat prime rib roast with mixture and transfer to grill.
  2. Cook over indirect medium heat for 2 to 3 hours. Rotate roast occasionally for even cooking.
  3. Once the roast is cooked (internal temperature of at least 145 degrees), remove from grill and let stand for 10 minutes before carving.