Grilled Prime Rib

I love the BBQ season!  I usually extend it as long as I can cooking well into the winter.  It is the light that finally stops me as I have a hard time seeing properly once it is too dark…maybe some new deck lights …hmmmmm.  This is so simple and simply delicious!  This is from Food and Drink Summer 2015.

1.75 to 2.25 kg Prime rib or sirloin tip beef roast
1 tbsp olive oil
1 tbsp peppercorns, coarsely cracked
2 tsp kosher salt

Pat beef dry with paper towels.  Rub roast with oil, cracked pepper and salt.  Bring to room temperature.  This will take 1 hour if fresh from the store, 2hours from the fridge.

Preheat BBQ to medium high.  Reduce heat on one side to low.

Using medium high side of grill, brown meat all over, about 5 to 10 minutes per side.  Place roast on low temperature side of grill.

Reduce temperature of medium high side of grill to medium adjusting heat so that barbecue maintains 350F.

Barbecue beef until an instant read thermometer inserted into thickest part of meat reads 128F (54C) for medium rare.  This will take anywhere from 40 to 70 more minutes depending on the thickness of the roast and if it has bones.  Check roast occasionally, keeping in mind that the internal temperature may rise while its resting.

When done, remove roast to a carving board.  Loosely cover with foil.  Let rest for 15 to 25 minutes.