Published September 1, 2012. From Cook's Illustrated.
We wanted a great crust from our prime rib recipe, without the mess and without setting off the smoke detectors, so we moved the proceedings outside. First, we seared the fat-covered side (to minimize flare-ups, we had the butcher trim the fat layer down to a thin 1/8 inch), then we moved the roast to the cooler side of the grill. To get crispiness from our prime rib recipe, we applied a dry salt rub to the roast three hours before grilling. This drew out moisture from just below the surface, allowing for faster evaporation once we began searing.
Your butcher can remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as you need them to protect it from overbrowning. If the only roast you can find is boneless, fashion a protective "bone" from aluminum foil (see instructions below). Letting the roast stand at room temperature for 2 hours prior to grilling helps it cook evenly. Serve the roast as is or with Horseradish Cream Sauce (see related recipe). For instructions on cooking a whole prime rib, also see related recipe.
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