Garlic and Herb-Crusted Smoked Prime Rib of Beef

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Active Time:  10 Minutes Total Time:  3 Hours 50 Minutes Yield:  Makes 36 servings   This prized melt-in-your-mouth beef cut gets extra smoky flavor from smoldering hickory and grilled fresh herbs. RECIPE INGREDIENTS 1  7-rib beef rib roast (16 to 18 pounds), trimmed of fat 1/2 cup chopped garlic 1/4 cup olive oil 1/4 cup chopped fresh basil 1/4 cup chopped fresh oregano 1/4 cup chopped fresh parsley 1/4 cup chopped fresh rosemary 1 tablespoon freshly ground black pepper 1 tablespoon seasoned salt Cheesecloth for wrapping roast Hickory wood chunks, soaked in water for 1 to 2 hours

DIRECTIONS Rub garlic all over roast, pressing it into the meat. In a small bowl, combine oil, basil, oregano, parsley, rosemary, and pepper to form a paste; spread paste all over roast. Sprinkle roast with seasoned salt. Wrap the entire prime rib with one layer of cheesecloth to keep the herbs close to the meat. Place soaked wood chunks directly onto the coals, if using a charcoal grill, or in a smoker box, if using a gas grill. (If you do not have a smoker box, wrap chunks loosely in a heavy-duty foil packet. Poke holes in the foil so the smoke can escape and place packet directly on the Flavorizer Bars of your Weber Gas Barbecue.) When chunks start smoking, place roast in center of cooking grate. Grill roast for 3-1/2 to 4 hours or until internal temperature reaches 135 degrees F. Remove from grill and let prime rib rest 10 to 15 minutes; meat will continue to cook while resting, increasing an additional 10 degrees to reach medium rare (145 degrees F). Carefully remove cheesecloth before carving. WINE AND BEER RECOMMENDATION: A rich, full-bodied red to crown the king of red meats: a well-aged Barbaresco from Italy’s Piedmont region. A pale ale will be herbaceous enough to match the herb crust and dry enough to let the rich, smoky beef flavor come through.