• 1 prime rib roast, about 8 lbs. each, bone in
• 1 cup Kosher salt
• 1 cup cracked black pepper

Rub prime rib all over with salt and pepper. Using a large kettle grill, light coals over to one side of grill. When coals are hot, place roast on opposite side. Cover grill, leaving vents 3/4 open. Roast about 1-1/2 hours, adding a handful of charcoal every 30 minutes or so, until a meat thermometer registers 126°F for medium rare. Let rest 30 minutes before slicing.

This recipe serves 18 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 18 only.

Per serving: calories 44, fat 2.2g, 47% calories from fat, cholesterol 16mg, protein 5.6g, carbohydrates 0.0g, fiber 0.0g, sugar 0.0g, sodium 114mg, diet points 1.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.8, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Cabernet Sauvignon.