Serves: 12
Preparation Time: 0:05
Per Serving:
683 Calories; 57g Fat (76.6% calories from
fat); 38g Protein; 1.0g Carbohydrate; 159mg Cholesterol;
183mg Sodium
Recipe By:
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6 lb. prime rib of beef, rolled and tied
3 cloves garlic, slivered
4 tablespoons dijon mustard
2 tablespoons fresh thyme, chopped
1 tablespoon freshly ground black pepper
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Insert garlic slivers into the roast. Combine the dijon mustard, thyme, and pepper and spread mixture over the roast. Set aside. Remove the cooking grids and place a drip pan toward one side of the barbecue (leaving space to cook the vegetables on the other side). Fill drip pan to 3/4 full with a mixture of water and red wine. Replace cooking grids and preheat barbecue on HIGH for 10 minutes.
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Brush the cooking grids lightly with olive oil, and position the prepared roast over the drip pan.
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Reduce heat to MEDIUM, and cook for 1 3/4 hours or until the internal temperature reaches 65 degrees C (145 degrees F) using the meat thermometer. This will produce medium rare results.
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Remove from barbecue and let stand, covered, for 20 minutes before carving.
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