This is a great meal for having friends over, or for a nice holiday meal.  And who doesn’t like prime rib? 

Ingredients

• 3 bone Rib Roast (approx 7 lbs) – This should give you about 5-6 steaks.
• 1 tablespoon sea salt
• 1 tablespoon fresh ground pepper
• 1 tablespoon paprika
• Real horseradish

Mix the spices in a bowl for the rub.  Liberally rub the spices into the meat.  Place a drip pan between the burners and the grates.You can put this on your rotisserie, but I no longer use the rotisserie since I think the rod helps to cook it from the center.  Prepare for indirect grilling between 310-325 degrees (I usually cook around 310 degrees since that is what my grill will hold with 2 burners on and the other 2 off.   Many recipes will tell you to cook for 12-15 minutes per pound which is a good guide for different size of roasts.Place the roast, fat side up, directly on the grill and cook for about 1.5 to 2.5 hours.  Once it is about 125 degrees in the center, take it off and let it sit for 15 minutes before cutting (cover with foil).  This should give you a good medium-rare.  The end pieces will likely get done medium for those folks that don’t want it too rare.  This 7 lb roast took about 2 hrs 15 min at just above 300 degrees.While you wait for the roast to rest for 15 min, this is a great time to cook any veggies and sides.  After 15 min, remove the ribs and whoever is hanging out around this slab of meat gets a rib.  Serve the rest of your guests and get that real horseradish on the plate for a hot zinger to the nose. 
Notes

The butcher will cut the bone off and tie back on with butcher string.  This is usually how I buy the roast, but you can easily cut the bone off using and electric knife after cooking.  But, always cook it with the bone on for best flavor.

-GrillDude