This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 to 2 pounds to the roast). For best results, use a dry-aged, prime grade or grass-fed roast.

To further improve the crust, allow it to air-dry, uncovered in the refrigerator on a rack overnight before roasting. Seasoning with salt up to a day in advance will help the seasoning penetrate the meat more deeply. If timing goes off and your roast is ready long before your guests are, the roast can be re-heated by placing in a 200°F oven for 45 minutes before continuing with step 2.

This is the classic side dish for a prime rib. You need to capture at least 1/2 cup of the beef drippings, so make sure you have a way to do that regardless of the cooking method. These roll-like delicacies are the perfect gravy cup for your meal.

The ideal air temperature in your grill is between 300-325 degrees. A charcoal fire made with half charcoal and half hickory chunks (chunks about the same size as the charcoal) is the ultimate heat source. For gas grills, soak plenty of wood chips, burning them in a metal grilling box in the hottest part of your fire to add a nice smoky flavor!

If your roast is wrapped in fat, remove and season under the fat with your favorite blend, replacing fat if desired. A roast tied in fat is self-basting. A roast with no fat wrapped around it will brown more and have a smokier flavor.

Roast using the chart below as a guideline — test with a reliable meat thermometer when your estimated time approaches. Remove at recommended temperature, cover and rest 10 minutes before slicing (the temperature will rise about 10 degrees. Charts are meant as guides only, conditions vary. There is no substitute for your good judgment and a dependable meat thermometer!

• Rib Roast —Rare: 12-15 min. /LB 115degrees-125degrees F.
• Rib Roast—Mid Rare: 14-18 min. /LB 125degrees-135degrees F.
  Rib Roast —Med plus: 16-20 min. /LB 140-145 F.