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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set up grill for indirect grilling and place a large drip pan in the center; preheat to medium. | 2. Using the tip of a slender paring knife, make a series of ½ inch deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom. | 3. The holes should be at least 2 inches apart. | 4. Insert slivers of garlic in half the holes; strip the leaves off 1 or 2 of the rosemary sprigs and insert them in the remaining holes. | 5. Slide the remaining rosemary sprigs under the string used to tie up the roast. | 6. Make the rub: grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender. | 7. Add the salt and paprika and grind to mix; rub this mixture all over the roast, especially over the sheath of fat on top. | 8. When ready to cook, oil the grill grate; place the roast, fat side up, on the hot grate over the grill pan and cover the grill. | 9. Grill the roast until cooked to taste, 3 ½ to 4 hours for medium-rare for a roast this size (figure 12 to 14 minutes per pound); if using a gas grill, keep the cover closed at all times. | 10. Use an instant read thermometer to test doneness—you will want to cook the roast to 145° for medium-rare, 160° for medium. | 11. Transfer roast to a platter or carving board and cover loosely with foil. | 12. Let roast rest for 10-15 minutes before carving; easiest way to carve is to cut it into rib. | 13. sections with a long, slender knife, then into thin slices to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prime rib roast	1			403.4676	0.0	89.7602	2.2667
garlic clove	6		cut	403.4676	0.0	89.7602	2.2667
rosemary	4 -6	sprigs		4.454	0.7038	0.1125	0.1992
black peppercorn	2	tablespoons		403.4676	0.0	89.7602	2.2667
rosemary	2	tablespoons	dried	4.454	0.7038	0.1125	0.1992
salt	2	tablespoons	coarse	-	-	-	-
paprika	2	tablespoons	sweet	38.352	7.3426	1.923	1.7530000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.