6

cloves

garlic, minced

2

tbsp.

chopped fresh thyme

1

tsp.

salt

2

tbsp.

coriander seeds

1

tbsp.

peppercorns

1

tbsp.

dill seeds

1

tbsp.

vegetable oil

1

8 lb.

prime rib oven roast

On cutting board and using side of knife, mash together garlic, thyme and salt until smooth paste; place in small dish. In clean coffee grinder or mini chopper coarsely crush coriander seeds, peppercorns and dill seeds; add to dish along with oil and mix well. Spread over roast. Cover and refrigerate for up to 24 hours.

Set foil drip pan under 1 burner of 2-burner barbecue or under center of 3-burner barbecue. Heat remaining burners to medium. Set roast, bone side down, on greased grill over drip pan. Close lid and grill until meat thermometer inserted in center registers 140F for rare, about 2-1/4 hours, or 150F for medium-rare.

Transfer to cutting board. Tent with foil; let stand for 10 minutes. To carve, hold ends of ribs up and slice off ribs, cutting as close to bones as possible. Place meat on board, cut side down; carve across the grain into thin slices. Separate ribs by cutting between bones.

Makes 12 servings.