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

Ingredients:

• 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

Steps:

• 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.
• Brush the cooking grids lightly with olive oil, and position the prepared roast over the drip pan.
• 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.
• Remove from barbecue and let stand, covered, for 20 minutes before carving.