We have prime rib at the holidays most years. This year was no different; we got ours at A to Z Butcher in Stafford. Here is why I use a local butcher instead of a local mega-mart: a request to debone the roast and tie the bones back on. That said, I tried a new cooking process. I fired up the Webber grill hot and cooked the roast at about 450 with a lot of wood chip smoke and then finished the roast in the oven for about 90 minutes until medium rare. The seasoning is listed below. I hope you like it.

6 pound rib roast (pound per person) – go bone-in roast
1/4 cup vegetable oil
3 tablespoons Montreal steak seasoning
4 carrots
4 parsnips
1 quart beef stock
1 large sturdy foil pan

Soak 3 cups of wood chips in 2 quarts of water.

Let roast come to room temperature about 35-45 minutes.

Coat roast with oil and Montreal seasoning.

Set up Webber with a foil pan in the middle of the bottom and 25 coals on both long sides of pan. Let coals get red hot. Add two handfuls of wood chips.

Add parsnips and carrots to a sturdy aluminum pan. Add stock to pan.

Place roast in sturdy aluminum pan and place over drip pan on Webber.

Cover and cook for 1 hour.

Remove roast and pan and place in a 325 degree oven.

Cook until roast is 125 degrees internally. The temp will rise to 130.

Cover with foil and let rest for 45 minutes.

Carve and serve.