By now you have to have realized that I am a garlic fanatic. So when I saw this recipe, I HAD to try it. The day I did this turned into one of those comedy of error movies. I was late in starting, and was rushing around trying to get everything I needed to done. And after much success with other things, I had grown cocky. Well here are the ingredients, and this is how it went.

METHOD

1. Preheat the grill to high.
2. Rub the prime rib with the Sweet Spice Rub, pressing it firmly into the meat so that it adheres. As I was only feeding four of us, I used a considerably smaller roast that wasn’t even prime rib, thus cutting the recipe by about half.
   
3. Mix together the roasted garlic, oil, honey, mustard, rosemary, and prepared horseradish; set aside. Lacking dijon mustard, you can certainly use prepared yellow mustard, it will certainly lend an interesting colour to your roast, but still tastes really good.
   
4. Place your plank on the grill and heat for 5 minutes, until it starts to crackle and smoke. Place your seasoned prime rib roast directly on the plank and roast for 15 minutes at 450°F. Reduce the heat until the grill holds a steady 350°F temperature.
   

   Here is where I got cocky. I left the beef to roast while I began to prepare the side dishes. Remember in my article about Plank Grilling, how I said “Smoke good, Fire bad”? Well…IT’S TRUE! My previously used, well soaked plank ignited. Smoke billowed everywhere, and it looked like my back yard was on fire. Keeping safety in mind, I had the hose handy anyway and was able to, with a couple of small spritzes, douse the flames.

5. Spread the roasted garlic mixture evenly over the top of the prime rib.
   

   After my ignited incident, I turned the grill down to continue roasting the beef. When I checked the temperature again, it had dipped to 250°F. I had turned off the middle burner and left the two outside burners running at low. (A great way to have a nice even temperature) Hadn’t I run out of propane for the grill! So there was no gas at all!

   Following a swift tank exchange, we were cooking with gas again. Remember to check your gas levels if you have been cooking for a while. I made that mistake, making a large meal the day before, then baking Banana Bread, roasting the garlic, then the beef.

6. Continue to roast for another 1½ hours, about 20 minutes per pound, for medium doneness. Half way through the cooking process, combine the red wine and melted butter. Using the Cajun Injector, inject the red wine mixture into the roast in several places.
   And here we go again. Didn’t I use the last of the butter on the Twice Baked Potatoes. BUT I had the bacon fat still warm from the toppings. This is the bacon fat that is clear and there are no burned bits. I whisked the butter and bacon fat together and used that to inject the beef.

7. When the prime rib is done, remove the plank from the grill; loosely cover with foil and let it rest for 15 minutes before carving. Slice the prime rib thickly or thinly as your taste prefers, and serve with additional prepared horseradish on the side, and a good glass of wine.

What else happened.
Oh yes. Another reason I ran out of gas, I was also baking Banana Bread earlier that day. And one of the potatoes exploded when I was roasting them as well for the Twice Baked Potatoes. Like I said, that day was one of those comedy of error movies. In the end though, through fire and smoke, and lack of gas, I pulled together a fantastic meal, and a perfectly prepared roast. This just goes to show you, things can go wrong, but, with a little creativity, you can make those near disasters into a magical meal. And you may stumble upon a new recipe in the process.

Happy Grilling!