1/2 cup (23 g) chopped mixed fresh herbs (parsley, chives, thyme, etc.)

2 cloves garlic, finely chopped

2 tbsp sea salt or coarse salt

1 tbsp mixed peppercorns, crushed

1 bone-in beef prime rib roast, about 2 1/2 to 3 lb (1.3 to 1.5 kg)

In a bowl, combine the herbs, garlic, salt and crushed peppercorns. Set aside.

Preheat one side of the grill, setting the burner to high. Oil the unheated side of the grate.

Place the beef on a plate and sprinkle with the herb mixture. Reserve 2 tbsp for garnish. Let rest for 10 minutes.

Place the beef on the unheated section of the grill. Close the lid. Cook for about 1 hour for rare meat, or until a meat thermometer reads 135°F (57°C). Remove from the grill, tent with aluminum foil and let rest for 10 to 15 minutes.

Remove the bone and slice.

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