Grilled Standing Rib Roast

Directions

1. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable cooking spray. The coals should be moderately hot to hot.Using a sharp knife, make small slits down the meaty side of the roast. Insert the garlic in the slits. Sprinkle with salt and pepper.Sear the meat over intense heat on the bone side and the narrow sides for 1 or 2 minutes per side. Sear the meaty side for about 3 minutes. Turn the roast with tongs, if possible, to avoid piercing the meat so that none of the juices escape.Transfer the roast, bone side down, to the cooler part of the grill. Cover and grill for 1 hour and 20 minutes to 1 hour and 30 minutes for rare, or longer for more well done meat. After 1 hour, insert an instant-read thermometer in the thickest part of the meat (not too close to the bone). When the thermometer registers 130-F (for rare meat) to 140-F (for medium meat), remove the roast from the grill and let rest for 5 to 10 minutes before carving. Do not overcook. Serve with horseradish cream sauce.