grilled prime rib with bone marrow butter

Ingredients

• 4 -5 pound prime rib
• 3 tablespoon yellow mustard
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon granulated garlic
• 8 beef marrow bones , canoe cut & clean
• Olive oil
• Kosher salt & ground pepper
• 2 sticks softened butter
• 4 large cloves garlic, minced
• 1 tablespoon fresh chopped rosemary
• 1 bunch thyme
• 1 pair chopsticks
• Let the roast come to room temperature, prob somewhere around a couple hours
• Preheat the grill to medium high
• Brush cut side of bones lightly with olive oil, and season with salt & pepper
• Change grill to 2-zone cooking, and put bones on the indirect side - cut side up and close lid
• Cook until beginning to sizzle on top and the marrow is nice and soft, about 20 minutes – remove
• While they cook, brush prime rib with mustard, and season with salt, pepper & garlic powder
• When you remove the bones, put the roast in their place, and close lid
• The plan is to cook until the internal temperature of the prime rib hits 125 degrees, so plan for approximately 2 1/2 to 3 hours – rotating the roast every 30 minutes a 1/4 turn
• When the bones are cool enough to handle, scoop out the marrow into a bowl and add the butter, salt, garlic, and rosemary
• Push the stick into the middle of the thyme bunch as a handle, and tie with string to secure
• Melt marrow/butter mixture and brush over roast in about the last hour of cooking a couple times
• When the roast is done, remove from the grill and let rest about 15 minutes
• Slice, plate and brush each slice with more of the butter and serve