Prime Rib

• 1 6-8 pound Boneless Prime Rib

• Beef bouillon crystals

• 1 onion, quartered, then cut again

• 2 cups Cabernet Sauvignon

• 8-10 cloves garlic

Brown prime rib in hot Dutch on all sides.  Add remaining ingredients.  Use 25 coals on both top and bottom for 25 minutes.  Remove 1/2 of the coals from both top and bottom and cook 1 hour or until instant read thermometer reaches 120 degrees.

To change from Beef Prime Rib to Prime Rib of Pork:

 Use chicken bouillon instead of beef, and use Chardonay instead of Cabernet.

Recipe submitted by:  Cathy Reitz