It’s not absolutely necessary to have your butcher french (trim) the end of the dry-aged, bone-in prime rib, but it will prevent you from having to remove the fat that surrounds the tip of the bone (if you don’t it may cause hot coals to flare). Depending on how fast the first round of coals has burned while you’re grilling the appetizer and side, you may need to add another round of hot coals (started in a charcoal chimney or with an electric starter) before preparing this course.
2 2-to-3-lb, frenched, dry-aged, bone-in prime ribs
2 tbsp salt
1 tsp pepper
6 medium red potatoes, washed
1/2 lb green beans, washed
1 red onion, sliced 1/2-inch thick
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil, plus more to taste
Salt and pepper to taste
Generously season the prime ribs with 2 tbsp salt and 1 tsp pepper and let stand overnight, uncovered, in your refrigerator.?Remove the meat from the refrigerator 1 hour before you are ready to grill to bring the meat to room temperature.
In a pot, bring generously salted water to a boil and add the potatoes. Parboil potatoes for 10-15 minutes, or until they can barely be pierced with a knife or skewer (be careful not to overcook). Drain the potatoes and let cool.
Meanwhile, bring another pot of water to a boil and blanch the green beans for about 2 minutes, or until barely tender. Drain and let cool.
Quarter the potatoes and season with olive oil and salt and pepper to taste. Repeat with green beans and uncooked red onions.
Grill the potatoes on all sides until they are crisp on the outside, about 5-10 minutes. Grill the green beans for 1-2 minutes until they are tender, but not mushy.?Grill the red onions until browned, sweet and tender, about 10 minutes.
Combine the grilled vegetables in a large bowl and season them with the balsamic vinegar and 2 tbsp olive oil.?Let sit.
Place the prime ribs on the grill and cover. Cook the prime rib for about 30-40 minutes, making sure to cook it on both sides. Use a meat thermometer to check the internal temperature. Once the meat has reached 115 degrees, remove the meat from the grill, cover with tin foil and let rest for 20-30 minutes.
To serve, cut the rib bones off of the rib meat section and slice the meat against the grain into individual 1/2 inch-thick portions. Serve with the roasted vegetable salad.