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1
Rinse the rib roast with cool water and pat it dry with paper towels.
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2
Place on a wire rack set on a baking sheet, cover with dry paper towels, and refrigerate until the surface of the meat is dry to the touch.
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3
(You can age the meat for several days by tightly covering it with a clean, dry kitchen towel and refrigerating it on a wire rack set on a baking sheet.)
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4
Remove the roast from the refrigerator, unwrap it, and rub it all over with the oil, then the salt and pepper.
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5
Let it sit for 1 hour at room temperature.
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6
Twenty minutes before the roast has come to room temperature, prepare the grill.
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7
If youre using a charcoal grill, light enough charcoal to fill a standard chimney starter, about 5 quarts.
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8
After about 10 minutes, when the charcoal is red hot, carefully transfer it to one side of the grills charcoal grate.
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9
Set a drip pan next to the hot charcoal.
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10
Set the cooking grate over both the charcoal and the drip pan.
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11
Place the roast bone-side down on the cooking grate and over the drip pan (not over the flaming charcoal) and cover the grill.
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12
Rotate and flip the meat every 30 minutes so that every side of the roast is exposed to the hot side of the grill.
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13
Continue flipping until a thermometer inserted into the center of the roast (but not touching any bones) reads 125 degrees F for medium rare, about 2 hours.
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14
(Depending on the charcoal you use, you may need to add more halfway through the cooking time.)
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15
Transfer the roast to a cutting board, tent it with foil, and let it rest for 10 minutes.
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16
Separate the ribs by cutting through the meat in between them.
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17
Slice the meat off the bones and serve with horseradish-cream sauce.
