This rib roast has a great garlicky flavor. I loved cooking it in a cast iron skillet over charcoal. Not only did the meat take on the great charcoal flavor, I was able to make a crazy good gravy out of the drippings.
Fire up your charcoal grill. You'll want it to be between 400-450 F to start out with.
Take a long thin sharp knife and cut holes into the roast ever inch or so. Shove the garlic slivers down into the holes.
Rub the softened butter all over the roast.
Combine the salt, garlic and onion powders and pepper. Rub the mixture over all sides of the roast.
Transfer the roast to a cast iron skillet.
Add 1 cup of beef broth or enough to be 1" deep in the skillet.
Place skillet on the grill. Cover and grill for 15 minutes.
Reduce the grill to cook at 325 F (just partially close the air vents) and cook until the roast reaches 130 F internally. You will want to check it every 20-30 minutes to see if more beef broth needs to be added.
Remove the roast and cover it in foil and let it rest for 30 minutes. Meanwhile, make the gravy with the drippings in the pan.
Serve roast sliced topped with gravy.
For the gravy
Add the butter to the skillet and melt.
Add 1 1/2 cups of broth. Bring to a boil.
Dissolve the flour in a cup with 1 tablespoon of water. Whisk into the gravy mixture.
Continue stirring until gravy is desired thickness. If it's too thick add more broth.
Notes
You'll need a cast iron skillet that is large enough to hold the rib roast. Throughout the cooking process make sure that you NEVER grab the skillet with your bare hands.