1 5- to 6-pound National Beef bone-in prime rib roast, trimmed
6 large garlic cloves
1/4 cup fresh rosemary leaves
1/2 cup fresh basil leaves
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons Dijon mustard
3 tablespoons extra-
1. Let roast stand at room temperature for 30 minutes before grilling.
2. Preheat grill.
3. In a food processor, finely mince garlic, rosemary, basil, salt and pepper. Add mustard and olive oil, processing to form a paste. Smear the paste over the top and