GRILLED STANDING RIB ROAST WITH HERBED BUTTER

Let roast come to room temperature for about 1 hour. Remove excess fat, but leave a good layer on the meat side. Sprinkle generously all over with the salt, pepper, garlic and paprika; rub in. Prepare a grill for indirect high-heat. Place the roast, bone side down, over the hot coals and sear for 2 minutes. Do the same on each of the narrow sides. Turn to sear the meat side for about 3 minutes. Move the roast to the cooler area of the grill, starting with the bone down. Brush the meat side with some of the wine. Cover the grill. Turn and baste about every 15 minutes. After 1 hour, check with a meat thermometer inserted in center, being careful not to touch a bone. Continue to grill until the thermometer registers 135° for rare, a total of approximately 1-1/2 hours from start. (Time will vary greatly depending on the grill, which is why it is important to use a thermometer.) Let roast rest 5 to 10 minutes. To carve, first remove the bones. Then slice the meat into desired thickness. Place on individual serving plates and top each with about 1 teaspoon of the herbed butter. The meat from the bones can be served with the meal or saved for a treat later.