Grilled Prime Rib.  

Just big enough for two.  

Served with 

 Parisienne Potatoes, green beans 

and

roasted butternut squash.

The roast was presalted on Monday and covered in plastic wrap.   The wrap came off on Tuesday and the meat was left to air dry in the fridge.   Brought to room temperature. Rubbed with fresh garlic and lots of coarsely ground black pepper and on to a hot grill.  Removed from the  grill when the temperature reached 116°F.  Loosely covered with foil and left to rest for 15 minutes.