Roast Prime Ribs of Beef with Salt Crust

Heat coals banked around heavy-gauge drip pan, or heat gas or electric grill with drip pan to high.

Combine 4 cups flour, the salt, Worcestershire and pepper in large bowl; add onion. Stir in enough water until dough almost cleans side of bowl. Knead dough until stiff but pliable; let rest covered 15 minutes.

Sprinkle meat with 1/4 cup flour. Roll salt dough on lightly floured surface into 20 x 15-inch rectangle. Press dough over back and sides of meat. Place meat rib side down on rack over drip pan; cover grill. Roast until instant-registering meat thermometer inserted in center back of roast away from bone registers 125F, about 12 minutes per pound. Remove from grill; let stand covered loosely with foil 30 to 40 minutes. Remove and discard salt crust.