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Grilled Whole Filet of Beef

1 (8 pound) rib roast
2 onions
2 bay leaves
12 peppercorns
2 cups red wine
1/2 cup olive oil
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Place rib roast in a large, wide baking dish. Slice onions and lightly crush bay leaves and peppercorns. Place around the roast, then add red wine, 1/2 cup olive oil, and chopped parsley. Cover and marinate overnight in the refrigerator, turning several times.
2. Prepare the grill. Remove the beef from the marinade and rub it with 2 tablespoons olive oil. Sprinkle with salt and pepper. Cook over hot coals for about 35 minutes, turning often for even cooking, until the internal temperature is 130 degrees.
3. Let rib roast stand on a platter for 5 minutes before carving.

Makes 12 servings.