At least 1 hour before grilling, soak wood chips in enough water to cover.
Trim the fat from beef rib roast. Insert an oven-safe meat thermometer into the center of meat without touching the bone in the roast.
Drain wood chips. For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat* above the drip pan. Sprinkle a fourth of the wood chips over the coals.
Place meat, fat side up, on grill rack over drip pan. Cover and grill till meat thermometer registers 140° for medium-rare (2 to 2 1/2 hours) or 155° for medium doneness (2 1/2 to 3 hours). Add more wood chips every 30 minutes. For a gas grill, preheat the grill. Reduce heat to medium-low. Adjust for indirect cooking. Add wood chips according to the manufacturer's directions. Grill the meat as above, except place meat fat side up in a roasting pan.
About an hour before serving, prepare Roma Tomato Jam. About 30 minutes before serving, prepare Horseradish Dream Potatoes.
When meat has reached desired temperature, remove meat from grill. Cover roast and let it stand for 15 minutes. (The temperature of the meat will rise 5° during standing.)
To serve, cut the meat into 8 slices. Serve with Roma Tomato Jam and Horseradish Dream Potatoes. Makes 8 servings.
For medium-low heat, you should be able to hold your hand over the heat source at the height of the food for 5 seconds.
In a medium saucepan, combine tomatoes, sugar, balsamic vinegar and dry red wine. Bring mixture to boiling; reduce heat. Simmer jam, uncovered, for about 20 minutes or till the mixture is slightly thickened and reduced to 1 1/2 cups. Remove from heat. Cool slightly and serve warm, or cool completely and serve at room temperature. Refrigerate leftover jam. Makes 1 1/2 cups.