GRILLED PRIME RIB
There is nothing better than a prime rib roast, especially if you can find one that is USDA Prime. The problem is the amount of time it takes and the financial risk if carved undercooked. I solved the problem by creating this recipe. You get all the benefits of the roast with none of the risk. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it. Remember to pre-order your meat if you want Prime beef. Wine Notes: Can you say Cabernet Sauvignon? This is the place to pull out one of the old ones if you have it. Many wine shops have some past vintages in back ready for the asking!
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the grill.
- Remove the steaks from the refrigerator and allow them to come to room temperature.
- Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
- Make the garlic paste: Trim the stem ends off garlic cloves.
- Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.
- Remove the skillet from the heat and allow the garlic to cool in the oil.
- In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
- Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
- Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
- Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
- Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
- Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
- Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.
PRIME RIB ROAST ON CHARCOAL GRILL
This is a very good recipe for grilling beef rib roast. I have used this for both bone-in and boneless roasts with great results on each. Make sure to remove the roast from the fridge about 1 to 2 hours before cooking.
Provided by John Glenn
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 20
Number Of Ingredients 8
Steps:
- Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub.
- Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
- Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 0.7 g, Cholesterol 59.1 mg, Fat 24.9 g, Fiber 0.2 g, Protein 16 g, SaturatedFat 9.9 g, Sodium 461.7 mg
CHARCOAL GRILLED PRIME RIB
Get your butcher to trim the bones, then tie them back onto the roast for you. This roast is lightly seasoned (just like you would do it in the oven) and then slow roasted on the grill over charcoal and either mesquite or hickory wood chips. Prep time includes time in the refrigerator as well as resting time on the counter before cooking.
Provided by threeovens
Categories Roast Beef
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Rub roast all over with oil, then season generously with pepper.
- Spread salt on a baking sheet and press meat into salt, on all sides to coat; refrigerate meat for 1 hour.
- Remove meat from refrigerator and allow to come to room temperature for about 2 hours.
- Meanwhile, soak wood chips in water for at least 1 hour.
- Use about 75 charcoal briquettes, light, and wait until they start to get ashy.
- Move all the coals to one side of the grill to create an area for direct heat and one for indirect heat (place aluminum pan on indirect heat side; grease grate.
- Sear the fatty sides of the roast over the hot coals until well browned, about 8 to 10 minutes; place roast over indirect heat side, bone side down, with the bones pointed away from the coals.
- Cover grill, but open lower vents to draw in air to smoke meat.
- Cook 2 to 2 1/2 hours (temp should be about 125 degrees F).
- Let rest 20 minutes before serving.
Nutrition Facts : Calories 775.3, Fat 68.9, SaturatedFat 27.8, Cholesterol 163.3, Sodium 4835.8, Protein 36.4
GRILL-ROASTED PRIME RIB FOR CHARCOAL GRILL
This recipe from Cooks Illustrated produces a perfect 4-5 LB Standing Rib Roast. I have made it many times, and always get compliments! It is a no-brainer!
Provided by Miss V
Categories Roast Beef
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Your butcher can remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as you need them to protect it from overbrowning. If the only roast you can find is boneless, fashion a protective "bone" from aluminum foil (see instructions below). Letting the roast stand at room temperature for 2 hours prior to grilling helps it cook evenly. Serve the roast as is or with Horseradish Sauce.
- 1. Rub roast with oil and season generously with pepper. Spread salt on rimmed baking sheet; press roast into salt to coat evenly on all sides. Tie meat back onto bones exactly from where it was cut, passing two lengths of twine between each set of bones and knotting securely. Refrigerate roast, uncovered, for 1 hour, then let stand at room temperature 2 additional hours.
- 2. Meanwhile, soak wood chunks in water for 1 hour; drain. About 20 minutes before grilling, open top and bottom grill vents. Using chimney starter, ignite 4 quarts charcoal briquettes (about 60 coals) and burn until partially covered in thin, gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill. Place disposable roasting pan on empty side of grill. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
- 3. Place roast on grate over hot side of grill and sear on fat-covered sides until well browned, turning as needed, 8 to 10 minutes total. (If flare-ups occur, move roast to cooler side of grill until flames die down.) When thoroughly browned, transfer roast to cooler side of grill, bone side down, with tips of bones pointed away from fire. Place soaked wood chunks on coals. Cover grill, positioning top vent over roast to draw smoke through grill. Grill-roast (do not remove lid for at least 1 1/2 hours) until instant-read thermometer inserted into center of roast reads 125 degrees for medium-rare, 2 to 2 1/2 hours.
- 4. Transfer roast to cutting board and let rest 20 minutes, lightly tented with foil. Remove strings and bones, cut into 1/2-inch-thick slices, and serve.
Nutrition Facts : Calories 1029.8, Fat 91.1, SaturatedFat 36.9, Cholesterol 217.7, Sodium 4876.3, Carbohydrate 0.7, Fiber 0.3, Protein 48.7
GRILL-ROASTED PRIME RIB FOR CHARCOAL GRILL
Steps:
- 1. Rub roast with oil and season generously with pepper. Spread salt on rimmed baking sheet; press roast into salt to coat evenly on all sides. Tie meat back onto bones exactly from where it was cut, passing two lengths of twine between each set of bones and knotting securely. Refrigerate roast, uncovered, for 1 hour, then let stand at room temperature 2 additional hours. 2. Meanwhile, soak wood chunks in water for 1 hour; drain. About 20 minutes before grilling, open top and bottom grill vents. Using chimney starter, ignite 4 quarts charcoal briquettes (about 60 coals) and burn until partially covered in thin, gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill. Place disposable roasting pan on empty side of grill. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush. 3. Place roast on grate over hot side of grill and sear on fat-covered sides until well browned, turning as needed, 8 to 10 minutes total. (If flare-ups occur, move roast to cooler side of grill until flames die down.) When thoroughly browned, transfer roast to cooler side of grill, bone side down, with tips of bones pointed away from fire. Place soaked wood chunks on coals. Cover grill, positioning top vent over roast to draw smoke through grill. Grill-roast (do not remove lid for at least 1 1/2 hours) until instant-read thermometer inserted into center of roast reads 125 degrees for medium-rare, 2 to 2 1/2 hours. 4. Transfer roast to cutting board and let rest 20 minutes, lightly tented with foil. Remove strings and bones, cut into 1/2-inch-thick slices, and serve.
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