Grilled Rib Roast Recipes

SUNNY'S GRILLED BREWED AWAKENING RIB ROAST WITH SUNNY'S 1-2-3 HORSERADISH SAUCE

Steps:

• For the brine: In a large bowl, add the coffee, salt and 4 cups warm water and stir to dissolve the salt. Add the rib roast. (If the liquid does not cover the meat completely, either make sure to flip the roast halfway through brining, or transfer the brine to a large turkey bag, add the rib roast and then seal tightly so the roast is completely surrounded by the brine.) Brine, refrigerated, at least 8 hours and up to 12.
• For the rub: In a small bowl, mix together the breadcrumbs, ground coffee, brown sugar, parsley, sage, paprika, garlic powder, salt, white pepper and a nice grind or two of black pepper.
• Remove the roast from the brine and pat it as dry as possible with a paper towel (discard the brining liquid). Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh. Let rest on the counter to come to room temperature, about 2 hours.
• For grilling and serving: Place a drip pan under the grates on a grill and pour in the beer. Heat the grill to medium high (300 to 400 degrees F).
• Place the roast bone-side down directly on the grill over the drip pan on indirect heat. Close the grill and cook until medium rare (120 degrees F), about 1 hour and 40 minutes. Remove from the grill and cover with aluminum foil to rest for a real 20 minutes.
• Slice between the ribs and serve, or cut the meat off the ribs in a chunk and slice from there. Serve with Sunny's 1-2-3 Horseradish Sauce.
• In a small bowl, mix the sour cream, horseradish and Worcestershire. Refrigerate until ready to serve.

STANDING RIB ROAST

Steps:

• Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
• Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
• Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
• Let the meat rest before carving.

GRILLED PRIME RIB ROAST

Steps:

• Take your prime rib roast out of the refrigerator and allow it to sit on a platter to come to room temperature, approx 30 minutes.
• Prepare your grill to cook using indirect heat. Your grill should be 350 - 375 degrees F.
• Mix the minced garlic, fresh ground black pepper, Montreal steak spice, Kosher salt, brown sugar, thyme, rosemary and oregano together in a bowl and set aside.
• Rub the prime rib roast with vegetable oil. Then rub all sides of the roast with the garlic herb mixture.
• Insert the temperature probe so it sits in the center of the roast. set the high-temperature alarm to the desired temperature approximately. (130 degrees F for medium-rare)
• Place on the non-heated side of the grill with the bone side down and close the lid.
• Maintain a temperature range of 350 - 375 degrees F.
• Once it reaches the internal temperature, you want to remove the roast from the grill and cover loosely with foil for 15-30 minutes.
• Slice and enjoy!!

GRILLED RIB ROAST

Steps:

• Preheat grill.
• Generously rub rib roast with salt and pepper.
• Sear bottom and sides for 2 minutes each.
• Top side has too much fat and will cause a grease fire if you cook for 2 minutes.
• In a bowl combine the fresh rosemary and fresh thyme and drizzle with 3 tbsp of olive oil.
• Place 2/3's of herbs on the bottom of a cake pan, then the rib roast, fat side up, and then place the remaining herbs on top of the roast.
• Lower heat to medium low, close lid, and cook for 90 minutes.
• Carefully remove pan from oven, discard herbs and allow rib roast to sit for 10 minutes on a cutting board to allow juices to redistribute back into the meat.
• Slice and serve.
• Note:.
• 120 -125 degrees for Rare.
• 130-135 degrees for Medium.
• 140 -145 degrees for Medium well.
• 150 degrees for Well done.

HOW TO GRILL A PRIME RIB ROAST

Steps:

• Rinse your roast under cold water. Pat dry with paper towels and place roast on wire cooling rack. Salt all sides of the roast with coarse sea salt and place in the refrigerator for 3 days.
• Preheat your grill to 225-235 degrees.
• While the grill is preheating, prepare your prime rib by applying a light coat of olive oil over the entire roast.
• In a mixing bowl, whisk together all ingredients for the beef rub. Apply liberally over the entire roast. On top of the beef rub, sprinkle chopped fresh rosemary. Allow roast to sit on the counter and come up towards room temperature while your grill preheats.
• Insert a reliable meat thermometer in the roast, place roast on grill over indirect heat, as far from the heat source as possible. Be sure to place the roast with the bones facing the heat source.
• When the internal temperature reaches 122 degrees (about 2 hours), remove the roast from the grill and set aside. Increase the direct heat zone of your grill to extra-high.
• Place the roast directly over high heat for a total of 5 minutes, turning often so that all sides get a nice crust built up.
• Remove roast from heat, place on a cutting board, and tent with foil. Allow resting for 10-15 minutes before slicing.
• Using a sharp knife, slice roast in 1/2 inch slices and serve with roasted garlic mashed potatoes and creamed spinach.

OUTDOOR GRILLED PRIME RIB ROAST

Steps:

• Season the roast the night before you will be cooking it. Preheat the grill to 475* (we have a gas grill with three sets of burners, light the two side burners and not the one directly under the pan) Remove the roast from the refrigerator about 30 minutes before putting it on the grill. Remove from foil and place in a roasting pan, (we use throw away aluminum pans). Cook the roast for 60 minutes, turn off the grill and allow roast to 'rest' in the hot grill for an additional 60 minutes. It will be wonderful and you will have a great tasting au jus in the baking pan, just skim off the fat. Note, cooking time includes the resting time as well.