GRILLED PRIME RIB ROAST
Prime rib is a delicious, savory cut of beef valued by many as one of the best parts of the cow you can eat. Most assume they'll only ever be able to taste this expensive cut by paying top dollar in a restaurant.
Provided by cavetools
Categories Main Course
Number Of Ingredients 7
Steps:
- First, make several half inch deep holes in your meat across all sides of the roast with a sharp knife, spaced about two inches apart.
- Fill the holes with slivered pieces of garlic and rosemary leaves alternating between the two (this will likely require about 7 cloves of garlic and 3 sprigs of rosemary depending on how thinly you cut the garlic and how many leaves are on a sprig).
- Once the holes have been filled, mix together two tablespoons each of black pepper, kosher salt, paprika, and dried rosemary with a tablespoon of vegetable oil, rubbing or brushing it onto the meat on all sides.
- Once seasoned, allow the meat to rest at room temperature for half an hour.
- This lets the meat warm up slightly before it hits the heat, ensuring a more even cook and a juicier end product.
- While your roast warms up, now is a good time to light the grill.
- The properly cook prime rib using this method, you need to set up your grill for indirect cooking at a grill temperature of about 375 degrees Fahrenheit.
- For a charcoal grill, this would mean placing coals only on one side of the grill or using a heat diffuser, while keeping one area of a propane grill turned off.
- Additionally, add a grill safe baking pan underneath the space you plan to put the prime rib, as this will let you catch the drippings you'll use for making gravy later on.
- Once the grill and the meat have come up to temperature, you can begin cooking.
- Place your prime rib roast onto the grate in the cold spot you make earlier for indirect grilling.
- You can expect the roast to cook for around 12 minutes per pound of meat, meaning close to 3 and a half hours for a roast this size.
- Remember to periodically add a little bit of water to the baking pan catching the drippings to prevent them from burning.
- When the meat has reached the designated temperature, remove it from the grill and place it onto a cutting board or other flat surface.
- Tent loosely with aluminum foil and let it rest for at least 20 minutes if not an hour.
- During this resting period, the meat fibers will relax and reabsorb some of their lost juices, leading to a more tender and flavorful meat.
- Additionally, this extra time allows the residual heat inside the roast to distribute evenly, raising the temperature by about 5 degrees and ending the cooking process.
- As your meat rests, now is the perfect time to make some delicious gravy to go with it.
- Place the pan full of drippings onto the stove and heat it over medium heat.
- Add in a few tablespoons of flower, stirring it into the fat until it's completely coated.
- Cook the flower for about two minutes before adding in a cup of beef or chicken stock, whisking the mixture vigorously and scrapping the bottom of the pan to loosen any browned bits stuck to the bottom.
- Continue cooking the gravy until it reaches your desired thickness, adding salt and pepper to taste.
- You could also toss in a few fresh herbs to help make it extra flavorful. Once it's done, strain it through a fine mesh sieve into a container.
- Once both your meat and gravy are ready, it's time to eat.
Nutrition Facts : ServingSize 85 g, Calories 290 kcal
GRILLED PRIME RIB ROAST
Don't take your prime rib to the oven. A grilled rib roast is so much better. And you can free up the oven for other things.
Provided by Derrick Riches
Categories Main Dish
Time 23m
Number Of Ingredients 11
Steps:
- Place rib roast onto a large cutting board. Trim off any straggling fat or meat pieces hanging off the sides of the roast.
- Combine rub ingredients in a small bowl and thoroughly coat prime rib roast with mixture. Let meat stand at room temperature for 30 minutes before grilling.
- Preheat your gas grill for a 325-degree indirect cook. Set a drip pan filled with 1 cup of water underneath the grates of the indirect side. Doing this will help catch the drippings for gravy. Refill pan with extra water as needed, about 1/2 at a time.
- Place rib roast on the indirect side. Close lid and cook for 13-15 minutes per pound or 1 1/2-2 hours for medium-rare doneness.
- Rotate roast occasionally for even cooking. Once roast reaches an internal temperature of 125-130 degrees F (medium rare to medium), remove roast and drip pan from grill (see notes). Rest the prime rib for 25 minutes before carving.
- Remove the bone section first, and carve the eye of the roast into 3/4" thick slices.
- Serve with smoked garlic sauce, horseradish, or blue cheese butter.
- Store leftover grilled prime rib in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.Rewarm meat in a skillet over medium-low heat. Thaw frozen prime rib in the fridge overnight before rewarming it.
Nutrition Facts : Calories 869 kcal, Carbohydrate 1 g, Protein 39 g, Fat 77 g, SaturatedFat 32 g, Cholesterol 172 mg, Sodium 1492 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 37 g, ServingSize 1 serving
GRILLED PRIME RIB ROAST
This grilled prime rib roast is simple as well as simply amazing, you and your family are going to love it!
Provided by Ken Noland
Categories Grilling
Time 2h50m
Number Of Ingredients 5
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!!
Nutrition Facts : Calories 219 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 17 grams fat, Fiber 0 grams fiber, Protein 15 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 136 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
HOW TO GRILL A PRIME RIB ROAST
This delicious show-stopper of a meal uses a dry brine to maximize flavor.
Provided by Matthew Eads
Categories Entree Main Course
Time P3DT2h
Number Of Ingredients 11
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.
STANDING RIB ROAST
Provided by Bobby Flay
Time 2h15m
Yield 8 servings
Number Of Ingredients 7
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
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.
OUTDOOR GRILLED PRIME RIB ROAST
My DH grilled a Prime Rib roast for company dinner last night and I will never cook it any other way, it was perfectly done. Medium on the end cuts and medium-rare in the middle. The secret is to keep the grill temperature at 475* and never peek while it's cooking!!
Provided by Chef53Kathy
Categories Meat
Time 2h15m
Yield 6 cuts, 4-6 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 1651.1, Fat 149.1, SaturatedFat 62.2, Cholesterol 331.1, Sodium 240.4, Protein 72.2
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
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