Prime Rib On The Grill Recipes
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
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
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
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- Grilling a Prime Rib. Few things in life are better than a prime rib roast. This ultimate cut of beef is a holiday favorite and something wonderful, but also one of the most expensive foods you can buy.
- What You Need. Most full-sized grills can accommodate a three-bone rib roast (5 to 6 pounds), but a larger roast will take up a lot of space—and since this is an indirect cooking method, the grill area needs to be at least twice the size of the roast.
- Trimming a Rib Roast. You can ask your butcher to trim your roast for you however you want. Butchers will frequently remove the bones from the roast and then tie them back on (if you are using a bone-in roast, which is recommended).
- Seasoning a Rib Roast. The most vital ingredient here is salt—without a good dose of salt, the meat will not have much in the way of flavor. When thinking about how much seasonings to add to your roast, consider the mass of it and not the surface area.
- Grill Setup. When you put a prime rib in a roasting pan in the oven, there is a little more control over what happens to the drippings. On a gas or charcoal grill, you are going to need to capture the drippings, but also keep them clean enough to use.
- Turning the Rib Roast. Grilling indirectly will require that the prime rib roast is turned periodically to ensure even cooking. Even if you are using a large grill and have the heat on either side of the roast, it will be difficult to cook the meat correctly without turning.
- Temperature Check—Both Grill and Roast. You want your prime rib roast to be cooked through the middle and nicely crusted on the surface, not burnt on the outside and raw in the middle.
- Resting the Roast. Resting may seem like a step that can be skipped, but it is actually a vital part of the cooking meat. This rest time allows the meat to relax, the heat to even out, and the juices to distribute.
- Carving the Prime Rib. Take a sharp, long knife and slide it along the bone keeping as much of the meat on the roast section as possible. This should be an easy cut since the bones are smooth.
- The Final Cut. With the roast section separated from the ribs, it is time to cut into slices. Not all rib roasts are the same and you need to decide whether to go for thick cuts where everyone gets a single slice or thin cuts where each person enjoys a few pieces of meat.
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