Standing Rib Roast Prime Rib On The Grill Recipes

PRIME RIB ROAST ON CHARCOAL GRILL

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.

STANDING RIB ROAST - PRIME RIB ON THE GRILL

Steps:

• Set the meat out for at least 30 minutes before putting on the grill so it has time to get closer to room temperature.
• Go ahead and heat up your grill for indirect cooking at 325 degrees. As I used the Big Green Egg, I inverted the plate setter so the legs were facing up, then put an aluminum pan on it to catch the drippings. The meat rested on the grates.
• (The plate setter is used for cooking indirect on the egg. If you are using a gas or charcoal grill, you will need to create an indirect cooking zone by leaving one burner on and putting the meat on the indirect (burner off) side. The same applies for charcoal where the charcoal will be on one side of the grill and you will put the roast on the indirect side, ie, not on top of the coals.)
• Mix the rub ingredients together and rub into the meat well so all parts are well coated. If you like, you can trim some of the fat on the meat so that there are more places for the rub to adhere.
• Put the meat on the grill with the bones on the bottom and the fat cap on the top.
• Use a meat thermometer so that you can watch the internal temperature of the meat. Roast your meat at 325 degrees until the internal temperature reaches 130 degrees (this will be medium rare). Keep in mind that the meat will continue to cook after you take if off the grill. For a 6 lb rib roast, this will take about 1.5-2 hours. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.
• Tent your roast for 15-20 minutes so the juices can reabsorb. I served mine with a creamy horseradish dipping sauce that also went well with the French Dip Sandwiches I made with the leftovers the next day.
• You can use the drippings to make gravy but I was happy with the dipping sauce for this recipe. I paired it with roasted asparagus and blue cheese mashed potatoes for a killer Holiday meal. Serve this for your next special occasion or when the family comes to town and you won't be disappointed.

PAULA DEEN PERFECT STANDING PRIME RIB ROAST

Steps:

• Combine seasonings. Rub seasonings all over roast several hours in advance.
• Preheat oven to 375 degrees.
• Place roast on rack with fatty side up and rib side down. Place roast in oven and cook one hour.
• Turn off oven. DO NOT OPEN OVEN DOOR AT ALL DURING THIS PROCESS. Leave in oven for 3 hours without opening door.
• About 45 minutes before serving turn oven on to 375 degrees to reheat roast. Very important not to open oven from time roast is put in until ready to serve.
• This makes a RARE prime rib. If a more well done is desired, increase cooking time.

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 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.

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.