Dans Outdoor Grilled Prime Rib Roast Recipes

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!!

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.

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.

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.