Grilled Rib Roast Recipes

GRILLED PRIME RIB ROAST

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.

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.

GRILLED STANDING RIB ROAST

Steps:

• USE INDIRECT METHOD.
• Have Nevilles help choose a Rib roast to your liking.
• Loosen feather bones and tie securely.
• Rub the roast with salt and pepper.
• Place roast fat side up, in center of cooking grate directly over drip pan.
• An 8 pound roast requires approximately 15 minutes per pound to reach an internal temperature of 160 F (71 C) medium.