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.
THE PERFECT PRIME RIB ROAST
This is the best prime rib I've ever eaten or made. I will not even order from a restaurant anymore. Add any other seasonings to your taste.
Provided by Luckyz Recipes
Categories Main Dish Recipes Roast Recipes
Time 4h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
- Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
- Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 0.9 g, Cholesterol 84.3 mg, Fat 32.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 13.6 g, Sodium 449.9 mg, Sugar 0.2 g
BEST PRIME RIB ROAST
This very flavorful roast is appropriate for any special occasion. The marinade in this recipe tenderizes the roast and the leftovers make fantastic sandwiches.
Provided by William Anatooskin
Categories Main Dish Recipes Roast Recipes
Time 4h15m
Yield 12
Number Of Ingredients 11
Steps:
- Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
- Preheat oven to 400 degrees F (200 degrees C).
- Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
- Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
Nutrition Facts : Calories 629.6 calories, Carbohydrate 9.9 g, Cholesterol 112.6 mg, Fat 50.9 g, Fiber 0.3 g, Protein 30.1 g, SaturatedFat 19.7 g, Sodium 319.7 mg, Sugar 7.7 g
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
GRILL-ROASTED PRIME RIB FOR CHARCOAL GRILL
This recipe from Cooks Illustrated produces a perfect 4-5 LB Standing Rib Roast. I have made it many times, and always get compliments! It is a no-brainer!
Provided by Miss V
Categories Roast Beef
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Your butcher can remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as you need them to protect it from overbrowning. If the only roast you can find is boneless, fashion a protective "bone" from aluminum foil (see instructions below). Letting the roast stand at room temperature for 2 hours prior to grilling helps it cook evenly. Serve the roast as is or with Horseradish Sauce.
- 1. Rub roast with oil and season generously with pepper. Spread salt on rimmed baking sheet; press roast into salt to coat evenly on all sides. Tie meat back onto bones exactly from where it was cut, passing two lengths of twine between each set of bones and knotting securely. Refrigerate roast, uncovered, for 1 hour, then let stand at room temperature 2 additional hours.
- 2. Meanwhile, soak wood chunks in water for 1 hour; drain. About 20 minutes before grilling, open top and bottom grill vents. Using chimney starter, ignite 4 quarts charcoal briquettes (about 60 coals) and burn until partially covered in thin, gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill. Place disposable roasting pan on empty side of grill. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
- 3. Place roast on grate over hot side of grill and sear on fat-covered sides until well browned, turning as needed, 8 to 10 minutes total. (If flare-ups occur, move roast to cooler side of grill until flames die down.) When thoroughly browned, transfer roast to cooler side of grill, bone side down, with tips of bones pointed away from fire. Place soaked wood chunks on coals. Cover grill, positioning top vent over roast to draw smoke through grill. Grill-roast (do not remove lid for at least 1 1/2 hours) until instant-read thermometer inserted into center of roast reads 125 degrees for medium-rare, 2 to 2 1/2 hours.
- 4. Transfer roast to cutting board and let rest 20 minutes, lightly tented with foil. Remove strings and bones, cut into 1/2-inch-thick slices, and serve.
Nutrition Facts : Calories 1029.8, Fat 91.1, SaturatedFat 36.9, Cholesterol 217.7, Sodium 4876.3, Carbohydrate 0.7, Fiber 0.3, Protein 48.7
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4.4/5 (25)Total Time 2 hrs 50 minsCategory GrillingCalories 219 per serving
- 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.
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- Rub the prime rib roast with vegetable oil. Then rub all sides of the roast with the garlic herb mixture.
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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.
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