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Grilling Prime Rib Slices

edited November -1 in EggHead Forum
Last week on vacation in Topsail beach N.C. had Prime Rip (approximately 1 inch thick)at Beuchamps Resturant.It was excellent and the waitress said it was grilled not as a roast but as a slice.
Has anyone had experience in this regard.

Comments

  • sprintersprinter Posts: 1,188
    E Hamm,[p]If I'm not totally off my rocker, a boneless prime rib roast is simply a ribeye?!?!?!. Grill it as you would a regular steak. I could see it being done the exact same way even though it may have the bone still in it. Not 100% certain on this but pretty sure.[p]Troy
  • GfwGfw Posts: 1,598
    08_22_0017_53_03.jpg
    <p />E Hamm, Sprinter is exactly right. Also check out Delmonico cuts about the same - 2 nights ago I did a rib eye steak 3 inches thick (see picture from early in the cook) - as I recall 2 minutes (on all 4 sides) followed by some time at 350-400 degrees until the center was 135 degrees - actually cut it up and served it like a prime rib roast, which I guess is about what it was.[p]The Delmonico isn't as fatty (maybe it is rib eye that has been trimmed) as a rib eye and we get them about 1.25 inches thick - great results.[p]

    [ul][li]Gfw's BBQ [/ul]
  • sprintersprinter Posts: 1,188
    Gfw,[p]Man, if that tasted half as pretty as it looks, it must have been awesome. Thanks for the pic. I do think you're right on that the Delmonico is a trimmed ribeye, excellent cut of meat. The wife and I have been eating a bit of pork and chicken lately, can't wait to sink my teeth into a good steak again. Or a burger, maybe a blackened blue burger, or a ribeye, maybe a T-Bone? Too much to cook, too little time.[p]Troy
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