Prime Rib for All Time

Unknown

I have been mainly a lurker on this forum since I got my BGE more than 6 years ago. Since then, I have shared the same experience as many of you by cooking meal afer meal that has been the "best" we have ever tasted. I owe so much to the many here who have provided such great info over the years.[p]Here is my little way of saying thanks. Of all the things I have ever cooked on the BGE, this was far and away the very best. (I am sorry I have no pics to illustrate). So I have to share the method I used for cooking what my guests described as "the greatest prime rib I have eaten any where in the world"; "better than any steakhouse prime rib I have ever had"; "the most magnificent piece of meat ever"......[p]The audience: 14 adults 6 children[p]The meat:[p]7 Bone, USDA Prime, corn-fed, dry-aged, Ohio Signature Beef roast cut in equal halves (5 bone would have been sufficient), french cut, bones separated and tied back. I bought the roast from Chef’s Choice Meats in Berea, Ohio. [p]Other ingredients:[p]EVOO
red wine (I used a merlot because it was on hand)
worcestershire sauce
Fresh rosemary
kosher salt
ground black pepper
garlic powder[p]
Preparation:[p]Day before cook apply rub –[p]First mix the dry rub in food processor for full mix[p]1. ¾ cup kosher salt
2. about 3/8 cup black ground pepper
3. about 3/8 cup garlic powder[p]Next mix the liquid rub:[p]1. 1/3 cup Extra virgin olive oil
2. 1/3 cup red wine
3. 1/3 cup worcestershire sauce[p]Apply the liquid. Start with bottom of roast, then the ends, then the top. Rub it all over and rub it generously to coat.[p]Apply the dry mix. Again, apply liberally and rub it in thoroughly. Start with bottom of roast, then the ends, then the top. Save excess dry rub for tomorrow and later days.[p]Slip sprigs of fresh rosemary under the butcher strings. (I used bout 8-10 sprigs on each half of the roast). [p]Wrap roast in plastic wrap and refrigerate overnight.[p]
Day of the cook –[p]Open roast to room temp and allow to sit for approximately 90 minutes before going on the fire. (This could be longer but 90 minutes is sufficient. The idea is to allow roast to come to room temp, but this roast did not get there, and it did not seem to have any ill effects.) Sprinkle top of the roast with more dry rub mix.[p]Fire up BGE to about 300 degrees with plate setter inverted for indirect cooking. Place Roast directly on grill, bone side down, fat side up. (I had 2 halves and had to lean them up against each other to fit on the grill and this caused no problem). Temp should reduce to about 250 degrees after roast goes on the fire. Keep the fire at about 275. During this roast, the fire fluctuated between 225 and 300. Most of the time the fire was between 250 and 275 degrees.[p]After about 2 hours, insert meat thermometer at one end of the roast. (There is no harm with starting with the thermometer in the meat) Make sure sensor is pushed in to the middle of the roast.[p]When temp is at about 115-118, remove roast and store inside a cooler. (I removed at 118). It took about 4 hours to get to this temp.[p]Let the BGE fire climb to 500 degrees. Return the roast to the fire bone side down, fat side up. And insert thermometer immediately. Since this roast was already at 125, I allowed the BGE to remain open and the fire to keep climbing for a faster sear. Remove Roast at 125-130 depending on taste. I removed at 130. (This took about 5-10 minutes max.) [p]Allow to rest approximately 1 hour before carving. Carving revealed a roast cooked to a perfect medium rare with a very charred (and very tasty) crust. Only the end slices that were about 1/4" thick/thin were cooked to medium well. Tenderness was simply amazing. Almost fork tender. "Buttery" is the best description. And a deliciously juicy beast. [p]Tips:
1. Buy the very best cut of meat you can afford/find. It is money well spent for a special meal. If you are buying it from your typical retail grocer, you are probably shopping in the wrong place. USDA "Prime" grade meat is difficult to find. The best of the "prime" meat is even harder to find. Your effort in searching, however, will be well rewarded. There is a difference![p]2. Use time guidelines in any recipe only as very, very rough estimates. Trust your thermometer to tell you when to remove your roast.[p]3. Have the right tools handy to be able to move the heavy beast around on the hot grill.[p]4. Beware, removing the roast after the final sear could be tricky since you might have to contend with plenty fo flames. (I suggest long, heat resistant gloves).[p]5. Finish your roast early rather than late for your guests' arrival. The meat can rest for a very long time without any problem.[p]6. Make sure you have a healthy appetite before your roast is served![p]Happy Holidays and thanks to all who helped with this recipe![p]E1

[ul][li]Chef's Choice Meats[/ul]

stike

Eggcitable One,
man. great post. too bad that all the foolishness lately has driven this off the screen.[p]sounds like a great cook. was this a method/recipe that you developed, or did you find it somewhere?

Michael B

Eggcitable One,[p]It looks like my NEw Year's menu just changed.
Thank you![p]Let's see, stop by The Meat House in Bedford to order the roast, or maybe Bedfod Prime...

Unknown

stike,[p]I would say about 95 percent of the method comes from information I got from others. A few things were my own ideas, but even those probably came from someone else that I just forgot about.[p]All I can say is thanks to the many who contributed to the recipe. I cannot rave enough about the end result. I hope others try to follow my instructions and will post to report their results.

Unknown

Michael B,[p]Let us know how it turns out. It would be a great way to celebrate the New Year.[p]E1

stike

Michael B,
you have a Meat House near you? damn that place is great, huh? wish i could buy stock or invest.

Eggcitable One

I thought I would bump this recipe up or the benefit of anyone doing a Prime Rib for Christmas