Prime Rib

Unknown

Hello, i have a 8 and half lb prime rib and am going to grill it christmas eve. The BGE cookbook sayd to just salt and pepper to tastema nd grill at 300 deg. Has anyone seasoned their prime rib any differently? Just looking for some ideas to make it better, Thanks!

Stogie

Grillin' Jimbo,[p]Since Prime Rib is pretty fatty, low and slow is a great way to go...but first, you must sear. Here are several ways to season and then the directions. These are for oven cooking, but easily adapted to the grill.[p]Stogie
____________________________________________________________[p]Standing Rib Roast [p]CHRIS'S HERBED ROAST
2 tablespoon(s) Basil, fresh
2 tablespoon(s) Oregano, chopped
2 tablespoon(s) Parsley, fresh, chopped
2 tablespoon(s) Rosemary, fresh
2 tablespoon(s) Garlic, crushed
1 tablespoon Black pepper
1 1/2 tablespoon(s) Salt
4 tablespoon(s) Olive oil[p]Mix all ingredients into a paste and apply to roast. Wrap in plastic wrap and let sit overnight.[p]MUSTARD PRIME RIB
2 tablespoon(s) Black peppercorns
2 tablespoon(s) Mustard seed
1/2 cup Mustard, whole grain
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) Rosemary, fresh[p]Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Wrap in plastic wrap and let sit overnight.[p]KEVI'S KING OF THE ROASTS
Worcestershire sauce or A1 Sauce
Horseradish
Yum Yum Steak Seasoning(see below)[p]Slather on sauce, then apply horseradish and finally sprinkle with seasoning. Wrap in plastic wrap and let sit overnight.[p]Cooking instructions for all recipes: Allow roast to come to room temperature. Pre-heat oven to 200º. In a large roasting pan, on the stove top over 2 burners, brown the rib roast on all sides. This will take about 8-10 minutes to do. About 1/2 cup of fat should render out during this process. Remove the roast from the pan and place on a wire rack placed in the bottom of the pan. Set the roast on this rack. Place the roast in the oven and cook for 30 minutes per pound...it will take about 3 1/2 hours for a 7 pound roast. Meat temp should be around 125º for rare, 135º for medium rare. When removing from the oven, cover loosely with foil and let rest 20 minutes. This will allow the temp to go up another 5-10º and will allow the juices to re-distribute. [p]To make your AuJus, add some beef broth or red wine to the roasting pan, heat up and scrape the bits from the bottom of the pan. Let this mixture reduce by 1/2.[p]HORSERADISH DIPPING SAUCE
1/2 cup Sour cream
2 tablespoon(s) Horseradish
2 teaspoon(s) White pepper
2 teaspoon(s) Worcestershire sauce[p]Mix all ingredients together and then chill.[p]Yum-Yum Steak Seasoning [p]4 tablespoon(s) Salt
2 tablespoon(s) Paprika
1 tablespoon Black pepper, coarsely ground
1 1/2 teaspoon(s) Onion powder
1 1/2 teaspoon(s) Garlic powder
1 1/2 teaspoon(s) Cayenne pepper
1/2 teaspoon Coriander
1/2 teaspoon Turmeric[p]PREPARATION:
Mix together and use on any beef.[p]Makes about 1/2 cup.[p]

Shelby

Grillin' Jimbo,
The theory behind salt/pepper to taste only is to let the flavor of the meat, enhanced by the Egg come thru. When you start adding all the other herbs/spices/seasonings to such a piece of meat, you lose the true flavor.[p]I just served an 11.5 pound boneless rib-eye, basically the prime rib without the bones. I salt/peppered/garlic and onion powder and let it set for 3 days, wrapped in saran wrap in the refrig. I cooked indirect at 325* for right at 3 hours. Since I like mine rare and all the other guests prefer medium rare, I cooked to 140, then let dwell for a few minutes; pulled from grill and lightly tented with tin foil for about 30 minutes. When I sliced it, I had a couple slices off each end that were medium and the middle was rare. This was near perfection!

Big-R

Grillin' Jimbo, we have done a version of the herbed roast using garlic, olive oil, basil, and rosemary. Wonderful stuff. just an enhancement to the flavor. [p]Randy[p]

Unknown

Grillin' Jimbo,
Prime rib doesn't need a lot of additional flavours, but I suggest the use of herbs. [p]Generously season the roast with Kosher salt (kosher salt promote better carmalization and taste), black pepper and Rosemary or Thryme or both. Roast at 300 degrees until internal temp of 135. [p]If I have the time, I age my beef for a week or so in the fridge. Look up "Aging beef at home" on the web. [p]Happy Holidays.
CV

Unknown

Grillin' Jimbo,[p]I'm a big fan of Montreal seasoning and have used it for rib roasts. Just rub down a day before and keep in the frige. Before cooking, let the meat come to room temp.[p]Happy Holidays![p]DanO