My Dad done this for years and has it down to a science and has documented it perfectly in this post. Just follow his lead and you will be blown away by the results. Click below to see how he does it and just how simple this is...
Many are intimidated by the thought of placing this large expensive cut of meat on the grill. Inspired a few years ago, by Master Raichlen, I've tackled this numerous times with repeated success ( I've never had a bad result ). It's a simple indirect grilling method that requires the time and/or temperature to be monitored to achieve the desired outcome. The Standing Rib Roast can usually be obtained 'bone-in' or 'boneless' at most markets however it is not frequently displayed in the meat case until winter holiday season arrives. If your store doesn't display this item just ask the meat cutter to prepare one for you. It's simply a sliced chunk of whole rib eye:
** Editor;s Note - Frenching the Rib Roast is not required. The presentation is better this way but some would argue that the fat rendering down over the roast during the cooking from that section can add flavor as well. This is your personal preference. If for the first time you don't want to French the roast you do not have to by any means**
Next, using a sharp knife, make slits about an inch apart and half inch deep over the prime rib. Insert slivers of sliced garlic cloves into each slit.
2--tsp. garlic salt
2--tsp. onion salt
2--tsp. hickory-smoked salt
2--tsp. dried rosemary
1--tsp. black pepper
2--tsp. Canadian steak seasoning ( optional )
Another option is adding a tsp. of dried mustard--strictly a taste preference.
** Editor's Note - I prefer to use granulated garlic and onion or powders rather than salts and simply add some coarse salt to the rub myself. I have a hard time gauging exactly how much salt is in the premade salts. The roast will require some salt. It's up to you to decide how to apply it. Also if you use fresh rosemary increase the amount 50%. Dried herbs are more concentraded than fresh **
The old Charbroil was set up for indirect grilling method--coals on the left and right with the roast in the center. Several cups of hickory chips were soaked in water an hour or so before grilling and were added frequently during the grilling time. Adjust the amount of wood chips to your tast. We don't want to overpower the meat but we are trying to achieve that special hickory smoked flavor into the roast. Other woods may be used such as mesquite ( I'd leave the hickory-smoked salt out of the rub if you go this route ).
** Editor's note - A piece of meat this large will require a good deal of resting time after it is removed from the grill. In this case 10-15 minutes. Resting allows for the internal juices to settle down and not run out of the meat as soon as you cut into it. If you cut into it right away that is exactly what will happen. While the roast is resting it will continue to cook. So if you like your prime rib medium, you may want to pull it off a little short of medium so when it is done resting you will have it just the way you like it **
Now it's time for the 'chillin' side of the evening ( my favorite part sometimes ). The wine selected for the event was a 2005 B Side Cab. Sauv. I hadn't sipped a cab for a while and thought it should pair nicely with the prime rib. It was corked and poured to 'air a bit' prior to the photo. Of course I had to take a sip to see if it was a worthy choice. It says on the cork 'music to your mouth,' and it was. I didn't wait for dinner with this one and began enjoying it during the entire grilling process. On the back label of the bottle it states the wine is vinted and bottled by 'Three Loose Screws'...how appropriate for 'Three Grillin' Fools'?!?
One hour into the process the prime rib is browning nicely and the 'nibblers' are crispy. A few more coals are added along with additional hickory chips. The 'nibblers' were delivered to Mimi and disappeared quickly between the two of us:
The result was medium-rare to rare and was very tasty when combined with the horseradish sauce. Note the rib bones were removed to enable smaller slices to be made ( we intend yield 3 meals from this for the 2 of us ). Leave the bones in and you will get much thicker slices. While the roast was tented and resting the yellow squash was skillet-grilled just to the point of retaining firmness but still picking up that delicious grilled flavor:
** I'm so jealous I wasn't able to be there for this!! **
OUTSTANDING!!
ReplyDeletemmmmm loooks great making me hungry right now.....will try this soon
ReplyDeleteOh man! My mouth is watering! Great website! I live in a condo and I dream of one day owning a home so I can have a grill in my backyard! For now I will visit your site and drool. :-)
ReplyDeleteThis is amazing! Now that it's warming up here in MN, we're ready to grill. Prime rib is pricey but what a spectacular dinner it would make! That last photo would convince me to scrounge for every penny to buy a standing rib roast. 8-)
ReplyDelete