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.
HOW TO GRILL A PRIME RIB ROAST
This delicious show-stopper of a meal uses a dry brine to maximize flavor.
Provided by Matthew Eads
Categories Entree Main Course
Time P3DT2h
Number Of Ingredients 11
Steps:
- Rinse your roast under cold water. Pat dry with paper towels and place roast on wire cooling rack. Salt all sides of the roast with coarse sea salt and place in the refrigerator for 3 days.
- Preheat your grill to 225-235 degrees.
- While the grill is preheating, prepare your prime rib by applying a light coat of olive oil over the entire roast.
- In a mixing bowl, whisk together all ingredients for the beef rub. Apply liberally over the entire roast. On top of the beef rub, sprinkle chopped fresh rosemary. Allow roast to sit on the counter and come up towards room temperature while your grill preheats.
- Insert a reliable meat thermometer in the roast, place roast on grill over indirect heat, as far from the heat source as possible. Be sure to place the roast with the bones facing the heat source.
- When the internal temperature reaches 122 degrees (about 2 hours), remove the roast from the grill and set aside. Increase the direct heat zone of your grill to extra-high.
- Place the roast directly over high heat for a total of 5 minutes, turning often so that all sides get a nice crust built up.
- Remove roast from heat, place on a cutting board, and tent with foil. Allow resting for 10-15 minutes before slicing.
- Using a sharp knife, slice roast in 1/2 inch slices and serve with roasted garlic mashed potatoes and creamed spinach.
DAN'S OUTDOOR GRILLED PRIME RIB ROAST
This is the recipe I created for my husband for Father's Day 2014. It was made on the outdoor grill I had gotten him for his special day. I ordered this roast from FOOD 4 LESS IN CHICAGO HEIGHTS ILL. They have a great quality of meats, & I go there often especially for their great sales. I wanted the roast to be flavorful, moist, tender & juicy, & it was all that plus more. It turned out perfectly. Just the way we wanted it to be. I used a bed of veggies underneath, & used ginger Ale 4 the Beef Broth. When combined w/juices from roast it created an awesome caramelized vegetable flavor
Provided by Rose Mary Mogan @cookinginillinois
Categories Beef
Number Of Ingredients 10
Steps:
- ALLOW ROAST TO COME TO ROOM TEMPERATURE BEFORE PLACING ON GRILL. THIS MAKE FOR A MORE EVEN HEAT DISTRIBUTION DURING COOKING TIME ON THE GRILL. YOU WILL NEED A 12 INCH DEEP roasting PAN OR ALUMINUM THROW AWAY PAN.
- Using a sharp knife with a tip, MAKE DEEP GASHES INTO ROAST. Insert the slivers of garlic into roast, and push them down into meat. Use as much or as little as you like, and save what's left over to be added to the vegetable bed.
- Combine the spices in a small bowl, blend together, coat roast with cooking spray or olive oil, then sprinkle spices liberally over the entire surface of the roast.
- Roast should look like this when you are done. Spray with cooking spray so that the spices adheres to the surface of the roast.
- Now spray a 12 inch deep dish pan with cooking spray. Add 1 pound of carrots, I used baby carrots but either will work, cut them up if using regular carrots.
- Add the onions cut into eights,
- Next add the celery and about 1/2 can of ginger ale. Reserve the rest to be used later if needed.
- Now place the roast on top of vegetables. Prepare the grill and when a temperature of 475 degrees F. is reached, add the roast. Allow to cook at 475 degrees F. FOR 20 TO 25 MINUTES, but DO NOT OPEN THE GRILL.
- After TIME HAS ELAPSED REDUCE THE GRILL TEMPERATURE TO 325 DEGREES F.(May need to open grill top slightly to reduce temperature quickly.) Continue cooking roast until internal temperature of about 140 degrees F. is reached for medium Rare, or less if you prepare rare about 125 degrees F.
- ALLOW ROAST TO REST ABOUT 15 TO 20 MINUTES BEFORE CARVING, THIS IS TO ALLOW THE JUICES TO REDISTRIBUTE. At this point I chose to cut away the rack of bones to make it much easier to carve the roast. I prefer using an electric knife to carve the roast. So slice into desired thickness, and enjoy.
GRILLED PRIME RIB ROAST
This grilled prime rib roast is simple as well as simply amazing, you and your family are going to love it!
Provided by Ken Noland
Categories Grilling
Time 2h50m
Number Of Ingredients 5
Steps:
- 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.
- Prepare your grill to cook using indirect heat. Your grill should be 350 - 375 degrees F.
- Mix the minced garlic, fresh ground black pepper, Montreal steak spice, Kosher salt, brown sugar, thyme, rosemary and oregano together in a bowl and set aside.
- Rub the prime rib roast with vegetable oil. Then rub all sides of the roast with the garlic herb mixture.
- Insert the temperature probe so it sits in the center of the roast. set the high-temperature alarm to the desired temperature approximately. (130 degrees F for medium-rare)
- Place on the non-heated side of the grill with the bone side down and close the lid.
- Maintain a temperature range of 350 - 375 degrees F.
- Once it reaches the internal temperature, you want to remove the roast from the grill and cover loosely with foil for 15-30 minutes.
- Slice and enjoy!!
Nutrition Facts : Calories 219 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 17 grams fat, Fiber 0 grams fiber, Protein 15 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 136 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GRILLED PRIME RIB
There is nothing better than a prime rib roast, especially if you can find one that is USDA Prime. The problem is the amount of time it takes and the financial risk if carved undercooked. I solved the problem by creating this recipe. You get all the benefits of the roast with none of the risk. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it. Remember to pre-order your meat if you want Prime beef. Wine Notes: Can you say Cabernet Sauvignon? This is the place to pull out one of the old ones if you have it. Many wine shops have some past vintages in back ready for the asking!
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the grill.
- Remove the steaks from the refrigerator and allow them to come to room temperature.
- Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
- Make the garlic paste: Trim the stem ends off garlic cloves.
- Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.
- Remove the skillet from the heat and allow the garlic to cool in the oil.
- In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
- Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
- Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
- Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
- Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
- Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
- Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.
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