ntent/uploads/2011/12/DSC_0858.jpg”>This prime rib came out beautifully and the rub created a nice aromatic crust. No photoshopping on this photo, it just came out that good!
I never grew up having Prime Rib for the Holidays, but I’ve heard that it’s a staple in many a Holiday Kitchen, so I thought I’d give it a try this year. My friends over at Grand Western Steaks recommended I give one a try so I thought, why not? Maybe a Standing Rib Roast will become a fixture at my holiday table.
As you all very well know, anything you can do in an oven, you can do on your grill, and I set out to dry roast the Prime Rib in my Big Green Egg. While many will add a “kiss of smoke”, the lump charcoal used in the egg is wood, and it is smoky on its own so I figured this was enough after consorting with the BBQ perfectionists in my life (Meathead from Amazing Ribs, Chris from Nibblemethis and John Dawson from Patio Daddio).
I used a 6lb bone in rib roast, but I’ve heard that this cut of meat is equally good without the bones as in this cut of meat the bones aren’t adding flavor/texture as much as they seem to in other cuts (according to Meathead in his recent recipe). I made a wonderful rub that was a variation of Adam Perry Lang’s and truly wouldn’t change a thing about this rub. It is PERFECT.
My conclusion is that if you are a Prime Rib person, this rub and method work well and will not disappoint. As always, the Big Green Egg maintains temperature and the rub created a juicy crust that complimented the meat perfectly.
Horseradish Dipping Sauce; this is a slight adaptation of Meathead’s “Secretariat Sauce”.
Mix together and refrigerate until ready to serve. This makes enough for leftovers the next day.
Set the meat out for at least 30 minutes before putting on the grill so it has time to get closer to room temperature.
Go ahead and heat up your grill for indirect cooking at 325 degrees. As I used the Big Green Egg, I inverted the plate setter so the legs were facing up, then put an aluminum pan on it to catch the drippings. The meat rested on the grates.
(The plate setter is used for cooking indirect on the egg. If you are using a gas or charcoal grill, you will need to create an indirect cooking zone by leaving one burner on and putting the meat on the indirect (burner off) side. The same applies for charcoal where the charcoal will be on one side of the grill and you will put the roast on the indirect side, ie, not on top of the coals.)
Mix the rub ingredients together and rub into the meat well so all parts are well coated. If you like, you can trim some of the fat on the meat so that there are more places for the rub to adhere.
Put the meat on the grill with the bones on the bottom and the fat cap on the top.
Use a meat thermometer so that you can watch the internal temperature of the meat. Roast your meat at 325 degrees until the internal temperature reaches 130 degrees (this will be medium rare). Keep in mind that the meat will continue to cook after you take if off the grill. For a 6 lb rib roast, this will take about 1.5-2 hours. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.
Tent your roast for 15-20 minutes so the juices can reabsorb. I served mine with a creamy horseradish dipping sauce that also went well with the French Dip Sandwiches I made with the leftovers the next day.
You can use the drippings to make gravy but I was happy with the dipping sauce for this recipe. I paired it with roasted asparagus and blue cheese mashed potatoes for a killer Holiday meal. Serve this for your next special occasion or when the family comes to town and you won’t be disappointed.