Grill-Roasted Prime Rib   2 comments

 Horse Radish Cream Sauce

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It’s Recipe Round Up Time and this month my sister Ellen is hosting Grilling Recipes!  If you have any recipes or even tips on grilling, write a post and then head on over to Ellen’s and follow the instructions there! 

Grill-Roasted Prime Rib For Gas Grill   

Your butcher can remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as you need them to protect it from overbrowning. Letting the roast stand at room temperature for 2 hours prior to grilling helps it cook evenly. Serve the roast as is or with Horseradish Cream Sauce (see recipe below).

Serves 6 to 8
1 first-cut (3- or 4-rib) beef standing rib roast , meat removed from bones, bones reserved, exterior fat trimmed to 1/8 inch (see note above)
1 tablespoon vegetable oil
Ground black pepper
1/4 cup kosher salt
Kitchen twine for tying roast, cut into four or six 2 1/2-foot lengths, (depending on number of bones)
2 cups wood chips (3-inch)
1 Large disposable aluminum baking pan

1. Rub roast with oil and season generously with pepper. Spread salt on rimmed baking sheet; press roast into salt to coat evenly on all sides. Tie meat back onto bones exactly from where it was cut, passing two lengths of twine between each set of bones and knotting securely. Refrigerate roast, uncovered, for 1 hour, then let stand at room temperature 2 additional hours.

2. Soak 2 cups wood chips in water for 30 minutes; drain. Place wood chips in small disposable aluminum pan; set aside. About 20 minutes before grilling, ignite grill, turn all burners to high, cover, and heat until very hot, about 15 minutes. Scrape grate clean with grill brush.

3. Turn off all but the primary burner (burner that will remain on during cooking). Place roast on grate over primary burner and sear on fat-covered sides until well browned, turning as needed, 8 to 10 minutes total. (If flare-ups occur, move roast to cooler side of grill until flames die down.) When thoroughly browned, transfer roast to cooler side of grill, bone side down, with tips of bones pointed away from fire. Place pan with soaked wood chips over primary burner. Cover grill, positioning top vent over roast to draw smoke through grill. Grill-roast between 225 and 250 degrees (do not remove lid for at least 1 1/2 hours) until instant-read thermometer inserted into center of roast reads 125 degrees for medium-rare, 2 to 2 1/2 hours.

4. Transfer roast to cutting board and let rest 20 minutes, lightly tented with foil. Remove strings and bones, cut into 1/2-inch-thick slices, and serve.

Makes about 1 cup
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon table salt
1/8 teaspoon ground black pepper

Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.

 This recipe is from Cook’s Illustrated.

ht: photo

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Posted August 1, 2007 by Lana G! in Cooking, Cooking Tips, Eating, Entertainment, Recipes

2 responses to “Grill-Roasted Prime Rib

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  1. Pingback: August Recipe Round-Up ~ Grilling « The Happy Wonderer

  2. Oh my this sounds wonderful. We’ll be over whenever you decide to try this…

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