PRIME RIB CHARCOAL GRILL RECIPES

Steps:

• Pre-warm your smoker to 450°F ready for the first part of the cook.
• Prep the prime rib roast by making sure the bones are clean and then truss the meat with butcher’s twine.
• Combine the herb and garlic compound butter ingredients in a bowl and mix thoroughly.
• Place roughly chopped onion quarters, garlic and fresh herbs in a cast iron pan.
• Place the rib roast bone side up in the pan and apply herb and garlic butter to this side, turn over and apply to the rest of the rib roast, including the sides. Rresere any leftover for later.
• Place the rib roast in the smoker and cook at at 450° for 20 minutes.
• After 20 minutes, apply the last of the herb and garlic butter to the top of the prime rib roast and lower the temp to 250°F.
• Baste the rib roast every 30 minutes with the buttery juices from the pan.
• Once the prime rib roast reaches an internal temp of 118°F, take it out of the smoker for a 20 minute rest.
• While the rib roast is resting, place the cast iron pan over a high heat, add in the beef broth and red wine and simmer for 15 minutes and allow the sauce to reduce.
• After 15 minutes, strain the sauce and add to a gravy jug.
• Slice the prime rib roast into single rib eyes, remove the bones and slice into ¼” to ⅓” slices, drizzle with the red wine sauce and serve immediately.

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.