PRIME RIB ON CHARCOAL GRILL RECIPES

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CHRISTMAS PRIME RIB RECIPE | ALLRECIPES



Christmas Prime Rib Recipe | Allrecipes image

Delicious coating on outside of roast, and perfect roasting time. Plan on 1 pound per person.

Provided by JUDY2RIVER

Categories     Roasts

Total Time 145 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 1 prime rib roast

Number Of Ingredients 14

1 (6 pound) boneless prime rib roast
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
2 teaspoons garlic powder
2 stalks celery, cut into 2-inch pieces
1 carrot, cut into 2-inch pieces
1 small unpeeled onion, quartered and separated
2 teaspoons concentrated beef base (paste)
1 ½ cups water
1 teaspoon cornstarch
1 teaspoon water

Steps:

  • The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
  • Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.
  • Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.
  • To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.

Nutrition Facts : Calories 410.3 calories, CarbohydrateContent 3 g, CholesterolContent 84.3 mg, FatContent 33.5 g, FiberContent 0.7 g, ProteinContent 22.7 g, SaturatedFatContent 13.9 g, SodiumContent 465.8 mg, SugarContent 1 g

SMOKED PRIME RIB ROAST RECIPE: PERFECT MEDIUM RARE ...



Smoked Prime Rib Roast Recipe: Perfect Medium Rare ... image

Provided by Dean "Schuey" Schumann

Categories     Main Course

Prep Time 20 minutes

Cook Time 180 minutes

Yield 6

Number Of Ingredients 14

6lbs prime rib roast
2 onions
1 head garlic (halved horizontally)
2 rosemary sprigs
4 thyme sprigs
150 g unsalted butter (softened)
6 garlic cloves (chopped)
1 tbsp fresh rosemary (finely chopped)
2 tbsp fresh thyme (finely chopped)
½ tsp onion powder
2 tsp kosher salt
1 tsp black pepper
1 ½ cups beef broth
1 ½ cups red wine

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.

Nutrition Facts : Calories 1618 kcal, CarbohydrateContent 9 g, ProteinContent 64 g, FatContent 141 g, SaturatedFatContent 63 g, TransFatContent 1 g, CholesterolContent 328 mg, SodiumContent 1209 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving

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