Making Prime Rib is a lot easier then you might think. It just takes longer to slow cook than grilling up some steaks for the evening. If you’ve never tried prime rib before, your in for a different taste and texture then your average everyday steak.
First, it starts with the right cut of meat. Whether bone-in or not, you are looking for USDA Prime or Certified Black Angus. Look for something that has a lot of marbleization in the cut, which is a blend of fat and protein throughout the meat. Remember, no fat means minimum flavor, which is why a Rib-eye roast!
- Prepare the roast the night before by liberally rubbing spices on all sides of the meat. You can use a mixture of salt, pepper, garlic, sugar, onion and paprika, or follow the Rub This! Beef recipe. Once the rub is on, wrap the meat in aluminum foil and place it in the fridge for up to 24 hours.
- On the day of the cook, remove the roast from the fridge one hour prior to going on the grill so that the meat has time to warm up.
- The next step is braising. You can either fire up your grill to 500° to braise the meat and then cool the temperature back down, or you can do what I do and pull out the trusty Lodge cast iron skillet and set the temp for med-high on the stove.
- Place 2 tablespoons of Olive Oil and 1 tablespoon of unsalted butter in the pan. Lightly brown all sides of the roast and then remove from heat.
- Light up the smoker using a selection of wood chunks and lump charcoal that you prefer. On beef, I like using red or white oak with the lump charcoal, since Hickory and Mesquite is not local to my area. However, you can pickup either of those wood chunks from a local BBQ or hardware store too. Set the temp on the smoker between 225°-250° using indirect heat (for Big Green Egg owners, toss on the ConvEGGtor, formerly called the plate setter).
- Grab your wireless meat probe thermometer and set the alarm for 130-135°, depending on whether you like medium rare or medium. This will take up anywhere from 3-7 hours, depending on the size and weight of the cut, but you can assume a 4lb roast will take at least 5 hours.
- When the temp has been reached, pull it off the grill and let it rest at least 15 minutes before serving by loosely covering with butcher paper or foil. This will allow the juices to settle back into the meat, and give you time to make some horseradish cream sauce.
- Slice to desired thickness and server with Au jus, horseradish and yorkshire pudding. Don’t forget the creamed corn or creamed spinach!
Rub This Beef! Rub
2 Tablespoons of Olive Oil
1 Tablespoon of Unsalted Butter
1 Prime Rib Roast