Grilled Rib Roast Recipes

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GRILLED PRIME RIB ROAST



Grilled Prime Rib Roast image

Prime rib is a delicious, savory cut of beef valued by many as one of the best parts of the cow you can eat. Most assume they'll only ever be able to taste this expensive cut by paying top dollar in a restaurant.

Provided by cavetools

Categories     Main Course

Number Of Ingredients 7

Garlic cloves, slivered.
Fresh rosemary sprigs.
Dried rosemary.
Hot paprika.
Kosher salt.
Freshly ground black pepper, coarse grind.
18 Pounds Prime beef rib roast, (7 bones, tied with butcher's twine).

Steps:

  • First, make several half inch deep holes in your meat across all sides of the roast with a sharp knife, spaced about two inches apart.
  • Fill the holes with slivered pieces of garlic and rosemary leaves alternating between the two (this will likely require about 7 cloves of garlic and 3 sprigs of rosemary depending on how thinly you cut the garlic and how many leaves are on a sprig).
  • Once the holes have been filled, mix together two tablespoons each of black pepper, kosher salt, paprika, and dried rosemary with a tablespoon of vegetable oil, rubbing or brushing it onto the meat on all sides.
  • Once seasoned, allow the meat to rest at room temperature for half an hour.
  • This lets the meat warm up slightly before it hits the heat, ensuring a more even cook and a juicier end product.
  • While your roast warms up, now is a good time to light the grill.
  • The properly cook prime rib using this method, you need to set up your grill for indirect cooking at a grill temperature of about 375 degrees Fahrenheit.
  • For a charcoal grill, this would mean placing coals only on one side of the grill or using a heat diffuser, while keeping one area of a propane grill turned off.
  • Additionally, add a grill safe baking pan underneath the space you plan to put the prime rib, as this will let you catch the drippings you'll use for making gravy later on.
  • Once the grill and the meat have come up to temperature, you can begin cooking.
  • Place your prime rib roast onto the grate in the cold spot you make earlier for indirect grilling.
  • You can expect the roast to cook for around 12 minutes per pound of meat, meaning close to 3 and a half hours for a roast this size.
  • Remember to periodically add a little bit of water to the baking pan catching the drippings to prevent them from burning.
  • When the meat has reached the designated temperature, remove it from the grill and place it onto a cutting board or other flat surface.
  • Tent loosely with aluminum foil and let it rest for at least 20 minutes if not an hour.
  • During this resting period, the meat fibers will relax and reabsorb some of their lost juices, leading to a more tender and flavorful meat.
  • Additionally, this extra time allows the residual heat inside the roast to distribute evenly, raising the temperature by about 5 degrees and ending the cooking process.
  • As your meat rests, now is the perfect time to make some delicious gravy to go with it.
  • Place the pan full of drippings onto the stove and heat it over medium heat.
  • Add in a few tablespoons of flower, stirring it into the fat until it's completely coated.
  • Cook the flower for about two minutes before adding in a cup of beef or chicken stock, whisking the mixture vigorously and scrapping the bottom of the pan to loosen any browned bits stuck to the bottom.
  • Continue cooking the gravy until it reaches your desired thickness, adding salt and pepper to taste.
  • You could also toss in a few fresh herbs to help make it extra flavorful. Once it's done, strain it through a fine mesh sieve into a container.
  • Once both your meat and gravy are ready, it's time to eat.

Nutrition Facts : ServingSize 85 g, Calories 290 kcal

STANDING RIB ROAST



Standing Rib Roast image

Provided by Bobby Flay

Time 2h15m

Yield 8 servings

Number Of Ingredients 7

1 (6-rib) standing rib roast
Vegetable oil
Salt and freshly ground black pepper
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried sage
Garlic cloves

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.

GRILLED RIB ROAST



Grilled Rib Roast image

Make and share this Grilled Rib Roast recipe from Food.com.

Provided by CookingONTheSide

Categories     Very Low Carbs

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 lbs rib roast (approximately 3 bones)
1 (1 ounce) package fresh rosemary, divided
1 (1 ounce) package fresh thyme, divided
olive oil
salt
fresh ground black pepper

Steps:

  • Preheat grill.
  • Generously rub rib roast with salt and pepper.
  • Sear bottom and sides for 2 minutes each.
  • Top side has too much fat and will cause a grease fire if you cook for 2 minutes.
  • In a bowl combine the fresh rosemary and fresh thyme and drizzle with 3 tbsp of olive oil.
  • Place 2/3's of herbs on the bottom of a cake pan, then the rib roast, fat side up, and then place the remaining herbs on top of the roast.
  • Lower heat to medium low, close lid, and cook for 90 minutes.
  • Carefully remove pan from oven, discard herbs and allow rib roast to sit for 10 minutes on a cutting board to allow juices to redistribute back into the meat.
  • Slice and serve.
  • Note:.
  • 120 -125 degrees for Rare.
  • 130-135 degrees for Medium.
  • 140 -145 degrees for Medium well.
  • 150 degrees for Well done.

Nutrition Facts : Calories 2493.2, Fat 224.1, SaturatedFat 93.6, Cholesterol 496.7, Sodium 363.1, Carbohydrate 3.2, Fiber 2, Protein 108.9

OUTDOOR GRILLED PRIME RIB ROAST



Outdoor Grilled Prime Rib Roast image

My DH grilled a Prime Rib roast for company dinner last night and I will never cook it any other way, it was perfectly done. Medium on the end cuts and medium-rare in the middle. The secret is to keep the grill temperature at 475* and never peek while it's cooking!!

Provided by Chef53Kathy

Categories     Meat

Time 2h15m

Yield 6 cuts, 4-6 serving(s)

Number Of Ingredients 2

4 -5 lbs boneless prime rib roast
2 -3 tablespoons McCormick's Montreal Brand steak seasoning

Steps:

  • Season the roast the night before you will be cooking it. Preheat the grill to 475* (we have a gas grill with three sets of burners, light the two side burners and not the one directly under the pan) Remove the roast from the refrigerator about 30 minutes before putting it on the grill. Remove from foil and place in a roasting pan, (we use throw away aluminum pans). Cook the roast for 60 minutes, turn off the grill and allow roast to 'rest' in the hot grill for an additional 60 minutes. It will be wonderful and you will have a great tasting au jus in the baking pan, just skim off the fat. Note, cooking time includes the resting time as well.

Nutrition Facts : Calories 1651.1, Fat 149.1, SaturatedFat 62.2, Cholesterol 331.1, Sodium 240.4, Protein 72.2

HOW TO GRILL A PRIME RIB ROAST



How to Grill a Prime Rib Roast image

This delicious show-stopper of a meal uses a dry brine to maximize flavor.

Provided by Matthew Eads

Categories     Entree     Main Course

Time P3DT2h

Number Of Ingredients 11

1 4 lb bone-in prime rib roast
3 tbsp coarse sea salt
2 tbsp olive oil
2 sprigs rosemary, (leaves pulled from stems and coarsely chopped)
8 tsp salt
4 tsp ground espresso
3 tsp sugar
3 tsp granulated garlic
2 tsp onion powder
1 tsp ground black pepper
1 tsp chipotle chili pepper

Steps:

  • Rinse your roast under cold water. Pat dry with paper towels and place roast on wire cooling rack. Salt all sides of the roast with coarse sea salt and place in the refrigerator for 3 days.
  • Preheat your grill to 225-235 degrees.
  • While the grill is preheating, prepare your prime rib by applying a light coat of olive oil over the entire roast.
  • In a mixing bowl, whisk together all ingredients for the beef rub. Apply liberally over the entire roast. On top of the beef rub, sprinkle chopped fresh rosemary. Allow roast to sit on the counter and come up towards room temperature while your grill preheats.
  • Insert a reliable meat thermometer in the roast, place roast on grill over indirect heat, as far from the heat source as possible. Be sure to place the roast with the bones facing the heat source.
  • When the internal temperature reaches 122 degrees (about 2 hours), remove the roast from the grill and set aside. Increase the direct heat zone of your grill to extra-high.
  • Place the roast directly over high heat for a total of 5 minutes, turning often so that all sides get a nice crust built up.
  • Remove roast from heat, place on a cutting board, and tent with foil. Allow resting for 10-15 minutes before slicing.
  • Using a sharp knife, slice roast in 1/2 inch slices and serve with roasted garlic mashed potatoes and creamed spinach.

GRILLED STANDING RIB ROAST



Grilled Standing Rib Roast image

Make and share this Grilled Standing Rib Roast recipe from Food.com.

Provided by nevillessault

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 2

8 lbs your choice lean rib roast
2 tablespoons salt and pepper (to season)

Steps:

  • USE INDIRECT METHOD.
  • Have Nevilles help choose a Rib roast to your liking.
  • Loosen feather bones and tie securely.
  • Rub the roast with salt and pepper.
  • Place roast fat side up, in center of cooking grate directly over drip pan.
  • An 8 pound roast requires approximately 15 minutes per pound to reach an internal temperature of 160 F (71 C) medium.

Nutrition Facts :

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