For many families around the world, Christmas is the grandest holiday of them all, and likewise the Christmas dinner is the finest meal. The next entry in A Very Merry Grilled Christmas series is Grilled Prime Rib Roast – a traditional favorite of the season, this ultimate cut of beef is usually reserved for such special occasions because of the cost. This is a simple preparation of a rosemary rub, garlic, and slow cooking that yields a flavorful crust and tender middle.
To prepare the roast for grilling, cut small holes every two inches around the roast and insert slivers of garlic cloves and a leaf of fresh rosemary to season the inside. Then generously apply a rub of black pepper, dried rosemary, paprika, and salt all over the roast, which will char into a beautiful and tasty crust. The roast will then be grilled over indirect heat for 12-14 minutes per pound, so patience is the virtue of this recipe. This cut of beef is so flavorful and tender; it doesn’t take much except time to prepare amazing prime rib. So deck the halls with boughs of holly and the fragrance of terrific prime rib, and have A Very Merry Grilled Christmas!
Grilled Prime Rib Roast Ingredients
- 1 whole prime rib roast (7 bone, about 18 pounds), tied
- 6 to 8 cloves garlic, cut into slivers
- 2-3 sprigs fresh rosemary, chopped
- 2 tablespoons coarse ground black pepper
- 2 tablespoons dried rosemary
- 2 tablespoons sea salt
- 2 tablespoons paprika
- Aluminum drip pan
Grilled Prime Rib Roast Directions
- Prepare grill for indirect grilling with a large dripping pan under where the roast will be. Aim for a grill temperature around 375 degrees F. Periodically add water to the pan to keep the drippings from burning away if you want to make gravy. Make sure you know the weight of your prime rib. Plan on grilling indirectly for 12 to 14 minutes per pound. If you are using a smaller roast, adjust the ingredients and cooking times accordingly.
- With a sharp paring knife make a series of 1/2-inch deep holes every 2 inches all over the roast. Insert the garlic slivers in every other hole and a leaf from the rosemary in the rest. Combine black pepper, dried rosemary, salt and paprika and rub over the surface of the meat.
- When the grill is ready, place the roast on the well-oiled grate directly over the dripping pan. Cook for about 12 to 14 minutes per pound. An 18 pound roast will take about 3 1/2 to 4 hours. It is very important to use an accurate meat thermometer to check for doneness. You do not want to over cook this roast.
- When the meat reaches an internal temperature of 115 to 125 degrees remove it from the grill. Place it on a platter and cover loosely with foil. The meat will continue cooking and the internal temperature will continue to rise. Tent loosely wit aluminum foil and let rest for at least 15 minutes, but no more than 30. If you want the roast rare to medium rare, remove from the grill when the temperature is 115 degrees and let it rest for 15 minutes. If you want it more well done, remove from the grill at 125 degrees and let it rest for 30 minutes.
Taken from About.com
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