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Need Prime Rib Roast (Bone -In)Recipe: Gas Grill
Posted on 12/22/18 at 11:48 am
Posted on 12/22/18 at 11:48 am
Anybody have any good recipes? Rub, cook time, etc.
ETA: I cook a big one every year but I’ve had a few people suggest more seasoning wouldn’t hurt. I season the hell out of it already with a rub. I had one person say they inject there’s but I’m NOT puncturing anything on a prime cut of beef like that.
ETA: I cook a big one every year but I’ve had a few people suggest more seasoning wouldn’t hurt. I season the hell out of it already with a rub. I had one person say they inject there’s but I’m NOT puncturing anything on a prime cut of beef like that.
This post was edited on 12/22/18 at 1:55 pm
Posted on 12/22/18 at 4:27 pm to Four Leaf Tayback
Posted on 12/22/18 at 5:22 pm to Four Leaf Tayback
I've used this recipe for years. It's a family favorite. It's for a charcoal grill, but it should work on a gas just as well.
Rib Roast w/ Au Jus
INGREDIENTS
* 1 boneless rib roast, about 5½ pounds, trimmed of excess fat
* Kosher salt
* Freshly ground black pepper
* ½ cup Dijon mustard
* ½ cup finely chopped shallots
* 6 garlic cloves, minced or pushed through a press
* 2 teaspoons finely chopped fresh thyme leaves
* 2 pounds meaty beef bones
* 1½ cups low-sodium beef broth
INSTRUCTIONS
* Season the roast evenly with 2 teaspoons salt and 1 teaspoon pepper. Combine the mustard, shallots, garlic, and thyme. Set aside ¼ cup of the mustard mixture for the au jus. Spread the remaining mustard mixture all over the top and sides of the roast. Allow the roast to stand at room temperature for 1 hour before grilling.
* Prepare the grill for direct and indirect cooking over medium heat (350° to 375°F).
* Place one large disposable foil pan inside of the other to create a single pan of double thickness. Put the bones in the pan and set the roast on top of the bones, fat side facing up. Position the pan on the cooking grate with the thicker end of the roast facing the hottest area of the grill. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 120°F for medium rare, about 2 hours, rotating the roast once after 1 hour. Start checking the temperature of the roast after 1¼ hours. Keep the grill’s temperature between 350° and 375°F.
* Remove the pan and the roast from the grill, loosely cover the roast with aluminum foil, and let rest for 20 to 30 minutes (the internal temperature will rise 5 to 10 degrees during this time).
* Transfer the roast to a cutting board. Remove the bones from the pan and discard. Pour off and discard the clear fat, leaving the browned bits in the pan. Return the pan to the grill over direct medium heat. Cook until the contents sizzle. Add the broth and the reserved mustard mixture. Holding the pan with an insulated barbecue mitt and using a wooden spoon, scrape up any browned bits from the bottom of the pan. Continue cooking until the mixture is hot. Remove from the grill and season with salt and pepper.
* Cut the roast into ½-inch slices. Serve warm with the sauce.
Rib Roast w/ Au Jus
INGREDIENTS
* 1 boneless rib roast, about 5½ pounds, trimmed of excess fat
* Kosher salt
* Freshly ground black pepper
* ½ cup Dijon mustard
* ½ cup finely chopped shallots
* 6 garlic cloves, minced or pushed through a press
* 2 teaspoons finely chopped fresh thyme leaves
* 2 pounds meaty beef bones
* 1½ cups low-sodium beef broth
INSTRUCTIONS
* Season the roast evenly with 2 teaspoons salt and 1 teaspoon pepper. Combine the mustard, shallots, garlic, and thyme. Set aside ¼ cup of the mustard mixture for the au jus. Spread the remaining mustard mixture all over the top and sides of the roast. Allow the roast to stand at room temperature for 1 hour before grilling.
* Prepare the grill for direct and indirect cooking over medium heat (350° to 375°F).
* Place one large disposable foil pan inside of the other to create a single pan of double thickness. Put the bones in the pan and set the roast on top of the bones, fat side facing up. Position the pan on the cooking grate with the thicker end of the roast facing the hottest area of the grill. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 120°F for medium rare, about 2 hours, rotating the roast once after 1 hour. Start checking the temperature of the roast after 1¼ hours. Keep the grill’s temperature between 350° and 375°F.
* Remove the pan and the roast from the grill, loosely cover the roast with aluminum foil, and let rest for 20 to 30 minutes (the internal temperature will rise 5 to 10 degrees during this time).
* Transfer the roast to a cutting board. Remove the bones from the pan and discard. Pour off and discard the clear fat, leaving the browned bits in the pan. Return the pan to the grill over direct medium heat. Cook until the contents sizzle. Add the broth and the reserved mustard mixture. Holding the pan with an insulated barbecue mitt and using a wooden spoon, scrape up any browned bits from the bottom of the pan. Continue cooking until the mixture is hot. Remove from the grill and season with salt and pepper.
* Cut the roast into ½-inch slices. Serve warm with the sauce.
This post was edited on 12/22/18 at 6:14 pm
Posted on 12/22/18 at 6:04 pm to Four Leaf Tayback
Do you have a good thermometer?
That's the key.
That's the key.
Posted on 12/22/18 at 6:12 pm to Four Leaf Tayback
Forgot to add, with that recipe you can substitute rosemary for the thyme and it turns out just as good. If you do use something other than thyme make sure to add some thyme when making the au jus.
Oh and it says boneless, but I always use bone-in, I just rest it on the bone in the pan.
Oh and it says boneless, but I always use bone-in, I just rest it on the bone in the pan.
This post was edited on 12/22/18 at 6:19 pm
Posted on 12/22/18 at 10:46 pm to Four Leaf Tayback
LINK
A guy I watch on YouTube, Baby Back Maniac, just did a prime rib on his Weber gasser. He normally does good stuff.
A guy I watch on YouTube, Baby Back Maniac, just did a prime rib on his Weber gasser. He normally does good stuff.
Posted on 12/23/18 at 7:02 am to Four Leaf Tayback
Why gas grill over oven?
Posted on 12/23/18 at 9:53 am to Four Leaf Tayback
just cook it in the oven. will save you time and taste the same
Posted on 12/23/18 at 10:52 am to Lester Earl
Its not bad to sear it in a scorching hot grill.
But i agree, the oven for the main cook is the way to go.
But i agree, the oven for the main cook is the way to go.
Posted on 12/23/18 at 10:59 am to Four Leaf Tayback
Posted on 12/23/18 at 11:13 am to MISSOURI WALTZ
The problem with leave in the oven methods is you cook to time not internal temperature. Everyone's oven is different.
If you want to make sure your really expensive piece of beef is cooked properly, the only way is to use a probe thermometer.
If you want to make sure your really expensive piece of beef is cooked properly, the only way is to use a probe thermometer.
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