Best Outdoor Grilled Prime Rib Roast Recipes
OUTDOOR GRILLED PRIME RIB ROAST
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
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
DAN'S OUTDOOR GRILLED PRIME RIB ROAST
This is the recipe I created for my husband for Father's Day 2014. It was made on the outdoor grill I had gotten him for his special day. I ordered this roast from FOOD 4 LESS IN CHICAGO HEIGHTS ILL. They have a great quality of meats, & I go there often especially for their great sales. I wanted the roast to be flavorful, moist, tender & juicy, & it was all that plus more. It turned out perfectly. Just the way we wanted it to be. I used a bed of veggies underneath, & used ginger Ale 4 the Beef Broth. When combined w/juices from roast it created an awesome caramelized vegetable flavor
Provided by Rose Mary Mogan @cookinginillinois
Categories Beef
Number Of Ingredients 10
Steps:
- ALLOW ROAST TO COME TO ROOM TEMPERATURE BEFORE PLACING ON GRILL. THIS MAKE FOR A MORE EVEN HEAT DISTRIBUTION DURING COOKING TIME ON THE GRILL. YOU WILL NEED A 12 INCH DEEP roasting PAN OR ALUMINUM THROW AWAY PAN.
- Using a sharp knife with a tip, MAKE DEEP GASHES INTO ROAST. Insert the slivers of garlic into roast, and push them down into meat. Use as much or as little as you like, and save what's left over to be added to the vegetable bed.
- Combine the spices in a small bowl, blend together, coat roast with cooking spray or olive oil, then sprinkle spices liberally over the entire surface of the roast.
- Roast should look like this when you are done. Spray with cooking spray so that the spices adheres to the surface of the roast.
- Now spray a 12 inch deep dish pan with cooking spray. Add 1 pound of carrots, I used baby carrots but either will work, cut them up if using regular carrots.
- Add the onions cut into eights,
- Next add the celery and about 1/2 can of ginger ale. Reserve the rest to be used later if needed.
- Now place the roast on top of vegetables. Prepare the grill and when a temperature of 475 degrees F. is reached, add the roast. Allow to cook at 475 degrees F. FOR 20 TO 25 MINUTES, but DO NOT OPEN THE GRILL.
- After TIME HAS ELAPSED REDUCE THE GRILL TEMPERATURE TO 325 DEGREES F.(May need to open grill top slightly to reduce temperature quickly.) Continue cooking roast until internal temperature of about 140 degrees F. is reached for medium Rare, or less if you prepare rare about 125 degrees F.
- ALLOW ROAST TO REST ABOUT 15 TO 20 MINUTES BEFORE CARVING, THIS IS TO ALLOW THE JUICES TO REDISTRIBUTE. At this point I chose to cut away the rack of bones to make it much easier to carve the roast. I prefer using an electric knife to carve the roast. So slice into desired thickness, and enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love