Best Prime Rib Cedar Plank Roasted Recipes

PRIME RIB CEDAR PLANK ROASTED

Steps:

• In a bowl, combine garlic powder, onion powder, coarse black pepper, dried rosemary and cayenne pepper; mix well.
• Take the roast out of the fridge at least one hour prior to cooking so that the roast adjusts to room temperature.
• Season roast on all sides with Kosher salt.
• Coat the roast with Dijon mustard.
• Sprinkle the chopped rosemary evenly over the roast.
• Now sprinkle the entire roast generously with the dry rub mixture.
• Drizzle olive oil over the entire roast, use more olive oil if necessary.
• Pat the oil, rosemary and dry rub into the roast.
• Preheat the barbecue grill on medium-high heat for 10 minutes or until the chamber reaches 500°F.
• The cedar plank should be at least 3/4 inch thick, 7 1/2 inches wide and 16 inches long.
• Rinse the cedar plank and place it directly on the grill.
• Cover the grill and heat the cedar plank for about 4 minutes or until it starts to throw off a bit of smoke and crackles lightly.
• Reduce the heat to medium-low.
• Lay the rosemary twigs across the plank to make a bed for the roast.
• Place the roast on the rosemary and cover the grill.
• Cook for 1 1/2 to 2 hours, until the core of the roast reaches an internal temperature of 125°F.
• Keep testing the internal temperature with a good barbecue meat thermometer.
• When the roast reaches the desired temperature, remove from the grill along with the cedar plank.
• Tent loosely with aluminum foil and let rest for a least 30 minutes or up to 1 hour.
• The long resting period gives you plenty of time to grill some veggies.
• Serve some good freshly made horseradish with the prime rib roast.
• NOTE: Purchase a cedar plank at your lumber yard outlet. Make sure that it is NOT TREATED.
• The cost of the plank is much less expensive when you purchase at the lumber yard.

THE BEST PRIME RIB

Steps:

• Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
• Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
• Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
• Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

THE PERFECT PRIME RIB ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
• Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
• Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.