Grilling Greatness: How to Become a Prime Rib Pro with THESE Simple Tips
As the Grillionaire, I am proud to present to you the ultimate guide to preparing the best prime rib your friends and family have ever had.
This succulent, juicy cut of meat is the star of many holiday dinners, and for good reason - it's truly a showstopper. But if you've never cooked a prime rib before, it can seem intimidating. Never fear, though - I'm here to walk you through every step of the process, from choosing the perfect cut of meat to cooking it to perfection. I like to use the rotisserie attachment for your Monument Grills Clearview Four Burner Gas Grill. So grab your apron, fire up that grill, and let's get cooking!
First things first: what exactly is a prime rib?
Simply put, it's a roast cut from the back of the cow, specifically the rib area. It's known for its rich, beefy flavor and tender, juicy texture, thanks to the generous layer of fat that runs through the meat. Prime rib is often served in restaurants and at special occasions, and it's not hard to see why - it's truly a luxurious cut of meat.
NOW that you know what prime rib is, it's time to choose the right cut for your Christmas dinner. There are a few things to consider when selecting your prime rib. First, decide on the size of the roast. Figure about 1/2 to 3/4 of a pound per person, depending on how hungry your guests are (and let's be real, they're probably pretty ravenous after a day of present-opening and eggnog-guzzling).
Next, consider the grade of the meat. Prime grade is the highest quality, followed by choice and select. Prime grade has the most marbling (those beautiful little flecks of fat throughout the meat) and is generally considered the most flavorful and tender. It's also the most expensive, but for a special occasion like Christmas dinner, it's definitely worth splurging on.
Now that you've got your prime rib picked out, it's time to prep it for the grill.
One of the keys to a delicious prime rib is a flavorful herb rub, and I've got a recipe that's been in my family for years. It's a mix of rosemary, thyme, garlic, and black pepper, and it's the PERFECT blend of savory and aromatic.
- 2 tablespoons rosemary, finely chopped
- 2 tablespoons thyme, finely chopped
- 2 tablespoons garlic, minced
- 2 teaspoons black pepper
- 2 teaspoons salt
Just combine all the ingredients in a small bowl, then rub it all over the prime rib, making sure to get it into all the nooks and crannies. Make sure to use a binder such as mayo (YES, Mayo) or beef tallow to really enhance the beefy flavor.
Once your prime rib is prepped and rubbed, it's time to fire up the grill. I like to use the rotisserie attachment for my Monument Grills Clearview Four Burner Gas Grill, as it gives the meat a beautiful, even cook and that oh-so-satisfying crispy outer crust.
Set the grill to medium-high heat and place the prime rib on the rotisserie spit, making sure it's evenly balanced. Close the lid and let the magic happen - the rotisserie will slowly turn the meat, ensuring it cooks evenly on all sides.
Grillionaire Pro Tip: One thing I've learned from years of grilling experience is to use a water pan to help keep the moisture in the meat. Just fill a disposable aluminum pan with water and place it on the grill below the prime rib. This will help keep the meat moist and flavorful as it cooks, and it's a particularly useful technique if you're cooking a larger roast that could take several hours.
Cooking time will vary depending on the size of your prime rib and your desired level of doneness. A good rule of thumb is to aim for about 15-20 minutes per pound for medium-rare, or 25-30 minutes per pound for medium.
Just use a meat thermometer to check the internal temperature (you're looking for 130-135°F for medium-rare, or 140-145°F for medium) and take the prime rib off the grill when it's reached your desired temp.
I like to pull the prime rib off JUST before it hits 130ºF internally. I then crank up the heat on the grill and sear all the sides (about one to two minutes per side). Then I take it off the grill and set it in a pan for resting.
Let the prime rib rest for at least 15 minutes before slicing and serving, to allow the juices to redistribute and make for a more tender, flavorful roast. And voila! You've got yourself a show-stopping Christmas dinner that is sure to impress your friends and family. The Grillionaire's prime rib is always a hit at our holiday gatherings, and I have no doubt it will be a hit at yours too. Happy feasting, everyone!
One thing I ALSO love to do is make a sauce, using the bones from the Prime Rib. Here is that recipe:
Prime Rib Bone Sauce:
- Bones from a prime rib roast
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 bay leaf
- Salt and pepper, to taste
- Preheat your oven to 400°F.
- Place the prime rib bones on a baking sheet and roast for 20-30 minutes, or until they are nicely browned.
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
- Add the onion, carrots, and celery and cook until they are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the tomato paste and cook for 1-2 minutes, until it is fragrant.
- Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the roasted bones, beef broth, and bay leaf to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer for at least 2 hours, or up to 4 hours for a richer flavor.
- Strain the sauce through a fine-mesh sieve, discarding the solids.
- Season the sauce with salt and pepper to taste.
- Serve the sauce over the sliced prime rib, or use it as a base for a beef stew or other dishes.
This rich, flavorful sauce is the perfect way to make use of the bones from your prime rib roast, and it's sure to impress your friends and family. Enjoy!
Until next time, make sure you eat well, do well, and serve good food!
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