Boneless Prime Rib Roast
Feed a Crowd with Something Special
As the office "grill guy" I am always called upon to cook on the company barbecue. It's a gas grill, but I prefer charcoal and use ceramic cookers (Big Green Egg).
So a few weeks ago, it was decided we would have a "home cooked" meal for the company Christmas party: Prime rib.
Prime rib is an expensive and delicious cut of meat, feeds plenty of people and is possibly intimidating. Since I had to cook for around 50 people, we bought two 15-pound (7 kg) boneless prime rib roasts.
I decided to use the BBQ Bible version, basically studding the roast with garlic and rosemary and then adding a dry rub made of salt, pepper, paprika and dried rosemary.
I cut the two roasts into two pieces, based on a suggestion from our Executive Assistant, Bonnie. She is a chef so I listen to her advice. . . cutting the roasts in half would help increase the choices for doneness.
Against my instincts, I trimmed the fat cap slightly on one of the roasts. As an experiment, I left the other one un-trimmed, straight from the butcher. Chefs Randy and Paul (Randall Burns and Paul "Pablo" Croubalian) say to never trim the fat cap. Let the diners decide whether or not they want to eat the fat, and it adds flavor to the meat.
The day before the event, I stabbed the roasts with a paring knife and inserted slivers of fresh garlic and sprigs of rosemary, and then tied the roast. I tented the roasts with wax paper and put the prepared meat into the fridge.
The next morning, I added the dry rub, and prepared the grill for indirect cooking.
Lots of meat on the grill, already looking delicious. . . after about four hours, both prime rib roasts looked like this - perfect, medium rare doneness. This is one of the roasts, resting.
Both prime rib roasts were perfect. Home made horseradish cream sauce is in the green bowl.
Sadly, not much was left over. . . . .