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.
#6 Hi Lisa \ud83d\udc1d Gallagher - I would leave the fat cap on. Prep the meat - spice rub and the garlic and rosemary - as much as 2 or 3 days before. . . tie the roast to help it stay "cylindrical" - and indirect roast it in the BBQ or - use your oven. The critical part is the internal meat temperature - which is always more critical than the time itself. 120 to 125 degrees for rare 135 to 145 degrees for medium rare 160 degrees for medium https://barbecuebible.com/recipe/grilled-prime-beef-ribs-garlic-rosemary/ Never cook to well done. Meat like this is safe and will be best if not over-cooked. Tent the roast with foil and rest the meat so it can relax and the juices flow back in. At least 20 to 30 minutes. More time is OK, but it is always never easy to resist the rest period. Internal temp will also rise while resting. Does it make the roast hard to carve? Nope. But do try to slice and not "saw" too much. Good luck and let us know how it went --- one thing I have discovered - usually dishes like this always come out awesomely, and even the mis-steaks are tasty. Merry Christmas and Happy New Year!
I received some questions via e-mail and thought I'd share the information for others. I over-simplified the post, and left some details out. Bone or Boneless? We went boneless because we had a lot of people to feed (50), and wanted more "value." But - bone-in is indeed more flavorful. Dry Rub I applied the rub on the same day as grilling, only because of **time** - each time I do BBQ for the office, I have to put my job duties on hold and handle all the prep, cook and serve from the BBQ. @Randall Burns says the dry rub can be there for 2 or 3 days. Also, he suggested applying the rub **under** the fat cap. Fat Cap I will leave the fat un-trimmed next time. It is for flavor and basting/moisture. Some people eat the fat, some do not - let the diners decide. Doneness The 4 hours thing is sort of meaningless to me - because I always cook until done by a thermometer. I targeted 120 to 125 degrees for rare, but since I wasn't sure what all people wanted, I accepted 135 degrees for medium rare. This "flexibility" also allowed me to take care of business chores. I forgot my thermometer, and had to go to Home Depot to get a new one. It is a Weber digital unit, at about $10. Note, at HD, there were 2 instant read thermometers, both digital and both the same price. I compared the 2 and chose the Weber because the probe was at least 1/2 inch longer. I wanted to get a dial, non-digital thermometer -- no batteries needed. I noticed a quirk - the thermometer needs to sit in the meat for at least 15 seconds to properly read. This may be something for you to examine when checking for doneness. I let the roasts rest for a full 30 minutes, even when people wanted to eat right away. That also helps, since the temp rises by around 10 degrees when resting. BTW - this was the first time I made prime rib roast. The closest thing I made on my Big Green Egg was a large leg of lamb for New Year's.
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Comments
Wayne Yoshida
6 years ago #8
Way to go, Lisa \ud83d\udc1d Gallagher - great to hear it went well and yummy!
Wayne Yoshida
6 years ago #7
Soooooooo Lisa \ud83d\udc1d Gallagher -- got an update on your holiday festivities???
Wayne Yoshida
6 years ago #6
Ohhhh. https://cooking.nytimes.com/recipes/1017129-yorkshire-pudding
Wayne Yoshida
6 years ago #5
Oh Yeah Bill Stankiewicz, \ud83d\udc1d Brand Ambassador !! Best holiday wishes for you and yours!
Wayne Yoshida
6 years ago #4
Hi Lisa \ud83d\udc1d Gallagher - I would leave the fat cap on. Prep the meat - spice rub and the garlic and rosemary - as much as 2 or 3 days before. . . tie the roast to help it stay "cylindrical" - and indirect roast it in the BBQ or - use your oven. The critical part is the internal meat temperature - which is always more critical than the time itself. 120 to 125 degrees for rare 135 to 145 degrees for medium rare 160 degrees for medium https://barbecuebible.com/recipe/grilled-prime-beef-ribs-garlic-rosemary/ Never cook to well done. Meat like this is safe and will be best if not over-cooked. Tent the roast with foil and rest the meat so it can relax and the juices flow back in. At least 20 to 30 minutes. More time is OK, but it is always never easy to resist the rest period. Internal temp will also rise while resting. Does it make the roast hard to carve? Nope. But do try to slice and not "saw" too much. Good luck and let us know how it went --- one thing I have discovered - usually dishes like this always come out awesomely, and even the mis-steaks are tasty. Merry Christmas and Happy New Year!
Wayne Yoshida
6 years ago #3
#5 Oh Jim Able - that movie in the mind cooked up some scary images, especially that beef balls part. . .
Wayne Yoshida
6 years ago #2
Wayne Yoshida
6 years ago #1