Wayne Yoshida in Barbacoa Barbecue BBQ, Foodies Principal Technical Writer | Senior Technical Writer • Skyworks Solutions, Inc Dec 22, 2017 · 2 min read · 2.2K

Boneless Prime Rib Roast

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 started with a recipe from my BBQ hero, Steven Raichlen's BBQ Bible. But there is another version on the Big Green Egg website.

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. . . . . 

About Wayne Yoshida

Wayne Yoshida is a technical writer and education advocate with sales management experience. Wayne currently works in the alternative fuel vehicle (AFV) industry and has worked for a wide variety of high technology companies, including aerospace and defensephotonics, lasers and opto-mechanics, two-way radiotelecommunications and a non-profit, educational organization. His personal passion for electronics and Amateur Radio opened many doors to some very interesting personal and professional experiences. Working as a ham radio consultant for the NASA Johnson Space Center during Space Shuttle mission STS-9 is his most memorable experience.Connect with him on LinkedIn, Twitter and beBee, and for a look into his personal passions, follow his blog.

Wayne Yoshida Jan 4, 2018 · #19

#18 Way to go, @Lisa 🐝 Gallagher - great to hear it went well and yummy!

Lisa Gallagher Jan 4, 2018 · #18

#17 I did it @Wayne Yoshida! I seared my prime rib at 450 degs for 15 mins, then turned it down to 350 for about 2.5 hrs or so. I used different spices. I put Au Juis Gravy Mix and a packet of ranch dressing together and patted the roast with it. The bark was delicious. We had rare-medium prime rib depending on what part was cut. So, I must say, it was a success! I needed a boost to do this, so thank you.

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Wayne Yoshida Jan 3, 2018 · #17

#6 Soooooooo @Lisa 🐝 Gallagher -- got an update on your holiday festivities???

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Randall Burns Dec 29, 2017 · #15

The next step @Wayne Yoshida is the Yorkshire Pudding, the classic garnish that accompanies the Prime Rib. :-)

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Randall Burns Dec 29, 2017 · #14

#13 HaHa! Absolutely no offense taken @🐝 Fatima G. Williams No doubt about it that cooking is "Sexy", (as per my recent post about mussels which you read :-) ), regardless about who is doing the cooking. I am working on the next installment in that series which I will Tag you. It is a nurturing, fulfilling, and sharing process; it is NOT a chore.

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🐝 Fatima G. Williams Dec 29, 2017 · #13

#12 @Randall Burns It is kinda fun and if I may say so (winks) sexy when I see men cook LOL. No offense here just being a little cheeky ROFLOL. In India we usually don't see our dads in the Kitchen my dad the only thing he loved doing was frying Bacons and sausages on Sunday mornings after mass. Oh how he loved pork ribs and sausages. But my uncle Edgar cooks like a Master Chef, I am planning to marry a Chef someday 😇😇😇😇

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Randall Burns Dec 25, 2017 · #12

Great post @Wayne Yoshida, very close to my heart as I've been cooking these, (whole) for 40 years. You're right in your temperatures; here's some points;

If you leave the bone in, (which gives flavor and some people LOVE chomping on them, including any friendly dogs at dinner), you can tell the doneness by how far the meat has shrunk up the bone; ie. generally 1/2" to 3/4" from original point will be rare, 3/4" to 1 " will be MR.
- In the days before thermometers, LMFAO!!!!, we would stick a carving fork into the roast, leave it for 15 seconds, remove it and touch it to the skin just below our bottom lip, for rare it should feel "warm" but not hot. I'm sure that @Paul "Pablo" Croubalian is familiar with this method.
In the green egg, as in an oven it's important to "sear" it hot then turn it down and cook it slow for longer, in an oven start it at 550, preheated, for 10 minutes, then drop oven to 275, (F).
Like anything, practice, practice, practice, but I would say if this is your first try you did excellent! You'll get better and better!

Merry Xmas Buddy!

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