A Great Prime Rib Recipe for Your Grill That Everyone Will LOve

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A Great Prime Rib Recipe for the Holidays or Anytime

Debbie and I entertain quite a lot and I have a prime rib recipe that I absolutely love to cook.

I have seen a great deal of prime rib recipes out there, but I really enjoy this one. It is not only very tasty, but it is rather simple to make as well.

Grilling prime rib is not as hard as you may think and it can come out really wonderful with just a little effort on your part. Just ask our friends. You just have to know some basic things and remember not to rush it.

I can show you how to make this meal with easy step by step instructions and you can see for yourself what a great prime rib recipe this is. Also as an added bonus we have a good recipe for your horsey sauce if that is how you like to eat it.

This is Debbie's recipe and it shows up on her site as well.

This particular prime rib recipe happens to come from Steven Raichlen.

You can use either a gas or charcoal grill for this prime rib roast recipe, but I have to tell you, I am rather partial to gas.

Only because if this meal is cooked right it will take you 3 1/2 to 4 hours to cook (for the large cut) and by using gas I can concentrate on my guests and not have to worry about adding coals from time to time.

The Recipe

2-TBL fresh ground pepper	2-TBL dried rosemary
2-TBL sea or kosher salt	2-TBL sweet paprika
6 cloves of garlic	4 sprigs of rosemary

Side Note:
I use peppercorns and grind them fresh when I make the rub. I also make my rub ahead of time and keep it stored in an airtight container. The flavor of the spices will blend together by doing this, which is what you want and by making it ahead of time I always have a supply ready to go.

The Prep

Cut each clove of garlic in quarters and strip the leaves off of one or two rosemary sprigs

Get the rub together that you plan on using, put it in a bowl and put the rest away.

Use a prime rib roast with 7 ribs (16 to 18 lbs) for this recipe. Using a small knife make 1/2 inch deep slits on the top, sides and bottom of the roast. Make these holes about 2 inches apart from each other.

Once the holes are made put the slivers of garlic in every other hole and a leaf or two of rosemary in every other hole.

Next put the rub on the meat as shown. Put it on the top, bottom and sides of the roast, cover the roast and put it back the your refrigerator.

For this prime rib recipe I always prep and put my rub on at least the morning that I plan to cook the roast, if not even the night before. I also bring the roast back out of the refrigerator well in advance of cooking so it can get to room temperature.

NO LONGER THAN A HOUR THOUGH.

Remember, you can use this recipe to make a smaller roast as well. Just use less of everything keeping it in proper proportion.

Cooking your Roast

First off you need to get your grill warmed up. Also it doesn't matter whether you are using gas or charcoal, you will be cooking with indirect heat for this meal. Gas is just more convenient to use. If you are using charcoal though, you will have to remember to add about 10 coals to each side every hour to keep your heat up.

This meal will not burn using indirect heat so don't keep opening your lid. All you will do is prolong the cooking process by letting all the heat out. You can use a remote control thermometer to check your temperature instead. I have one and I really love it

Again, don't forget to take your meat out of the refrigerator far enough in advance so it gets to room temperature before grilling.

Using a gas grill I leave the front and back burners on just a bit lower than the medium heat setting for winter cooking and I turn off the middle burner. If I am cooking during the summer I might turn the burners to low or depending how hot it is outside. I might even use only one burner and turn two off.

Also when I cook this meal, rather than putting the meat directly on the grill, I use a disposable aluminum pan to cook it in. This prime rib recipe calls for a roast that is 16 to 18 lbs. so it will take a good 3 1/2 to 4 hours to cook this meal.

When you are close to being done bring your roast in. You should put in on a cutting board, lightly cover with aluminum foil and let it rest for 10 to 15 minutes.

This will allow the juices to flow back to the center of the meat. Also it will keep cooking while resting, even though it is not on the grill, so plan accordingly. If you want the roast to be medium (160° F) bring it in at about 155° F.

Just an FYI. Medium rare for this meal would be 145°F.

When you are ready, carve your meat up, pour your wine and enjoy your meal. Personally I like a nice Cabernet to go with this meal and if you write to me I will share different wines with you that I have found and really enjoy.

One other thought. You can slow this meal up even more in the winter time by turning two burners off and using only low heat on the third burner.

With cooking times it is all about experimentation. It is best to get to know what your equipment will do during various weather conditions and times of year.

Having this knowledge will be a great help in planning your overall meal. Especially when entertaining.

The Horsey Sauce

8 oz sour cream	4 TBL heavy whipping cream
2 TBL finely crushed blue cheese	2-3 TBL horseradish
1/4 TSP white pepper	1/2 TSP kosher salt
1 TSP prepared mustard	Pinch of cayenne pepper

Thoroughly mix sour cream and whipping cream. Blend in the blue cheese and then add the remaining ingredients. I would suggest making this the day before you use it so the flavors have a chance to blend together. Remove it from the refrigerator about 1 hour before serving.

This horsey sauce is a great compliment to this prime rib recipe and Debbie made this specifically for this meal, however it can be used on any beef such as steak, hamburgers and tenderloin. Actually our guests like it so much some of them even put it on their baked potato.

You might want to also to check out Debbie's site. She has a great collection of appetizer recipes that you might be able to use.

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SBI!