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Prime Rib

Anyone cook a Prime Rib on the grill? thinking about trying one for fathers day. I have a brand new Weber Genesis EP-330 that needs some love. Tips/recipes, cook times or any other suggestions would be appreciated.

Replies

  • buddy dbuddy d Posts: 134 Deckhand
    Depending on the crowd
    I usually choose a 4-5 bone piece of meet a 2nd one with a larger crowd
    I take a sharp knife like a rapala Filet and push it it almost all the way through in 3-4 places
    Push a whole garlic to the bottom , fill hole with worsteshire sauce, seal with 2nd and 3 rd clove
    Repeat in the other two or three holes ,
    I rub down with grape oil, cover in garlic salt all over and some fresh pepper.
    Heat grill to 450-500 I sear the pr on all sides over the next 20-25 minutes sea.ing like a good seared steak
    Turn the grill down to 300 350 , cook to 130 140 temp (rare) 150 (med). Keep in mind the end its will be more done that the remainder
    TAKE CARE AND DO NOT OVERCOOK
    good luck. Let it sit about 10 minutes before carving, I find leftovers sliced in a skillet to reheat with 3 eggs pure heaven ! This is what happens to leftovers
  • Redfish WhalerRedfish Whaler Posts: 18 Greenhorn
    Thanks buddy d, sounds good never heard of grape oil. I will use one of those high end thermometers so I don't over cook it.
  • RexLanRexLan Posts: 868 Officer
    If you cook it more than 130° it is junk IMHO. Foil and let it rest 15-30 minutes and it will come up another 5°.
    If you want it 140° or more then might as well get a plain top round to minimize your loss.

    You must be wealthy - I can't imagine what a real 4-5 bone prime rib cost these days !
    Port Charlotte, Florida
  • Redfish WhalerRedfish Whaler Posts: 18 Greenhorn
    Rexlan, my dad is 84 years old, mom pasted away last Christmas.
    He taught me how to swim in the ocean when I was 5, took me fishing at every opportunity.
    Gave me a 22cal. At the age of 10 taught me how to hunt, clean and cook squirrels.
    At the age of 12 gave me a 20 gag. Taught me how to hunt rabbits, at the age of 15 he gave
    me a 30.30 and taught me how to hunt deer, and through those years he was my baseball coach.
    He sent me to collage so I would have a modest career in telecommunications.
    He is the best Dad any son could ever have.
    The cost of a Prime Rib dinner to make his father’s day enjoyable is priceless.

    Happy Father’s day to all
  • RexLanRexLan Posts: 868 Officer
    Agreed - if you cook it as I said it really does not matter what you put on it besides salt.

    I like to add a pan of dirty rice with a pile of large chunk cut vegetables in it, a half can of beef broth and let the meat drip into it, but I cook mine in the smoker along with some nice russet potatoes. Makes a teriffic gravy and everything is ready to go.

    You will not get the best result in the BBQ grill IMO. Sear it hot and quick as others said and then indirect heat at 325°. If you cook it too hot it will trash it and make it tough and dry. You can spritz it with apple juice in a spray bottle occasionally too.

    Enjoy!

    If I was paying $100 for a prime roast I would do it in the oven if you don't have a smoker.
    Port Charlotte, Florida
  • Soda PopinskiSoda Popinski GrovelandPosts: 13,295 AG
    I've always done Prime rib in the Oven, 225 degrees, we roll it in McCormick Montreal steak seasoning and temp it to 120 degrees, then cut the heat and let it rest an hour until the temp rises to 130 on it's own. That's your basic med/med rare prime rib. On the grill i would just watch your temp so it doesn't over cook.

    You can always slice it into ribeyes and grill. bone in ribeye is my favorite cut of steak.

    if you have people who like their meat ruined, aka more done i would slice and then grill it a little. Serve with horseradish/sour cream mixture with a little dill weed. or just straight HR.
    Like is like a Helicopter.  I do not know how to operate a Helicopter  
  • SchmidtySchmidty Posts: 6,814 Admiral
    Just something to keep in mind.....

    A fancy cut of beef from a animal that was tough......is going to be a tough fancy cut no matter who cooks it...
  • AllenRAllenR Posts: 2,702 Captain
    140 is incredibly too high for prime rib. I pull it at 120, and not a degree more. Foil it tight and it will rise to 130 for med rare
  • draileydrailey Posts: 113 Officer
    "Prime rib" is a rib roast that comes from a PRIME cut. Very expensive, usually reserved for restaurants. Usually you can purchase a "choice" rib roast at better markets. Local mom and pop stores often sell "Select quality" People use "Prime Rib" very loosely on this forum, I have noticed. Prime Rib is a Rib roast cut from a Prime rated beef. NOT a rib roast sold at winn dixie. !
  • FlashFlash Posts: 11,215 AG
    Use to love to go to a place in Casselberry called Whiskey Creek. They had the best 'grilled' prime rib.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
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