Are you intimidated by the prospect of cooking a standing rib roast? Who wouldn’t be, right?! A prime rib represents an expensive and demanding task for even seasoned chefs: it takes both hands to lift 18 pounds worth meat with bones that can take up your whole kitchen. It’s also costly – coming in at around $150 per 7-ribs (!!), making this not only challenging but pricey too! Well no longer do we have excuses when doing our grocery shopping because I’ve found out how easy they are cooked perfect every time using my favorite method which uses little heat
One of the most challenging aspects about cooking prime ribs is figuring out how long they should cook for. If you’re looking at a bone-in roast, twelve to fourteen minutes per pound will give you perfect results every time! Besides letting them stand ten or fifteen more before carving so that their juices can flow back towards themselves and moisten your prime rib with tasty goodness–you won’t regret it because these roasts are really easy when prepared properly.
I hope you’re ready to dish up some mega-sized meat! This recipe will make your mouth water and keep the whole family satisfied. A seven-rib roast is required for eight people, but you can go smaller if necessary to a minimum of 4 bones.
Don’t worry if you can’t find fresh rosemary. The beef will have plenty of flavor grilled with dried herbs like this, too!
- Allow yourself about a 4-hour cook time.
- Grill set up for indirect grilling
- 1 prime rib beef roast (7 ribs: 16 to 18 pounds), tied at 2-inch intervals
- 6 cloves garlic, each clove peeled and cut lengthwise into 4 pieces
- 4 to 6 sprigs fresh rosemary, or 1 tablespoon dried rosemary
- 2 tablespoons black peppercorns
- 2 tablespoons dried rosemary
- 2 tablespoons coarse salt (kosher or sea)
- 2 tablespoons sweet paprika
- To make the most delicious beef roast ever, you need to start by preparing it. First use a slender paring knife and cut ½ inch deep holes into both sides of the roast concentrating on the fat side. Then insert garlic slivers and a few dried rosemary leaves depending on what kind(s) spice flavor profile your liking – I went with everything! Finally slide remaining pieces onto string ties used originally when tying up package before cooking time begins
- Grind the peppercorns and dried rosemary to a fine powder in your spice mill or blender. Add salt, and paprika to the mix and grind into the mix. Rub the mixture all over the roast, especially the layer of fat on top of the roast.
- Place a large drip pan in the center of your grill which should be setup for indirect cooking and preheat it to medium. This will help maintain even temperature distribution for better tasting food!
- When ready to cook, brush the grill grate with oil. Place your roast fat side up on a hot section of rack over the drip pan for indirect cooking.
- Grill the roast until cooked to taste, 3-4 hours for a medium rare steak of this size. If using charcoal grill add 10 -12 fresh coals on each side every hour and gas grill keep cover closed while cooking at higher temperature (over 1600 F). To test doneness, use an instant read thermometer; meat must reach 145°F before being ready but it’s safe if taken past 160 degrees Fahrenheit!
- After we remove the roast from the grill, we need to let it rest for 10 to 15 minutes under a foil tent.
- Let’s talk about the best way to slice that roast! The easiest is by cutting into rib sections with a long, slender knife. You can also try removing some meat from each side then slicing it thin for your guests, so they don’t feel left out on their next visit
- It’s always nice when people enjoy what you cooked – even if only halfheartedly at first bite or look-see glance off of plate while passing through room during mealtime.