It ’ s Prime Time ! Prime Rib Roast With Fresh Herb Rub
Ingredients
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4-bone prime rib roast (about 4 pounds) 1–1 1/2 cups beef broth
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1 tablespoon fresh sage, finely chopped 1 tablespoon fresh rosemary, finely chopped 2 teaspoons coarse salt* (see note below) 2 teaspoons coarse ground black pepper
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1 tablespoon leek, minced
Fresh Herb Rub •
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3 tablespoons olive oil
1 tablespoon minced garlic
Wood: Little to none (see below)
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1 tablespoon crushed fennel seeds
Directions
Cook Time: 2 1/2–3 hours
me, so I stick to the pan method. Once your meat is on, don’t walk away from your cooker and do not let your pan run out of broth .
Mix herb rub ingredients in a bowl, then rub mixture over the prime rib. On my beef, just like chuck roast, I like earthy spices. You can also add oregano, thyme, parsley, and other herbs — anything you like! Rub down the prime rib the night before, and wrap in plastic wrap. Or, you can do it prior to your cook; it’s up to you. *I don’t add salt the night before. It can open the door to too much salt. If you want salt, add salt right before cooking or wait until serving. For the Pan Method I may add a couple of small chunks of wood, such as white oak or pecan, for light smoke flavor. But on this cook, we’re grilling, not smoking. It’s easy to overwhelm a prime rib roast with too much smoke flavor if you’re not careful. On this cook, I typically use an offset cooker and place my roast almost to the far end of the grill, away from the firebox to avoid burning. Get your cooker up to 300 F and get ready to watch it. If you cook directly on the grates — not using the pan method — you should add a water pan below your roast. The foil pan has never failed After the ribs are rubbed down, place roast — bone side down — in a foil pan with 1–1 1/2 cups beef broth.
You’re looking for an internal temperature of 125 F for rare or 135 F for medium rare. Anything above 140 F develops a leathery taste, so I don’t recommend going that high. Be sure to prepare for a reverse sear before you pull your meat from the cooker. You’ll be searing directly over charcoal on hot grates. If you need to heat a separate grill, do this before you hit your ideal internal temperature on your roast. When you get within 8 degrees of your ideal internal temperature, pull your roast from the cooker. Here’s an example: If you want your finished roast at 135 F, pull it at 127 F. If you like your beef fat crispy, then you definitely want to reverse sear it to crisp up the edges. Pull your roast and sear for 2 minutes per side on nice hot grates over that direct heat from your charcoal. This will bring the internal temperature up those final 8 degrees.
After that, I’ll pull my roast, wrap it in foil, and let it rest for 30 minutes before serving. Use the pan juices as au jus, and enjoy!
–Danny McTurnan
3 grillingandsmokingassociation.org
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