Prime Rib Roast


There is nothing like a grass fed prime rib roast for an elegant meal. The cost prohibits this treat from appearing on our table more than a few times a year but it is worth the wait. I prefer a simple prep, dotted with cloves of garlic, with root veg, baby potatoes and onion and a side veg. Simple but satisfying.Gluten-free.

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Prime Rib Roast

Yield: 4 servings

1-3-4 lb. grass fed boneless prime rib roast
4 carrots or parsnips peeled and cut into 1 inch pieces
2-3 lbs. baby red, fingerling or Yukon potatoes
1 onion cut into eight pieces
6-8 garlic cloves
Handful of fresh rosemary
1 tablespoon of your favorite steak rub
Drizzle of olive oil

Preheat oven to 425°.Coat the rub all sides of the roast. Using a chef’s knife to slit pockets, stuff the slits every few inches with the cloves of garlic. Add carrots, potatoes and onions to the roasting pan. Cover the roast with sprigs of rosemary, sprinkle some rub on the veggies and drizzle all with about a tablespoon or so of olive oil. Roast for 5-10 minutes to brown then turn down the oven temp to 300° and cook till internal temp at the thickest part of the roast reaches 125-130°F. Remove from oven and let the roast rest for at leat 15 minutes before carving. Serve with the roasted root veggies and your favorite side. (Asparagus pictured).

©2016 Aron Bradley
http://www.boomercuisine.com

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4 thoughts on “Prime Rib Roast

  1. Excellent recipe Aron! Same as what I use!
    If you choose to use your BBQ or gas grill to do this, prep is the same for the meat. All heat sources should maintain 300°.
    If using a Weber-style charcoal grill, bank your coals (natural chunk charcoal, not “pillow” style briquets) on both sides of grill base, leaving a large spot in the middle to put a foil pan to catch drippings.
    I n a kamado-style grill (like a Big Green Egg), use a plate-setter, or a ceramic disc to offset the direct heat. On a gas grill of 2 burners or more, turn on ONLY one side…the meat goes on the other (cold) side.
    For additional woodsmoke flavor in your meat, utilize water-soaked wood chips such as oak, hickory or mesquite…sprinkle these wet chips on red/white hot coals or utilize a stainless or cast iron smoker box for your gas grill placed directly over heat source. Remember that the smoke is only useful during the first hour or two of cooking, for as the meat cooks, the outer pores close up first.
    The prepared veggies can be put in a sealed foil pouch and also put on the grill, or just grill them towards the end of cooking. If you are catching the roast dripping, drizzle that over cooked veggies if desired.
    It may take the same amount of time to roast, but if you don’t know your grill, this is a great way to learn. The only way to mess this up is to forget about it. That only works for pork shoulder!

    • Well that depends on the weight and your oven and how you want it done a good ballpark estimate is 15 minutes per pound after searing for rare. The digital thermometer should read 110-115 degrees. Temp prime at the center or thickest part by inserting the probe into the middle of the roast. Please don’t forget to let the meat ‘rest 15-20 minutes before slicing.
      Aron

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