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Thursday, October 23 2008

What's better for a big holiday dinner bash, a special celebration, or big birthday dinner? Prime rib is always a favorite, and grilling prime rib is one way to make sure your roast is succulent, juicy, full of flavor and mouthwatering. It also opens up your kitchen oven for all the side dishes that are so traditional with a big holiday meal!

Getting the Prime Rib Ready for Grilling

Defrost the prime rib, if necessary. You can have your butcher cut off the bones and then retie them onto the roast for cooking, if you'd like. The roast is easier to slice this way after it's grilled. However, don't get rid of the bones! Tying them to the roast will spread the richness and flavor from the bones throughout the roast, and they can help protect it from overcooking, too. Without the bones, your roast can dry out, and no one likes a dry prime rib!

Next prepare your favorite rub or spice seasoning. Rub the seasonings on every side of the roast, (including the bones), wrap in plastic wrap, and place the roast in the refrigerator overnight. This will help the spices to flavor the roast.

Grilling the Prime Rib

Low and slow is the way to make sure your prime rib is done to perfection and is still juicy, tender, and oh so mouthwatering. That means to allow at least 20 minutes per pound for your roast on the grill, and more if you like it medium to well-done. Each grill is different, and each grill heats differently, so you need to experiment with your particular grill to find out where it's the hottest and coolest, and how high the heat actually gets.

Don't rely on the built-in thermometer in your grill's lid, they are notoriously wrong. Invest in a good meat thermometer, and know the internal temperature of your roast when it should be done (more on that later).

To get great results, first, take your roast out of the refrigerator to warm up at least an hour before you plan to start cooking. Never put meat directly from the refrigerator onto the grill! The cold will seize up the meat, make it tougher and less juicy, and will rapidly bring down the temperature of your grill, too.

Next, heat up your grill on high for at least 15 minutes, or until it's as hot as you can get it. Turn down the heat to about 200 to 225 degrees, and put the roast on the grill. Close the lid, and don't open it except to check the temperature of the roast periodically.

Grill the roast until it reaches the desired temperature (see below). Remove the roast from the grill and allow to rest at least 10 minutes before carving and serving.

Roast Temperatures

For rare prime rib heat until the internal temperature is about 130 to 135 degrees.
For medium prime rib heat until the internal temperature is about 145 degrees.
For medium-well heat until the internal temperature is about 150 degrees.
Even at medium-well, the end cuts should be well done, so you'll have well and medium well for those who want it.

Gas or Charcoal Grill

When grilling prime rib, you need a steady temperature. If you can keep your charcoal temperature steady, by adding more charcoal throughout the hours of cooking, then use a charcoal grill. However, gas grills maintain a more constant temperature throughout cooking, so if you're worried about losing your temp, and ruining your prime rib, try grilling prime rib on a gas grill for the best results.

Posted by: Send a Meal AT 08:27 am   |  Permalink   |  0 Comments  |  Email

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