Prime Rib Roast

By lkalemba

Ingredients

• FOR THE BEEF RUB
• 1 tablespoon kosher salt
• 1 tablespoon coarse ground black pepper
• 1 teaspoon dried minced onion
• 1 teaspoon dried minced garlic
• 1/2 teaspoon dried parsley
• 1/2 teaspoon red pepper flake
• FOR THE ROAST
• 4-6 pound bone-in beef rib roast
• 1-2 tablespoons vegetable oil
• 1 quart beef stock
• 1 ounce dried porcini mushrooms

Details

Servings 6
Preparation time 15mins
Cooking time 195mins
Adapted from live.charbroil.com

Preparation

Step 1

First, the beef roast is the star of your meal so you need to start with the best roast you can get.  Here are some shopping decisions to make in selecting a great beef roast.

Bone-in rib roasts make for a better presentation, generally make for a juicier roast and you get to have the beef ribs. But it will cost a little more and take a little longer to cook.

1. Mix together the salt, pepper, onion, garlic, parsley and pepper flakes.

2. Remove the butcher's twine and lightly coat the roast and ribs with oil. Season on all sides (including the space between the ribs and roast) with the dry rub. Re-tie the beef roast and ribs back together. Let sit at room temperature for an hour.

3. Set up your grill for indirect heat and preheat to low (250-300 degrees).

4. Place the roast bone side down on a roasting rack and pan combination (see below for ideas). Add enough stock to fill the pan about 1 inch deep. Add the dried mushrooms.

5. Place the roast and pan on the grill on the indirect side where you don't have any burners on. Close the grill lid and cook until the rib roast hits 10 degrees less than your desired level of doneness. This should take about 3 hours for medium rare. It's a good idea to turn the roast around every 45 minutes or so. (For rare - pull at internal temperature of 115 degrees. For medium rare - 125 degres. For medium - 135 degrees).

6. Remove the roast and pan set up and let rest at room temperature until the internal temperature stops rising - about 20 minutes. Meanwhile, turn up the grill heat to high (500 degrees).

7. Taste the au jus (seasoned broth in the pan) and season with salt and pepper to taste. Keep warm.

8. Fully remove the rib bones. Place the rib bones cut side down over the heat. Sear the roast 2-3 minutes on the cut side and 1-2 minutes on the other sides.

9. Remove from the grill. You can let it rest for 5 minutes but it isn't needed - it already settled during the previous rest. Slice, top with some of the porcini au jus and serve.

You remove the twine so you can season this portion of the beef.  It does make a big difference and it is totally worth untying and retying the roast.