 | | Directions |
- Rub meat with Seasoning Rub. Make little slits in meat with sharp knife to place the fresh slivered garlic, all over meat. Wrap roast with kitchen twine to secure.
RULE: Use meat thermometer:
- RARE: 120-125F
- MED RARE: 125-135F
- MED: 135-145F
- MED WELL: 145-155F
- WELL DONE: 155F
RULE of thumb for timing:
- RARE: 6 minutes PER POUND OF BEEF total cooking time.
- MEDIUM RARE: 8 minutes PER POUND OF BEEF total cooking time.
- MEDIUM: 10 minutes PER POUND OF BEEF total cooking time.
- WELL DONE: 12 minutes PER POUND OF BEEF total cooking time.
GRILLING:
- Place prime rib roast with seasoning rub on preheated GrillGrates (8 to 10 minutes on Low-Low/Med Heat, lid down). Grill roast with lid-down on Low-Low/Med Heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.
- Grill roast for at approximate times shown above per pound.
NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. Notice how the natural beef juices sizzles just under the roast to enhance juiciness. Your grill never sounded so good.
For aromatic accent, place twigs of rosemary sprigs between the grates.
Serves: 10-12
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| Ingredients | | - |  | 5 pounds Boned and Rolled Rib Roast |
| - | | SEASONING RUB: |
| - | | Blend and add to 3 tablespoons olive oil and 2 tablespoons cognac: |
| - | | 12 crushed peppercorns or 1 tablespoon of black pepper |
| - | | 1 tablespoon of sea salt |
| - | | 1 fresh cloves garlic, minced or pressed |
| - | | 2 fresh cloves garlic, cut into slivers |
| - | | 1 tablespoon paprika |
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