Rotisserie Beef Prime Rib Roast
- 1 Bone in Prime rib roast – (A 2 bone, 4 pounds roast se...
- Grill with Rotisserie attachme...
- Aluminum foil drip pan (9“x13”...
- Butchers twine
- 10 more ingredients..
Mustard-and-herb-butter-rubbed Prime Rib
- 1 5- to 6-lb. boneless beef rib roast, patted dry
- 4 oz. (1/2 cup) unsalted butte...
- 6 medium cloves garlic
- 1/4 cup loosely packed fresh r...
- 6 more ingredients..
Perfect Prime Rib for Christmas Dinner
- 2 Tablespoons Sea Salt
- 2 Tablespoons Black Pepper
- 2 Tablespoons Oregano
- 2 Teaspoons Garlic Powder
Mushroom Crusted Prime Rib Roast
- 1 (4 pound) prime rib roast with bone and cap
- 1 tablespoon dijon mustard
- 1 tablespoon white miso paste
- 1 tablespoon oil
- 8 more ingredients..
Dry Aged "prime" Prime Rib
- 1 7 bone Prime rib, dry aged
- 1 cup kosher salt
- 1/4 cup Cracked black pepper
- 2 tablespoons Olive oil
- 1 more ingredients..
The Perfect Prime Rib Roast
- A bone-in prime rib roast
- 3 medium onions, thickly slice...
- 1 teaspoon Kosher or coarse se...
- ½ teaspoon freshly ground blac...
- 4 more ingredients..
Rotisserie Prime Rib Roast, Reverse Seared On a Gas Grill
- About cooking times. The weight of the roast doesn’t matter – the thickest part of the meat determines how long it will cook. Butchers size rib roasts by the number of bones you want; an entire rib roast has seven bones. Below two bones is a thick steak, so we won’t talk about that here. Two bone roasts, about 4 pounds, are taller than they are wide – they cook more from the heat on the sides of the roast, and take less time to cook – start checking their temperature at 30 minutes, and expect them to take about an hour to get to 110°F. Three bone roasts are about as wide as they are tall, and cook from all directions. Start checking after 45 minutes, and expect them to take an hour and a half to get to 110°F. 4 bone or larger roasts, up to the entire seven bone rib...
- You can reverse sear on a charcoal grill – start the grill out low and slow, then add a chimney full of lit charcoal at the end for the blast of high heat. I wouldn’t bother, if I were you. Charcoal burndown gives you low and slow naturally, starting high, then cooling off as it burns, and finishing the roast on low heat. It’s not quite the food scientist approved method, but it’s close enough, and it is less fussy. Check out my Rotisserie Prime Rib...
- 4 bone (10 pound) semi-boneless beef rib roast (semi-boneless means ask the butcher to cut off the chine bone, but leave the rib...
- Grill with Rotisserie attachme...
- 12 more ingredients..
Classic "prime" Rib
- 1 (6 1/2-pound) rib-eye roast, French-cut and trimmed
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground...
Spice-crusted Prime Rib
- 1 four-rib beef rib roast (about 7 lbs.)
- 1 tablespoon green peppercorns
- 1 tablespoon pink peppercorns
- 1 tablespoon white peppercorns
- 7 more ingredients..
Prime Rib Roast
- 5 lb prime rib
- 2 tsp chili powder I used a mi...
- 1 tsp cumin ground
- 1 tbsp thyme chopped, fresh
- 12 more ingredients..
The Perfect Prime Rib
- 1 prime rib roast with bone and fat cap
- salt and pepper to taste
- 1 cup red wine
- 1 cup beef broth
- 5 more ingredients..
Prime Rib
- 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib...
- 4 Tablespoons Olive Oil
- 1/2 cup Kosher Salt
- 4 Tablespoons Tri-color Pepper...
- 3 more ingredients..
