Serves: 5
Know The Code.
First, you need to know what you're shopping for. (Actually, selecting the roast is the hardest part.) The term "prime rib" is somewhat misleading because very few rib roasts are actually of PRIME grade, and those that are usually are allocated to restaurants, hotels, and specialty butchers. Don't worry, though, because this cut is still quite tender and delicious in the Choice grade. (Avoid rib roasts graded "Good.") Still, many stores label the meat "prime rib" rather than by its true name, BEEF RIB ROAST, probably because that's the roast name shoppers are thinking of when they're in the market for one. With the bones attached, the cut's true name is STANDING RIB ROAST and it comes in different sizes: 3-, 5-, and 7-bone. The boneless version is usually called simply a BONELESS RIB ROAST. To confuse you even more, you'll sometimes see labels that say "Choice prime rib." Say what?
Just how did this confusion start? The term "prime rib" was actually first used by a restaurateur who served rib roast on his menu but wanted his patrons to know the grade of the meat he featured. Evidently quite proud of his purveying skills, this chef was also a consummate marketer. The name caught on and now, unless you're sure it's prime, you could just be paying for the dish, not necessarily the grade in the name.
So, now that you know you're really looking for a CHOICE STANDING RIB ROAST (or CHOICE RIB ROAST), where do you find it? If you've got a good butcher in town, start there. You might pay a premium, but it's the kind of cut that justifies a splurge. If you're on a budget, you can actually fare quite well at a warehouse club or your supermarket. Look for rich red meat and creamy white fat. Yellow or grayish fat indicates a cut past its prime (pardon the pun) or that may not have been handled properly. Properly aged beef, on the other hand, is more tender and better tasting than "fresh" beef. But don't worry about sorting through another label mystery. Aged beef is clearly labeled and is easily distinguished by its higher price.
Another important thing to check out is the way the roast has been trimmed. Many butchers pride themselves in shaving the fat off the meat, which allows any rub or seasoning to directly contact the meat. But leaving the "fat cap"--that is, a rind of creamy fat about 1?2 inch thick--on the top of the roast is also quite nice. That fat cap serves two purposes: to flavor the meat as it cooks and to make a nice pocket for seasonings. See the sidebar on page 129 to learn how to prepare a roast with a fat cap. The prime rib recipes in this chapter are for closely trimmed roasts.
Now, Just Grill It.
For a gas grill, place the roast on a roasting rack set inside a heavy-gauge drip pan and set the pan over Indirect Medium heat. For a charcoal grill, place a drip pan between the coals and center the roast on the cooking grate above the pan. Add some water to the drip pan to keep the drippings from burning.
Grill the meat to 135°F at the roast's center (an accurate instant-read thermometer is a must here--even better is one with a probe you can leave in the meat so you don't overcook your investment). Remove the roast from the grill, remove any strings, and loosely cover the roast with foil to rest for about 30 minutes. During resting, the roast's internal temperature will continue to rise 5°F to 10°F (to 145°F, the USDA's definition of medium-rare beef) and the juices will redistribute themselves evenly throughout. It's impossible to cook a large rib roast to one doneness--the ends will be more fully cooked than the center--but when you're feeding a crowd it's nice to have a range of offerings.
Note: Some folks feel the USDA's assessment of 145ºF for medium-rare prime rib is too high if you're in this camp, you may opt to remove the roast at 130ºF.
Meanwhile, Make The Au Jus.
Au jus is a thin sauce made from the natural juices of a beef roast. One cup of au jus is enough for six to eight servings. First, skim the fat off the pan drippings. Heat the drip pan on the grill or stovetop and add enough beef broth (or equal amounts of beef broth and red wine) to make an adequate amount of au jus once reduced. Simmer the liquid until reduced by up to one half, carefully scraping the browned bits off the bottom of the pan. Remove any remaining fat from the surface with a ladle or absorbent paper towel. Season with salt and pepper to taste. Strain the au jus, if desired.
Carve It Up.
This is where you'll be glad: 1.) you own an electric knife, and 2.) you cut the bones off. If the bones are detached, carefully slide them out from underneath the roast, cut them into individual ribs, and add to the serving platter or reserve for some of the best beef stock you'll ever make. If the ribs are still attached, slice the roast into 1/2- to 1-inch slabs, making an additional cut to free the slice from where it is attached to the ribs. Serve the meat from the carving board or place it on a platter and drizzle with some au jus. Pass the remaining au jus with the meat.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Prime Rib On The Grill: Beef Royalty recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
