Boneless Prime Rib

Hi all,
I need some advice...I got a great deal on a 3.5 lb Angus boneless prime rib at the market on Sunday...and I want to cook it on my grill...not gas..a Weber...I had great success this weekend making beer can chicken using a combo of Kingsford charcoal and hard charred wood...cooked them indirectly over a drip pan...best chicken I ever made....and got the recipe and instructions right here at Roadfood.com...so I figured...you experts could help me out...with timing...seasonings...etc...I may be making it tonight...depends on the weather as it may be raining and can't do the charcoal grill when it's raining..only my gas grill..

can't wait to see your replies...

Thanks again all...this site is how the kids say...da bomb!!!!

quote:

Originally posted by LindaW

I may be making it tonight...depends on the weather as it may be raining and can't do the charcoal grill when it's raining..only my gas grill

This make me wonder if you have a hood on your grill, or is it the rain just keeps the temp down for you? You'll make a better roast with a hood.

I use the indirect heat method and add wood as my main flavor. I'm pretty simple with my roast seasonings. Garlic powder and black pepper work well for me.

Sounds like your pretty much a pro already. I do large pieces of meat on my weber frequently. Just did a 12 lb ham for Easter that was tremendously well recieved. I generally set up a drip pan with water, or beer, in the center then start about 2/3 of a chimney starter and place approx 15-20 coals on both sides of the pan, along with a few wood chips if you like.

I usually season beef very simply, salt, pepper, and garlic powder, although I sometimes use Grady Spears Reata blend seasoning which is basically the above with some cumin, chile, and other s/w spices thrown in. (I can pull the specific recipe from his book Cowboy in the Kitchen if you'd like).

3.5 lb shouldn't take that long. Check occasionally and tent with foil if the exterior starts getting to dark. Add coals in ones and twos to maintain temp. And internal temp til you get to desired level of doness, minus 10 degrees for carry over temp. Make sure you let rest at least 10 minutes before carving.

Vayo con Queso

thanks for the advice so far...Yes my Weber has a hood...but not an adjustable grate..which would have been helpful on the chickens as I made the mistake of using 16oz cans instead of 12 oz...and the hood touched the tops of the chicken when they first started cooking...but then they settled down... I also have a chimney starter...for Easter..I did a boneless lamb roast indirectly..seasoned with lemon, rosemary, garlic, oregano...came out great...as did the turkey breast and thighs..I added hickory chips for that event...my problem with the rain is where I have the grill located...as I live in a townhouse and it's under my deck...but not very conveniently located....keep the recommendations coming...and thanks again
Linda

First, make sure the roast is tied (and not in one of those mest bag thingies) otherwise the top flap can separate. And unlike, say brisket, shoulder or ribs, this is a tender cut and should be done at higher heat so you get a nice exterior while leaving the inside rare. I do about 350 degrees (indirect heat, of course) and pull it out when the inside is at 120. Let rest covered for at least 20 min. and the inside will rise another 5 - 10 degrees. A digital probe thermometer is a great help in keeping track of the temp.

As to seasonings, if its a good quality piece of beef I'd suggest you keep it simple (plenty of coarse salt & black pepper) and stay away from things like garlic & onion powder (both artificial and chemical-tasting and not to be used in any circumstances, IMHO). If you're going to use a light smoke (or no wood at all, which is also good) covering the with roast olive oil and herbes de Provence and letting it sit for a few hours before roasting is a nice twist.

Don't forget the red wine. Barolo is real nice if you're feeling flush.

Good luck

As others have said, the temp will rise as it rests so I would not let it get over 120 degrees. Be sure to use a thermometer with a probe.

John

Linda, you really need a probe thermometer like a Polder. I cook my rib roast to 130 with the probe tip at the center of the roast. Again, let it sit for at least 10 minutes after taking it off the grill.

MikeS.

I use a local product from The Spice House which was Julia Child's first stop when she visited Milwaukee. They have a product that is my most used seasoning. I buy it mostly for Bloody Mary's but it excels on prime rib. The onion and garlic is understated but this from its description might allow you to make your own. English Prime Rib Rub-Hand mixed from: flake salt, ground celery seed, msg, sugar, Tellicherry black pepper, toasted and white onion powder, arrowroot, and garlic powder.
http://www.thespicehouse.com/info/home.php
Celery seed seems to really add a great taste to prime rib. I also would suggest the probe thermometer.

MilwFoodlovers----The English Prime Rib Rub sounds similar to another product by the same name from Penzeys, which I believe began near you too. Is it the same? Have you compared them?

Having never cooked a large expensive roast like that before, I pulled out my DVD of Good Eats and followed Alton Brown's method to the letter. It came out absolutely perfect. That man knows his stuff.

A Polder Thermometer, just an example of the type of thermo. that makes doing roast and other large chunks of meat a breeze.

http://www.polderonline.com/product/894-90.html?id=google

I have cooked a prime rib on the gas grill before. I put it on the grill on all sides first on med.high heat. Then, I put it on the top rack with a tin foil "boat" underneath to prevent flare up at low heat. I'd cook 3.5 pounds about an hour and 15 minutes, using instant read thermometer at an hour to see how you are doing. This also works on a bottom round.

quote:

MilwFoodlovers----The English Prime Rib Rub sounds similar to another product by the same name from Penzeys, which I believe began near you too. Is it the same? Have you compared them?

The Penzey's founded The Spice House, sold it to their children but got the bug and opened Penzey's. They are not connected but offer much of the same items but with different names.

Thank you all for the input....the meat came out fabulous....I used a tad too much hickory chips...gotta learn moderation...but tender, juicy..nice smoke ring...I also started some chicken in the oven and then finished it on the grill once I took off the prime rib...chicken came out fantastic...pouring down rain up here thru the weekend so guess I'll have to wait till next week for my next que adventure...