Nothing surpasses the sight (and the smell) of prime rib encrusted with garlic and herbs emerging from the grill. Although this recipe is spectacular with any grade of beef, use it as an excuse to treat yourself to real prime rib. Only 2 percent of the beef in the United States is graded prime, and most of that never reaches the retail market, so you will have to seek it out. A trusted butcher can order it for you even if it is something he doesn’t normally carry. Ask your butcher to cut the meat from the bone along the ribs, but leave it attached at its widest end.

TIMING
Prep: 15 minutes
Grill: About 2½ hours.

BBQ TOOLS AND EQUIPMENT
– Large rimmed sheet pan
– 2 sturdy spatulas for lifting the roast.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
Charcoal: 30 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 14 SERVINGS)
For the beef:
7-bone prime rib roast of beef, about 7 pounds
½ cup chopped fresh herbs (rosemary, flat-leaf parsley, oregano, thyme, and/or basil)
8 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
2 teaspoons ground black pepper
For the pudding:
6 eggs, large or extra-large
2¼ cups milk
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cups flour
1/3 cup drippings from the beef
2 tablespoons freshly grated horseradish or jarred horseradish, drained

DIRECTIONS
1. Heat the grill as directed.
2. If the meat was not cut from the bone when you purchased it (see the recipe introduction), do this yourself, leaving it attached at its widest end.
3. Mix the herbs, garlic, olive oil, salt, and pepper in a small bowl and rub all over the meat, including the underside where it is sitting on the bones.
4. Put the roast, bone-side down, on a large rimmed sheet pan and put it on the grill away from the heat. Cover the grill and cook for about 1 hour. Check the drippings in the pan; there should be about ½ cup. Remove the pan and keep the drippings in it. Return the beef to the grill away from the heat. Cover the grill and continue cooking until an instant-read thermometer inserted into the thickest part registers about 130°F for medium-rare, about 1½ more hours. If your grill has a temperature gauge, it should stay at around 350°F. If using charcoal, you may have to replenish coals after each hour.
5. Just before the beef is finished cooking, combine all of the ingredients for the Yorkshire pudding in a bowl and stir just until combined.
6. Remove the beef to a large carving board and keep warm. Return the sheet pan to the grill; cover and heat for a minute or two. Add the pudding batter, spreading it to cover the pan; cover and cook until puffed and browned at the edges, 10 to 15 minutes.
7. Slice the roast and cut the pudding into 14 pieces; serve.

   

This entry was posted on Monday, April 9th, 2012 at 9:24 am and is filed under Mastering The Big Kahuna And Other Incredible BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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