Quantcast
Channel: Char-Broil LIVE » Roasts
Viewing all articles
Browse latest Browse all 8

Prime Rib for Father’s Day

0
0

Impress Dad this weekend by grilling him this amazingly juicy and savory prime rib for his special day.  This Old English cooking method is a classic prime rib recipe that uses salt and pepper. Lots of salt, actually.

Prime rib is called prime because of the cut, not the quality of the meat. You can get different grades of a primal cut of meat that happens to be along the ribs. Cut this same hunk o’ meat into thinner cross sections, and you have ribeye steaks. The main difference in cooking ribeyes versus prime rib is that the outside of the steak is seared all over, while, with prime rib, only the edge can be seared for most servings. So, if there’s a method of cooking that doesn’t sear, but instead adds other value to the cooking process, it might be worth exploring, don’t you think?

Enter…this Old English method that I have come to use repeatedly. Is it really Old English? I have no idea, but it sounds cool so I continue to call it that. This method uses a salt crust to protect the meat while cooking. The crust helps ensure that the meat isn’t over-smoked, it provides a salty edge that tastes great, and it serves as something of a heat buffer that helps promote even cooking. Often, the middle of a prime rib will be medium rare, while the meat is gradually more well done as it reaches the edge of the prime rib. The salt + lower temperatures = more even doneness…the best-yet prime rib!

livefire prime rib smoke

Livefire prime rib cooks in light smoke

If you try this out and someone challenges the Old English part, just have a good story ready. Maybe the one about how the thatched roof of a young William Shakespeare’s house caught fire while they were prepping dinner. It goes something like this: William’s mother didn’t want to waste the beef that was being prepped, but was afraid animals would get to it, so she she completely covered it in salt, knowing the animals would leave it alone. As she’s finishing the prep, the house catches on fire and a beam falls right over the kitchen. It took quite a while to get the fire out and move the beam. Billy’s mom noticed that the salt had crusted and darkened and figured she’d have to throw out the meat while cleaning up from the fire. But the salt lifted off the meat in a solid crust, revealing succulent and juicy prime rib at a perfect medium rare! Thus was born the Livefire Old English Prime Rib.

Complete fabrication… or is it?

livefire prime rib prep

Prepping Livefire prime rib by adding a 1/4-1/2″ layer of kosher salt crust

On a Char-Broil TRU-Infrared grill, the heat needs to be indirect. I also add a preheated oak plank so it’s warm and slightly smoking. The oak gives the prime rib a nice smokiness and it can be used several times if it’s gently washed after use.

Livefire Old English Prime Rib

Rating: 41

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 45 minutes

Yield: 4-6 servings (1 pound pre-cooked weight, including bones, per serving)

Serving Size: 12 ounces

--

--

Livefire Old English Prime Rib

The most succulent prime rib, using Old English-inspired slow-cooking with oak smoke.

Ingredients

    Prime Rib
  • 4-6 pound standing rib roast, a.k.a. prime rib, boned and tied
  • Freshly ground black pepper, to taste
  • Approximately 1 pound kosher salt per 5 pounds of roast
  • Up to 1/2 cup water

Instructions

    Livefire Old English Prime Rib
  1. Preheat the grill with the indirect method (half the grill on) to 225 degrees, also placing an oak plank (ensure that it's not treated in any way) on the grate.
  2. Pour the kosher salt onto a rimmed tray and drizzle water across the salt until a thick paste forms.
  3. With the prime rib bone side down, season with the black pepper and apply a thick layer of the salt paste, up to 1/2 inch, over the top of the rib roast, leaving the ends of the roast exposed.
  4. Carefully transport the prime rib to the grill and place on the oak plank. If salt falls off the roast, carefully reapply it.
  5. Remove the roast after the internal temperature reaches 120 degrees, as measured with a digital or meat thermometer inserted in the thickest part of the meat away from the bone. Foil and rest for 30 minutes.
  6. Remove the salt crust, and rub the roast with a paper towel to remove any remaining salt.
  7. Slice and serve with Sour Cream Horseradish Sauce.
Sour Cream Horseradish Sauce

Ingredients

  • 8 ounces sour cream
  • 1 teaspoon champagne vinegar
  • Fresh or prepared horseradish to taste (start with 1 tablespoon)
  • 2 tablespoons chopped chives
  • Salt and pepper to taste

Instructions

  1. In a large bowl, mix sour cream, horseradish, champagne vinegar, chives, salt and pepper.
  2. Taste and add more horseradish if desired.
Livefire Prime Rib Salt crust

Salt is ready to add in a layer to Livefire prime rib

livefire prime rib set up

Setting up Livefire prime rib prep

livefire prime rib salt crust

Showing the salt crust in prepping Livefire prime rib

 

livefire prime rib cut

Slow temp allows even doneness across.

If you’ve never done prime rib before, it can be scary. That’s a lot of money for a big hunk of meat!  Even if the grill gets too hot, the worst that will happen is that it won’t be evenly done. As long as the finished product is medium or less, prime rib will still be great.

livefire prime rib plated

A plate of Livefire prime rib


Viewing all articles
Browse latest Browse all 8

Latest Images

Trending Articles





Latest Images