Prime rib is beautifully marbled and can, among other foods, make for a delicious stew or a roast. A roast takes a while to cook depending on the size of the roast and can require 2.5 to 3 hours to cook, with a core temperature of approximately 70°C. You have to let it rest in aluminum foil after it is done.
First you need to prepare yourself for the marinade. Prime rib marinade made with these ingredients:
- 3 tablespoons sweet paprika
- 1 tablespoon hot pepper
- 1 tbsp. pepper (black)
- 1 tablespoon Herbes de Provence
- Juice of one lemon
- 2 tablespoons honey
- 12 tablespoons oil
- 1.6 kg prime rib
- Alternatively: grease it with thyme, rosemary and garlic, season with salt and pepper and rub with a little olive oil
- The preparation:
- Briefly rinse the meat and pat dry
- Salt and pepper
- Fill in the meat with the marinade and rub
- Tie the roast with kitchen string, as this puts it into a compact form
- Apply additional marinade and rub into the meat
- Place the meat into a freezer bag in the refrigerator for at least 4 hours, preferably overnight, in the marinade.
- Prepare grill
- The optimum temperature in the Weber is 150 ° to 180 ° C
This is roughly the time sequence:
- t min -30. Coal load 1 kindle
- t = 0: the grilling begins
- t = 30 min. Coal charge 2 inflame
- t = 1 h: cover on, stoking coal, Brush roast
- t = 1.5 h coal fueling charge 3
- For large pieces this can take up to 3 hours
- t = 2.25 h core temperature at 70 ° – push together> lid on, take off rust, charcoal in the middle of the grill
- Cook the piece of meat on all 4 sides for 2 minutes over high grilling heat Pack in aluminum foil and leave to rest for 10 minutes
- Remove string
- Slice and serve immediately
Delicious, is it not?
Note: This prime rib dish is not as tender as a fillet. However, it is not tough, and it remains wonderfully juicy. It is always best to cut prime rib across the grain, then it will be easier to chew and much more tender.
Fat strands inside the meat can be rather slimy so be sure to cut them off before serving.