Steven Raichlen's Barbecue! Bible

Posts Tagged ‘prime rib’

Barbecue University

Prime Rib Meets Grill—The Conclusion

Prime Rib Meets Grill—The Conclusion

So now you know how to shop for a prime rib and how to French it, tie it, and season it. There are at least three ways to cook this hunka-hunka roast on the grill or in the smoker—all of them excellent. Spit-roasting: Spit-roasting is my hands-down favorite method for cooking prime rib. Thanks to the slow gentle rotation, the meat cooks evenly and bastes in its own melting fat. Extra points if you spit-roast on a charcoal grill because you can toss wood chips on the coals, giving the you...

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Prime Rib Meets the Grill—Part Two

Prime Rib Meets the Grill—Part Two

In our last blog, I told you how to shop for my hands-down favorite holiday meat centerpiece—the hulking, glistening, spice-blasted, smoke-scented, crusty-on-the- outside, moist-meaty-rare-on-the-inside, bone-in, carnivorous nirvana known as prime rib. This week, we’ll focus on how to prep and cook a prime rib. It’s easy, but as with so much in life, perfection lies in the details. As always, the action takes place on your grill or in your smoker outdoors. No oven allowed. So put on your...

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Barbecue University

The Ultimate Holiday Centerpiece—Prime Rib

The Ultimate Holiday Centerpiece—Prime Rib

This is it. The big kahuna. The ultimate centerpiece for a holiday dinner. The most majestic (and possibly expensive) piece of meat you will ever cook. The English know it as roast beef. Your butcher sells it as prime rib. I call it one of the best ways I know to create high drama (and possibly a little envy) when you bring this dark, crusty, sizzling, garlic- and rosemary-scented hunk o’ heaven to the table. Despite its power to shock and awe, prime rib is surprisingly easy to cook: It takes only...

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STUFFED RIB ROAST

THE ULTIMATE RIB ROAST In the world of grilled meats, barbecued boneless prime rib roast comes pretty close to nirvana. Especially when stuffed with chorizo, carrots, and tangy provolone cheese. Set up your grill for direct grilling, get the temperature just right (about 400 degrees F) and you'll wind up with a roast that's crusty brown on the outside and succulent, tender, and pink on the inside. Keep the seasonings simple (salt and pepper) so...

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PRIME RIB

PRIME RIB ON THE SET OF LE MAITRE DU GRILL    Nothing says "luxury" like a full 7-bone prime rib. Here's how we did it on the set of Steven's French language TV show, Le Maitre du Grill.  Start with a full 7-bone rack--15 to 20 pounds of proteinaceous pleasure.    Stud it with garlic and rosemary and place it on the rotisserie.      Here's what it looks like after 2-1/2 hours of cooking. ...

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