Prime Rib

For a while now, I was contemplating the idea of cooking a huge piece of Prime Rib.

What’s the hell is Prime Rib, you may ask? Prime Rib is the Cadillac of red meats. Some might argue that a good filet Mignon is in there too, but prime rib is the main cut that rib steaks come from – and if you slow cook it like a roast and slice it nice and thin…There’s nothing quite like it. So, when my Dad came back into town for my birthday, I decided it was time to bite the bullet. 60$ later I was walking out of Le Maitre Boucher on Monkland with a huge smile on my face, and 2.2 Kg of beef in my basket.

Ingredients:

a BIG piece of prime rib
Lots of garlic
Olive Oil
Fresh rosemary
Fresh Basil
Salt & Pepper

In a food processor – mulch up the garlic, oil, spices to make a paste and spread it all over the the prime rib. Let the meat stand at room temperature for a good while before putting it on the grill. I seared the roast over direct heat before I moved it over to indirect heat. Then I cooked it for about 2 hours @ 375 F and use a meat thermometer to check when it’s done. take it off about 10 degrees early – it’ll keep cooking while it rests. Let the roast rest at least 20-30 minutes before you carve, so that the juices inside stop moving about.

Tip of the Week:

This week’s tip come’s from my brother-in-law Fred, who taught me how to properly grease a grill. Use some tongs and a piece of folded up paper towel. Dip in the paper towel in oil and then brush the grates with it! Brilliant! No more flaring, no more melting stupid little brushes.