5 Star Prime Rib
Source of Recipe
the web
List of Ingredients
Prime Rib Roast, 4 lbs and up. Have the butcher cut the roast OFF the ribs and then tie it back on. This makes for easy carving and tasty ribs when its done.
1 Gallon of inexpensive red or reddish wine, I use Rose'
2-3 Bunches of green onions, chopped.
3 Tbsp. of chopped, minced or sliced garlic, If it's fresh it's even better. Sometimes I use the ready to use stuff and it works just fine.
1/2 cup of olive oil.
2 Tbsp. of coarse ground black pepper.
1 Tbsp. of Tony Chachere's Cajun Seasoning or something similar, don't use a spice that contains MSG (monosodium glutamate).
Recipe
Use a large container for this recipe for the marinating procedure. Be prepared to marinate AT LEAST 24 hours. The ideal time is 36-72 hours. Please be sure to keep the meat refrigerated the whole time.
Prepare the roast by rubbing a nice coat of olive oil, pepper, garlic and cajun seasoning over all exposed areas. Take your time and really massage the oil and seasoning into the meat.
Pour the wine into the container and add the sliced green onions, and whatever oil and spices that are remaining. Place the roast into the container and your pretty much done.
Be sure to turn the roast over at least every 4-6 hours if possible. When transporting to the tailgate party, place an un-opened bag of ice in the container to keep it cool.
Ok... it's marinated, your at the tailgate party and ready to cook!
I use a Weber 22 1/2" kettle or a larger charcoal grill. This is to be cooked in the "indirect" method as explained below.
Use at least 8 lbs of GOOD charcoal (Kingsford is preferred). Make a pyramid of the charcoal and light it. When the coals start to completely ash over, divide them equally and move them to each side of the grill so as to leave a barren area in the center.
Place the roast in the center of the grill so that the "meat" side is facing up, cover the grill tightly, with the top vents closed. The fire will be extremely hot at this point and that's o.k...be sure to feel the lid of the grill every 15-20 minutes to make sure it's still crankin'. If it has cooled down quite a bit, open the top vents slightly or take the lid off for a few minutes to let the fire build back up. This may take a while but it is well worth the wait.
After approx 2 1/2 hours use a meat thermometer to check the temperature at the thickest part of the roast. Depending on your preference, the meat temp. should register 140 degrees F. for rare, 160 degrees F. for medium, and 170 degrees F. for well done.
When the roast is done to your satisfaction, remove it from the grill to a platter or cutting board, let stand for a few minutes then cut the strings and discard them. Start slicing...now you'll have a nice rack of ribs and an easy to carve roast.
Slice it up and enjoy!
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