Few sights are as impressive as a whole, bone-in prime rib carved table-side with a certain amount of fanfare and a great bottle or two of wine.
This Grilled Prime Rib recipe was created for SABER Infrared Grills by Chef Chris Koetke.
There are few sights as impressive as a whole, bone-in prime rib carved table-side. You can’t serve it without a certain amount of fanfare and a great bottle or two of wine. It is the focal point of a festive and celebratory dinner. Most of the time, a prime rib is roasted in the oven. There is nothing wrong with cooking it that way, but when it is roasted on a grill, it develops a set of deeper, richer and smokier flavors. And while it is cooking on the grill, your neighbors will be insanely jealous as it smells powerfully delicious and completely mouth-watering!
As with all things on the grill, there is a technique to it. It is very important that you follow these techniques as you don’t want things to go wrong. After all, the meat is expensive and it is the main event of your important dinner. At the same time, don’t be afraid of it! The techniques are not all that difficult to master. Given that it is a large piece of meat, remember that it takes time to cook it—a lot of time. So, plan for it and don’t be in a hurry. Be patient, hang out around the grill and enjoy some munchies, some great beer, or a glass or two of your favorite wine.
There are many ways to flavor prime rib. My personal preference is to keep it simple and let the meat speak for itself (although, this is not to discourage you from experimenting a bit). At the same time, it is important to put on enough seasoning—and especially salt. The fact is that it is big piece of meat, and the only seasoning will be on the outside of it. So, don’t be bashful. Another important seasoning tip happens just before you serve the roast. Take a moment to season each slice of the cooked prime rib. This will improve it because the center of the meat has no seasoning. This is a great time to use your special finishing salts and freshly ground black pepper.
Grilling a prime rib requires indirect heat, which means that the heat source is off to the side of the meat and not directly underneath it. This is where the accurate zone cooking of the SABER Grill is essential. It is easy to heat up portions of the grill as needed. The rules for cooking a great prime rib on your SABER are:
*Cooking a prime rib with the bone in will always produce a superior roast. If you are unable to get a bone-in roast, it will still give you a delicious result—but, remember that it will cook faster by perhaps 45 minutes to an hour depending on the size. At the same time, if a whole rib is too much, you can certainly roast a half rib, but keep an eye on it as it will cook faster than the whole piece.