Prime Rib Roast
Prime rib is another awesome cook on the egg. It's one of the simplest to do and one of the most impressive....
I typically buy a 3 to 4 bone roast depending, we like a 6 to 8 lb roast for our family of 4. That leaves some great leftovers for lunches. I have my butcher cut the roast off the bone and then tie it back together. This makes it easier to deal with when its time to slice and serve it.Meat Preparation
The preparation is rather easy, we keep it simple and it comes out great every time. Just rub the roast down with a liberal amount of salt, I use kosher, and fresh cracked pepper. Give it a good crust as some of it will run off with the drippings. You can use fresh minced garlic and rosemary w/ EVOO in addition to the salt and pepper and let it marinate over night.
Cooker Setup
Setup for an indirect cook as shown in the pulled pork recipe minus the wood chips. Build your fire and stabilize at 350 to 375 degrees. We like a little smoke flavor so I add a few small pieces of hickory. I also put a couple of sweet potatoes and russet baking potatoes on with the rib roast.
The Cook
The roast will go about 15-20 minutes per pound at 350-375 degrees. Using an external wired or wireless thermometer is highly recommended. A Polder or Maverick will run you about $30.00 to $40.00. Ruin one nice $75.00 prime rib and you WILL buy one. I pull the roast when it hits 132 - 135 degrees depending on your doneness preference. 140-145 should yield medium well ends and a medium center depending on the size of the roast.
The Rest
Let the roast rest wrapped in foil for 20 minutes before slicing. The temp will rise a few degrees during the rest. Cut the butchers twine, remove the rib bones and place the roast on a serving platter.
The ribs make for a killer lunch if the dog doesn't get to them first which is what always happen in my house. With that beautiful roast on the table you have to give them something or you cant eat in piece.
This cook is one that will impress anyone and everyone no question.