A standing prime rib roast is an impressive centerpiece for any holiday table. The large piece of beautifully grilled meat always makes a statement, especially when slow smoked and roasted on your TEC Grills Infrared Smoker/Roaster. The infrared heat will cook it perfectly with juicy meat inside and an irresistible crispy crust on the outside.
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WHAT TO LOOK FOR
The standing rib roast is from the primal rib section, and can have anywhere from two to seven ribs. This is the same part of the cow that the delicious ribeye steak comes from as well. The meat tends to be well marbled and has a rich beefy taste to it.
The word prime in the name doesn’t necessarily mean the grade of meat. In this case, it refers to the fact that the cut of meat is from a primal muscle. But prime also does refer to the grades of meat that you can buy, with prime being the highest followed by choice and then select. Given the cost of this cut, a standing prime rib roast at any grade is a special treat!
PREPARE THE ROAST
This tasty cut of meat does not need much more than salt and pepper for seasoning, and maybe a good rub. But with its big beefy flavor, the roast can stand up to strong flavors too. Since horseradish is the traditional accompaniment, we like to go with a rub of horseradish mustard, Worcestershire sauce, dried herbs (like parsley, thyme and rosemary) and garlic mixed with a little olive oil.
To make it easier to slice when serving, you can cut the bones off the back of the roast and then tie them back onto the roast with twine (or you can have your butcher do that for you). Another traditional presentation is to “French” the tips of the bones, which is where you scrape away the meat from the tips of the bones. The ribs are then stood upright and formed into a circle with the bones being the “crown” of the roast.
1. Remove the roast from the refrigerator, and rinse under cold water.
2. Pat the roast dry all over with paper towels, and place on a sheet pan.
3. Mix together 1/2 cup horseradish mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon dried parsley, 1 tablespoon dried rosemary, and 1 teaspoon garlic in a small bowl. Add about a tablespoon of olive oil, and stir to combine.
4. Rub the mustard mixture all over the roast, and then season all over with coarse salt and freshly cracked pepper.
5. Let the roast sit for 30 minutes to an hour at room temperature or cover and refrigerate overnight. Just remember to remove it from the refrigerator at least 30 minutes to an hour prior to grilling to allow the meat to come to room temperature.
SMOKE THE ROAST
Add some beer, water, or even beef stock to the radiant drip tray of the Smoker/Roaster while it cooks. This will add a little moisture to the grilling environment which will make the meat even juicier.
With a large cut of meat like this, the best way to know the cooking rate is to use a thermometer. A remote internal thermometer is even better so you can watch the temperature without having to lift the hood. You are looking for a temperature of 130 degrees F for rare, 135-140 degrees F for medium-rare.
1. Place the Smoker/Roaster drip tray on top of the grates of your TEC Patio or Sterling Patio Grill, and place the rack on top of the drip tray. Position the chip corral in front of the rack, and fill the corral with small wood chips (we suggest oak or pecan wood with beef). No need to pre-soak the chips!
If you have the G-Sport Smoker/Roaster, spread a few handfuls of small wood chips directly on the grates of the grill. Place the drip tray on top of the chips, and then the rack on top of the drip tray.
2. Preheat the grill on medium for 10 minutes with the hood closed until the chips start to smoke.
3. Place the rib roast on the Smoker/Roaster rack, fat-side up.
4. Position a remote thermometer deep in the middle of the roast, taking care not to touch the tip of the probe to a bone (this will give you an incorrect temperature reading).
5. Pour some water, beer or beef stock into the radiant drip tray.
6. Turn the heat down to low, and close the hood.
7. Check on the roast about every 30 minutes to replenish the wood chips, check its temperature, and add more liquid to the radiant drip tray if needed.
8. Cook until the roast’s internal temperature reaches about 130 degrees F for rare. It will take about 30 minutes of roasting per pound of meat.
9. Remove the roast from the grill, and let rest for about 30 minutes before slicing.
Be sure to share your grilling pics with us with @TECGrills!