Happy New Year! This breathtaking Piedmontese Dynasty centerpiece was dry-aged for 60 days, trimmed and rubbed in an earthy blend of fresh herbs, roasted garlic, dried onion and black peppercorn. Then securely tied down with butcher’s twine and prepared to mouthwatering, medium-rare perfection while bathed in the essence of hickory and oak wood inside my @TwinEaglesGrills Pellet Grill. Carved into gargantuan steaks, then served alongside several glasses of holiday cheer, the warmth of family and hope of this holiday season. Cheers, my friends!! -David
Rosemary and Roasted Garlic-Encrusted Prime Rib
Ingredients
- 1 3-rib standing prime rib roast, tied with butcher's twine
- 1 1/2 sticks unsalted butter, room temperature
- 1 tablespoon roasted minced garlic
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried onion
- 8-10 sprigs fresh rosemary
- Kosher salt and fresh ground peppercorn, to taste
Instructions
- Prepping the Prime Rib: Rub the butter across the entirety of the roast. Season liberally with the garlic, thyme, onion, salt and pepper. Press the rosemary sprigs into the roast across the fat cap, spaced evenly apart. Securely tie the meat and herbs down with butcher's twine. Rest uncovered for 2-4 hours, allowing the rack to uniformly rise to room temperature. Stage 1 – Sear: 15 minutes prior to cooking preheat the grill to 450F. Place prime rib (fat cap up) in roasting pan lined with a rack. Encrust the exterior for 30-45 minutes (3-rib roast at 30 min, 5-rib rack at 35 min, and 7-rib rack at 45min).Stage 2 – Rest: Remove meat from the grill and rest uncovered 30 minutes at room temperature.Stage 3 – Slow Roast: Place prime rib back in grill at 225F, slowly roasting and intermittently basting meat with pan liquids until beef is within 10-12F of desired internal temperature. Remove from the grill when internal temp reads @ 115-120°F (medium-rare) and 125-130°F (Medium).Tent meat with tin foil for 20-30 minutes before carving, allowing the meat to relax and internal, denatured protein fibers to reabsorb their natural juices. Carve by removing the bones from the meat. Lay the meat with fat cap up and thinly slice the beef across the grain. Garnish and serve.
