Prime Rib for Dad!
What are you preparing for DAD this weekend? I’m talk’n bout Prime Rib. Actually, that term ‘prime’ is kinda incorrect. It’s really a standing rib roast and if I could find USDA Prime I would buy it, but usually that grade is reserved for the white table cloth restaurants. Who cares if all I could get was USDA Choice? I say “What the heck – it ain’t cheap so let’s call it Prime Rib!
I prepared my Prime Rib three ways and I hope one (or more) of these intrigue you:
Beef Rib Roast 'Prime Rib' Prepared Classic Rotisserie Style
Get the recipe for CB’s EZ Prime Rib on the Rotisserie CLICK HERE
Beef Rib Roast "Prime Rib" Prepared Low & Slow BBQ/Smoke Style
Get the recipe for CB’s EZ Prime Rib on the Smoker CLICK HERE
Beef Rib Roast "Prime Rib" Prepared in The Big Easy
Get the recipe for CB’s EZ Prime Rib in The Big Easy CLICK HERE
Happy Grilling!
Happy Father’s Day, CB!
Dang, CB — It really isn’t fair to put those pictures of the juicy prime rib in front of me like that. Now I’ll have to go buy some more meat for this weekend!
The Prime Rib in the big easy is great. I wish you would do more recipes that you can use on the Big Easy I really like mine, I just wish I had more recipes to use.
Thanks,
Terry Collins from Oklahoma
Terry – I appreciate your comment. I guess the simple fact is that The Big Easy is a roasting machine – ersatz infrared fryer – and the basic technique is to place the lightly seasoned chicken, turkey, or other poultry or a larger piece of meat like pork roast or standing rib beef roast in the basket, place the basket in the cooker and turn the cooker on. Then manage the temperature until it’s done to the way you like it.
Seasoning is fairly straight forward as well – a little salt and pepper, light spritz of canola or peanut oil and you are off to the races.
For discussions on variations and all manner of experiments for preparing different food and ingredients – check out The Big Easy conversation board in the Users Forums. (link at the top of the page.)
And there are several good recipes in Search Recipes in The Big Easy recipe pages (link at the top of the page.)
I’ve used these several times one is a variation on the other, I’ve used my oven because I hadn’t bought my RED yet.
Perfect Prime Rib Roast – Version 1
Yield: 6 servings
Ingredients
1-1/4 cup Worcestershire sauce
1-1/2 teaspoons garlic salt
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons coarsely ground pepper
1 bone-in beef rib roast (5-6 pounds)
Preparation
In a small bowl, combine the first four ingredients; rub over the roast. Place in a large resealable plastic bag; seal and refrigerate overnight, turning often.
Directions
Place roast fat side up in a large roasting pan; pour marinade over roast. Tent with foil. Bake at 350 for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140; medium, 160; well-done, 170). Let stand for 10 to 15 minutes before slicing.
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Perfect Prime Rib Roast – Version 2
Yield: 8 servings
Ingredients
2-1/2 cup Worcestershire sauce
3 teaspoons garlic salt
3 teaspoons seasoned salt
3 teaspoons coarsely ground pepper
1 bone-in beef rib roast (8 pounds)
Preparation
In a small bowl, combine the first four ingredients; rub over the roast. Place in a large resealable plastic bag; seal and refrigerate overnight, turning often.
Directions
Place roast fat side up in a large roasting pan; pour marinade over roast. Tent with foil. Bake at 450 for 30 minutes. Uncover and bake 3-1/2 hours longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140; medium, 160; well-done, 170). Let stand for 10 to 15 minutes before slicing. .
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I found these recipes in the cooking section of the Casper, WY Star Tribune.
These read like they would be DEE-LISH-US! Take some pix when you prepare on your RED and we’ll post them immediately.
NOTE: These recipes could be cooked on your home grill – by closing the hood and treating it like an oven.