Flame-Roasted, Grilled Prime Rib
I first learned to appreciate a good red wine several years ago at a downtown Chicago steak house.
It was my mother’s birthday and, after several years of consecutive lackluster celebrations, we decided to splurge: couple bottles of Merlot, and prime rib for myself. I was a Miller Lite guy till then (and still am, for the most part), but when I sipped that merlot between bites of aged, medium-rare prime rib, I was transformed. I was a new man, henceforth.
When I recently tried my hand at roasting prime rib, it only made sense to me to include something that pairs so well with this cut.
Prime rib is often called the king of beef. From the rib primal cut, prime rib is a tender slab of steer heavily marbled and layered with fat. It this generous marbling and fatty layers that create a very flavorful and juicy final product when cooked correctly.
Sometimes called a standing rib roast because it is roasted by leaning the meat on the bones, this cut can come with the bones removed, as it was when I purchased it from my butcher in Derby, Kansas. Given the choice, I probably would choose to keep the rib bones in, as they exude flavor, but nevertheless, bone-in or bone-out, prime rib is a very simple piece of meat to turn into an amazing treat for your family, assuming you follow these simple suggestions.
PLEASE NOTE: Be mindful of where you purchase your wood. Make sure it’s natural, preferably locally cut, something that won’t burn black. Quality wood should burn cleanly with white smoke. Should you ever see black smoke, pull that wood safely and immediately.
What You'll Need
A couple bundles of quality wood
Optional: Hatchet to split logs for kindling
Deep aluminum baking pan
A meat thermometer (recommended)
Ingredients (serves 4-6 people)
4-pound prime rib
A mix of kosher salt and black pepper
Two garlic bulbs
1 cup dry red wine
2 cups chicken stock
How to Make It
1. Tie a strand of kitchen twine around prime rib every inch to 2 inches to maintain shape and an even cook. Place in an aluminum baking tray.
4. Cut tops off fresh garlic bulbs for grilling.
Start the Fire
5. Approximately half hour before you’re ready to cook, start a wood fire in base of Pyro Tower. Make sure grill grate is in place and clean. Add Baking Steel to the side of grate. Leave bottom door off so ample oxygen reaches wood, heating grill grate and raising temperature.
6. Place tray with prime rib atop baking steel and grill garlic until brown.
7. Spit up one garlic bulb and add to base of tray. Place other atop prime rib. Pour over 1 cup of chicken stock.
10. Add more wood, as necessary, and open bottom vents to raise temperature to 450 degrees and roast for approximately an hour to an hour and a half, until internal temperature reads 125. Again, baste often.
11. When inner-most temperature reaches 125, pull and cover with aluminum foil. Let sit for 10 to 15 minutes prior to carving.
12. Prime rib pairs well with a good merlot or Cabernet Sauvignon and, of course, a good horseradish sauce and cup of au jus. (You may have enough juices in tray to make for a dipping sauce.)
Jack Hennessy, Contributing Chef
Follow Jack for more insights and recipes on Instagram @WildGameJack