Prime Rib Roast on the Grill (Featuring Chef Steve)

     This Christmas, we decided to try a new venture with the grill.  Prime Rib Roast.  We spent a goodly amount on the beef...bones removed, from the butcher shop...but found out later the local grocer had just as good a cut for far less, so shop around.

We enjoyed the juicy, flavorful roast so much, we chose to make another.  Using the grill not only keeps the heat from the house in warmer days (not that it's too warm in Texas right now)...

 but also gives us an excuse to use this awesome Weber 4-burner grill we got on discount because it was a floor model.  This beast rocks!

Alton Brown's YouTube Prime Rib Roast Video

Prior to beginning the first roast back in December, Chef Steve watched several YouTube videos with the process.  Most of which mirrored each other.  He finally decided he liked Alton Brown's recipe and method, including the Yorkshire pudding.

(Side Story:  Back in 2000, Steve and I went on a 5-and-a-half-week long RV trip across the northern states.  On our way home, we stopped in Canada for a few nights and ate at an English Restaurant. We ordered the steak meal, with Yorkshire pudding and horseradish.  Having never encountered "Yorkshire pudding" before  - we always called them popovers - when the meal came and a small dish of pudding-like substance filled it, I grabbed my spoon and took a big bite --- of horseradish!  The Yorkshire Pudding is not a pudding at all.  But, IS easy to make...so try it if you make this Prime Rib Roast.)

(Oh, and one more thing.  If you travel with your dogs, and they wait for you in the truck while you eat horseradish from a bowl, make sure you secure your expensive, gourmet, bought-on-the-road beef jerky, even if it is shrink-wrapped in plastic that would survive re-entry into our atmosphere from outer space.)

An important tip to remember is to take the rib roast OUT of the refrigerator a few hours prior to cooking, whether you use the grill or the oven.  Let that baby warm up a bit so the inner temperature arrives without having it be too well-done.

Season it well.  You want that goodness to get into the meat.

A great cooking doo-hickey to own is a digital meat thermometer.  

You want that inner temp to be just right.  (Thanks mom and dad.)

Slow cooking, indirect heat is the way to go with this rib roast.  On this 4-burner grill, Chef Steve preheated with all 4 burners then turned off the two middle ones, closed the lid, and waited for the magic to occur.

Once the roast's interior temp is at 118˚ - 120˚, remove the roast to rest.  For our first roast, we followed Alton's tip to place it back into a 500˚ oven after it rests to sear and crisp up the outside.  We didn't do that for the second attempt, and felt we weren't missing anything by not doing it.  

Give your roast time to rest before cutting.  You want the juices to stay inside and not pour out all over your cutting board.

This particular 4 pound, deboned 3-rib roast served us well with 6-7 medium-sized steaks.

Juicy, flavorful, very tasty.

Definitely an easy cook.  We spent about $44. And we will make again for sure.