Herb-Crusted Prime Rib Recipe
Join us as we cook up a mouthwatering herb-crusted prime rib roast with our friend @BobTrudnak. This recipe features a juicy four and a half pound prime rib roast with a beautiful fat cap. We'll start by scoring the fat cap and creating little square pockets for extra flavor. To make the slather, we combine Worcestershire sauce, olive oil, minced garlic, rosemary, and thyme. This delightful slather is then smeared all over the prime rib roast, along with some simple citrus and beef rub for added flavor.
Next, we fire up the grill, using a Weber grill with Royal Oak charcoal for that perfect smoky taste. We cook the prime rib roast indirectly at around 350 to 375 degrees Fahrenheit, adding some beef broth in the pan below to keep the meat moist. For an extra smoky touch, we also add a piece of pecan wood directly on the grate.
To ensure the prime rib reaches the perfect internal temperature, we use a chef's alarm set to 126 degrees Fahrenheit. After about two hours, the alarm goes off, indicating that our prime rib is ready. We carefully remove it from the grill and let it rest for at least an hour before slicing.
Once rested, we can admire the beautiful herb crust and slice the prime rib roast to reveal its perfectly cooked medium-rare center. Each slice is tender, flavorful, and melts in your mouth.
This herb-crusted prime rib recipe is an excellent choice for your Christmas meal or any special occasion.
Ingredients:
- 4 and a half pound prime rib roast
- Benchmade knife
- Worcestershire sauce
- Olive oil
- Minced garlic
- Rosemary
- Thyme
- Simple Citrus rub
- Beef rub
- Royal Oak charcoal
- Beef broth
- Pecan wood
Cooking steps:
- Score the fat cap of the prime rib roast with a knife to create square pockets.
- Make the slather by combining Worcestershire sauce, olive oil, minced garlic, rosemary, and thyme.
- Smear the slather all over the prime rib roast, then sprinkle on simple citrus rub and beef rub.
- Fire up the grill with Royal Oak charcoal and a piece of pecan wood for added smoke.
- Cook the prime rib roast indirectly on the grill at 350-375 degrees Fahrenheit.
- Add beef broth in a pan below to keep the meat moist.
- Use a chef's alarm to monitor the internal temperature of the prime rib roast, aiming for 126 degrees Fahrenheit.
- After about two hours of cooking, remove the prime rib roast from the grill and let it rest for at least an hour.
- Slice the prime rib roast and enjoy the mouthwatering herb crust and tender, medium-rare center.
