“Grilling with House of Q” Father’s Day Prime Rib Recipe
BBQ Brian Misko shares his prize Father’s Day Prime Rib recipe in time for the big day! This recipe (and many other mouth-watering delights) can be found in Grilling with House of Q available in stores now.
Father’s Day Prime Rib
A well-cooked prime rib roast is perfect for special occasions. Big pieces of meat need to be well seasoned, and I like to use seasoned salt, which is salt flavoured with ingredients such as onion, garlic and red pepper. And, if you plan to make gravy, place a foil or metal tray under the grate to catch the drippings from the roast as it cooks.
Serves 6 to 8
1/4 cup House of Q House Rub or Big Beef Rub (page xx)
2 Tbsp granulated garlic
2 Tbsp seasoned salt
1 prime rib roast, bone-in, 3 to 5 lbs
Prepare your grill for indirect grilling on medium-high heat. Brush or wipe the grates with oil, if necessary. In a bowl, stir together the rub, granulated garlic and seasoned salt until well mixed. Liberally apply the seasoning all over the roast.
Place the roast directly over the heat, and sear for a few minutes on all sides to create a crust that is just shy of blackening or burning; it will soften and add flavour as it cooks.
Once the crust is established, move the roast to the cool side of the grill, close the lid and reduce the temperature to medium heat. Cook for 15 to 20 minutes per pound (roughly 45 to 90 minutes total), until the internal temperature of the meat reaches 120°F to 130°F for medium-rare. You may need to rotate the roast so it cooks evenly on your grill. Remove the roast from the grill, cover with aluminum foil and allow to rest for at least 15 minutes before carving (the internal temperature of the meat will rise an additional 3°F to 8°F [2°C to 5°C] during this time).
To carve the roast, start by cutting off the bones—these can be served with the sliced meat or saved as a treat for the cook (I like eating beef ribs!). Then, slice the meat into thin slices and place on a platter. Alternately, for bigger portions, don’t remove the bones; simply cut the meat between each bone. Serve immediately.