Grilled Prime Rib
June 21, 2012
Categories: Dinner, Main Dish, Beef, Roast Beef, North American, Easy/Beginner Cooking, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Mother's Day, New Years, Passover, Potluck, Rosh Hashanah, Sunday Dinner, Thanksgiving, Valentine's Day, Grilling (Outdoor), Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy more
"This a great recipe I found in a Weber Real Grilling Cookbook. You can bake this in the oven if you don't BBQ. I like to add a few more cloves of garlic, I cut a few slits in the roast and insert the extra garlic pieces."
- Serving Size: 1 (301.4 g)
- Calories 736.3
- Total Fat - 55.1 g
- Saturated Fat - 20.7 g
- Cholesterol - 263.7 mg
- Sodium - 832.9 mg
- Total Carbohydrate - 1.7 g
- Dietary Fiber - 0.6 g
- Sugars - 0.1 g
- Protein - 55.4 g
- Calcium - 61.7 mg
- Iron - 4.9 mg
- Vitamin C - 4 mg
- Thiamin - 0.2 mg
Allow the roast to stand at room temperature 30 to 45 minutes before grilling.
In a food processor, finely mince the garlic, rosemary, basil, salt and pepper.
Add the mustard and olive oil and process to form a paste.
Smear the paste over the top and sides of the roast.
Place in a baking pan, bone side down, and grill over indirect medium heat until meat thermomether reads 140 degrees.
Transfer the roast to a cutting board and remove the bones.
Loosely cover the roast with aluminum foil and let rest for 20 to 30 minutes.
Cut meat into slices and serve.
Tips & Variations
No special items needed.