Whisky Basted Prime Rib
Prime rib is the perfect main course for a holiday meal! Though there are many ways to cook a prime rib, on the rotisserie on an open fire grill has to be one of our favorites!
Things to know:
How many hours does it take to cook a prime rib roast?
For using the rotisserie method, as long as you can maintain the heat at the surface of the roast to a point where you can only keep your hand there for 8-10 seconds before you have to pull it away, it should take between 3-4 hours to get yourself a perfect medium rare roast!
What is the secret to a good prime rib?
For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.
Is it better to cook prime rib at 325 or 350?
Anytime is a great time to cook a prime rib!
How much will a 5 pound prime rib feed?
A 5 lb prime rib can feed approximately 5 to 6 people, assuming it is a boneless roast or you are serving a full meal with side dishes. For a bone-in roast, a 5 lb size typically serves 4 to 5 people, while a 6 lb boneless roast is often recommended for 5 to 6 people.
What are some common prime rib mistakes?
– Skipping the thermometer. Which leads to the next mistake…
– Overcooking the prime rib. Prime rib is at it’s best either rare or medium rare. If this is not to your liking, here is a link to buy yourself some SPAM.
– Not resting the prime rib. Plan on having time to allow the roast to rest for 30-60 minutes.
– Not bringing the prime rib to room temperature before cooking.
– Forgetting to season generously. It is a big hunk of meat and can take it! Also, a defining characteristic of a great prime rub is a good thick crust!
– Cutting against the grain incorrectly. Really, a prime rib is the center of a ribeye roast. If you screw this step up, consider becoming a vegan.
Ingredients:
3 or 4 rib prime rib roast
kosher or sea salt
Your favorite steak seasoning (we used Cattleman’s Grill Road House)
1/2 cup of your favorite whisky (we used Bubba’s Burnt Sugar Whiskey)
1/4 cup water
1/8 t salt
Juice of 1 lemon
1. The night before, liberally cover the roast with kosher or sea salt, then put the roast on a basking sheet with a wire rack and chuck it uncovered into the fridge.
2. Prepare your grill for indirect cooking with medium-high heat (you can keep your hand where the meat will be for about 8 seconds before it HURTS).
3. Coat the roast with olive oil, then apply the rub.
4. Use a sharp knife or long skewer to create a pilot hole through the roast, slide the roast onto the spit and secure with the forks.
5. Place the roast on the grill and cook until a 125F internal temperature is achieved. This should take 2 to 2.5 hours.
6. While the roast is cooking, make the baste. Combine the whisky, water, lemon juice and salt in a small bowl.
7. During the last hour of cooking, baste the roast every 5 to 6 minutes. Be aware that the roasts will shrink during the cook which may require tightening of the forks.
8. Remove the roasts from the spit, cover loosely with foil and allow to rest for at least 20 minutes.
9. Cut away the bones first, then slice the roast against the grain and serve. ENJOY!
Equipment used:
Sunterra Argentine Brasero Grill
G & F Products 25619 2020 23 Inch Long 5/8 Inch Wide 2mm Thin Stainless Steel BBQ Skewer
ThermoPro TempSpike Plus: 600FT Wireless Meat Thermometer Bluetooth
Hestan – OvenBond Collection – Tri-ply 4-Piece Sheet Pan & Rack Set
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