Prime Rib Steak
Rib Eye has to be one of the better steak cuts, it has a good marble and soft well flavoured meat, cooking it on the bone yields a crusty but tender steak. You may have never considered cooking it whole, but this method gives a great result and is easier than cooking steaks, it’s a great way to do beef for a dinner party. Ask your butcher for a Standing Rib Roast, and get them to tie the roast at between each bone with butcher’s string.
As always an accurate, quick reading meat thermometer is a great tool, a remote model, or one that you can read without opening the BBQ/Oven will make it easy.
- One bone in standing rib roast (for a big feed allow one bone per person)
- 5 cloves garlic, coarsely chopped
- 2 tablespoons red wine vinegar
- ½ cup coarsely chopped fresh parsley
- ½ cup fried (and dried) onion (from Asian groceries)
- 1 tablespoon fresh rosemary needles
- ¼ cup olive oil
- Coarse sea salt and freshly ground pepper
- Combine the garlic, red wine vinegar, parsley, onion, and rosemary. Add a couple of tablespoons of the oil and pulse to chop the garlic and herbs. Add the remaining oil in a small stream until the mixture is a chunky paste.
- Coat the meat in the paste, and allow the roast to marinate for two hours at room temperature.
- When ready to cook, start the BBQ (I’ve used my Saffire Kamado, set the temperature to 230°C (450°F).
- Place the rib roast on the grill grate and cook (lid down) for 30 minutes. Reduce the temperature to 150°C (300°F) and continue to cook until the internal temperature of the roast is 55°C (130°F) or medium-rare, 2 to 3 hours.
- Transfer the Rib Roast to a cutting board and let rest, covered with a tent of foil, for 15 to 20 minutes before carving.