Savory Pellet Grill Prime Rib
Active time: 15 min. Total time: 7 hours, 10 min., including 4 hours chilling
Yield: Serves 8 (serving size: 1 to 2 slices)
Never cooked a prime rib before? Our Savory Pellet Grill Prime Rib is a great place to start. It’s impressive enough to feed a crowd, and it couldn’t be easier. Plus, this method will do that expensive cut of meat justice: The crust is packed with salty-sweet umami notes and a great crunch, while the roast is perfectly medium rare in the middle. This recipe is formulated to cook the meat at 15 minutes per pound at 350, so if you’re using a slightly larger or smaller roast, you’ll need to adjust the cook time accordingly. Also, be sure to truss your rack between the rib bones and tie it tightly—as the beef cooks, it will shrink. Serve with horseradish sauce, mashed potatoes, gravy, and creamed greens, and incorporate leftovers into sandwiches with horseradish sauce or mayo on a baguette the next day. You could also use it in crostini, a salad, or even country fried steak.
- 3 cups toasted, day old baguette cubes (from 1 small baguette)
- 1/2 ounce dried morel or shiitake mushrooms
- 1 cup loosely packed tarragon leaves (from 1 bunch)
- 1/3 cup Dijon mustard
- 1 tablespoon kosher salt
- 1 1/2 teaspoons black pepper
- 1(about 9-lb.) 3-rib standing rib roast, chine removed and tied
- Hickory hardwood pellets
How to Make It
Process bread cubes, mushrooms, and tarragon in a food processor until finely chopped, about 20 seconds.
Stir together mustard, salt, and pepper in a small bowl. Coat roast with mustard mixture until evenly coated. Sprinkle all over with breadcrumb mixture, pressing to adhere. Place roast on a baking sheet, and chill, uncovered, at least 4 hours or up to 8 hours. Let roast stand at room temperature 1 hour before cooking.
Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 350°F, close lid, and preheat pellet grill 10 to 15 minutes.
Place beef on oiled grill grate, fat cap side up, close lid, and grill until a meat thermometer inserted into thickest portion registers 120°F, about 2 hours and 15 minutes. Transfer roast to a cutting board, cover with aluminum foil, and let rest 20 minutes before slicing. (Internal temperature will continue to rise to medium-rare.) Serve sliced beef with any accumulated juices on cutting board.
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