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Grilled Prime Rib – Andria’s Style

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Andria's Prime Rib

Outside of full on family barbecues, where we are feeding the masses, all three Grillin’ Fools don’t get to grill together all that often.  But recently we decided to celebrate our new sponsor, Andria’s Steak Sauce, with the oh so appropriate grilled prime rib done with an Andria’s flare.  My dad did the grilling and will do the write up.   The guy has grilled prime rib down to an absolute science.  Most people won’t even try such an expensive cut on the grill, but it’s actually really simple. Follow his advice and you will see for yourself, so I will hand it off to him…

Here’s a simple, delicious method of preparing standing rib roast on the grill, or grilled prime rib if you prefer, as a tribute to our new sponsor, Andria’s Steak Sauce.  On a recent Saturday evening, all three Grillin’ Fools gathered to do some smokin’ on the water with a great hunk of beef.  This begins with a 6 ½ lb. bone-in standing rib roast, allowed to come to room temperature prior to hitting the grill but a little prep work was necessary but not much as you’ll see:

Andria's Prime Rib

Andria's Prime Rib

I decided to rub the prime rib first with roasted garlic.  A few large whole coves are sliced in half sideways then placed on a sheet of aluminum foil:

Andria's Prime Rib

Andria's Prime Rib

A bit of olive oil is drizzled into each piece and coarse salt and fresh cracked pepper added:

Andria's Prime Rib

Andria's Prime Rib

Andria's Prime Rib

And some salt:

Andria's Prime Rib

A pouch is then created with the foil and the garlic is placed into a 400 degree oven for an hour to roast:

Andria's Prime Rib

The roasted garlic is worth it simply for the smell that permeates the house.

The pouch is removed, and the roasted garlic is allowed to cool prior to handling:

Andria's Prime Rib

Once cooled the garlic is simply rubbed over the entire surface area of the beef.  The roasted garlic is now very soft and creates a sweet garlic paste:

Andria's Prime Rib

Usually I insert slivers of garlic into the upper half of the beef when preparing this dish, as you can see in this other prime rib done on the site, but opted for this alternative method this time out.  A bit of cracked pepper is applied to the prime rib and we’re ready for the grill:

Andria's Prime Rib

Normally I French the roast as seen on the previous post, but decided to let it be this time around.  That same link above will show you step by step how to French cut a standing rib roast.

The rest of the menu?  Well it’s a guy night since the gals are all together dining somewhere in the city so it’s going to be simple.  Appetizer would be gulf shrimp brought back from Skinner’s Seafood on Dauphin Island, Alabama, with homemade cocktail sauce.  Then a mixed greens salad (I worked hard on this) a couple of varieties of the bagged stuff and some Zia’s Italian Dressing topped with provel cheese.  The other side was simply baked Yukon Gold Potatoes.  Of course a bottle or two of red wine would be added to complete the dinner.  The only thing ‘gourmet’ about this meal was going to be the grilled prime rib as you’ll see.

The old Char-Broil was set up for indirect grilling employing the flank method—coals to the left and right with beef in the middle:

Andria's Prime Rib

Smoking wood chosen was pecan as I’ve had success with it on beef previously as shown on my Beef Brisket effort:

Andria's Prime Rib

I’ll place the standing rib roast on a roast rack initially to permit the smoke flavor to work on the entire surface area.  I hit the rack with vegetable spray prior to grilling for ease of cleanup later:

Andria's Prime Rib

By the way, that roasting rack can be flipped over and be used as a rib rack and hold six slabs of ribs making it very versatile. I found it at Bed, Bath and Beyond a few years ago, but they also sell it at Amazon.

Here’s a pic thirty minutes into grilling with a brushing of Andria’s steak sauce:

Andria's Prime Rib

Andria's Prime Rib

The grilled prime rib at 1 hour:

Andria's Prime Rib

Andria's Prime Rib

Please note that the Andria’s is a very dark sauce.   The blackness on the above pics is the sauce and not burnt meat.  As you will see soon enough, this standing rib roast will not go beyond medium rare.

My expected cooking time for a roast this size is approximately 2 hours at 300-325 degrees or until the internal temp of the roast reaches 125-130 which after a good 15-20 minutes or resting should be a wonderful medium rare.  I’ve decided to transfer the grilled prime rib to a roaster pan and add some leftover red wine blended with Andria’s for the last hour to add moisture to the grilling chamber and to help impart some more flavor as the liquid steams around the meat:

Andria's Prime Rib

The prime rib was basted about every 20 minutes with Andria’s Steak Sauce.  A few more charcoal briquettes and smoke wood were added as needed.

Here’s a pic an hour and a half into the process of the grilled prime rib:

Andria's Prime Rib

A close up from the other side:

Andria's Prime Rib

Perfect Spring day for grilling—sunny, warm, gentle breeze, flowering trees, and smoke flowing from my grill.  It doesn’t get any better than this:

Andria's Prime Rib

It’s time to choose a red wine for the occasion.  I selected a HV 2006 Syrah, gifted by day job partner Don H., and it paired nicely with the beef as we discovered later:

Andria's Prime Rib

Don H. is a supreme griller in his own right—a huge fan of the Big Green Egg—he does some amazing things with grilled vegetables that we may be able to illustrate in a future post for you.

We are now 2 hours in and the prime rib is removed from the grill and foiled to rest for about 30 minutes:

Andria's Prime Rib

Andria's Prime Rib

Andria's Prime Rib

20 minutes have passed, the juices have settled and it’s time to carve into this bad boy.  First I removed the bones:

Andria's Prime Rib

Andria's Prime Rib

Andria's Prime Rib

Andria's Prime Rib

Andria's Prime Rib

Here’s a pic of the grilled prime sliced—medium-rare to rare as expected:

Andria's Prime Rib

Andria's Prime Rib

I French-grilled a center slice for me—not sure where that term came from.  I simply brushed it with a bit more of the Andria’s steak sauce and slapped it back on the grill on direct fire for just a few seconds on each side to give it an extra flavor crust:

Andria's Prime Rib

Andria's Prime Rib

Andria's Prime Rib

Andria's Prime Rib

The red color disappeared but the texture and flavor imparted by Andria’s was superb and the slab of prime rib was extremely tender and moist.

Watch for rib-eyes on sale at your local meat market such as Mateker’s or C and C Butcher and have them cut a standing rib roast for you and give this method a try. The Andria’s steak sauce really made a difference and you might not want to do any other method in the future.

What a night!  Three Grillin Fools, a big hunk of beef, the magic of Andria’s, and some great red wine, made this an event none of us will soon forget.  At least these three Grillin Fools won’t:

All Three Grillin' Fools

That’s Greg, Scott and Tom from left to right.

***Editor’s note ~ I agree Dad.  It was a great night.  Some great poker afterward and more red wine from your ample wine rack.  I hope we can do more of these events***

As usual, if you have any questions about grilled prime rib, slathered in roasted garlic and Andria’s Steak Sauce, please email me or simply leave a comment below.

Also, you can follow the Grillin Fools on Facebook and post your own grilling pictures, share grilling pictures, or join the general grilling conversation.   You can follow us on twitter.

Grilled Prime Rib: Andria's Style
A very simple prime rib done on the grill with magical results
Author:
Cuisine: BBQ
Recipe type: Entree
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Three ears of garlic
  • drizzle of olive oil
  • Salt and black pepper
  • 1 prime rib
  • 1 cup Andria's steak sauce
Instructions
  1. Slice the ears of garlic in half across the cloves
  2. Drizzle with olive oil, dust with salt and black pepper
  3. Cover with foil and put in a 400 degree oven for 1 hour
  4. Prepare the grill for two zone grilling: coals and smoke wood on one side, nothing on the other
  5. Target internal temperature of the grill is 300-325
  6. Rub the softened ears of roasted garlic over the meat (the garlic side, not the garlic paper)
  7. Give the garlic coated prime rib a few turns of fresh cracked black pepper on all sides
  8. Place the prime rib on a roasting rack in a roasting pan to elevated it and allow the smoke to penetrate from all sides (optional, you could also just put the whole thing on the grill without the pan or the rack)
  9. At 30 minutes brush the Andria's Steak Sauce on the prime rib and continue to do so every 30 minutes until the prime rib reaches an internal temperature of 125-130
  10. Remove from the heat and allow to rest for 15-20 minutes and the roast will be a perfect medium rare on the outer portions and rare in the middle
Notes
Leave the roast on the grill until it reaches 135-140 internal temperature for meat closer to medium.

 

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  1. If you ever want to grill for random strangers, please count me in. Those pictures are gorgeous! We’re big fans of Andria’s steak sauce as well, it’s seriously good stuff.

  2. oh my… such great photos.. and a wonderful tip on the garlic

  3. It’s easy to see why the ‘Fools’ are smilin’!
    Bet the gal’s dinner wasn’t as good as the Fools.

    Great write-up, and photos!

    • Webert,

      The gals didn’t do too bad either. They were at Tratoria Marcella on the hill for a gal’s night out while the guys were eating prime rib for a Fools night in. I’d say we both did pretty well…

      …….Scott

  4. I a big fan of your work, but why oh why would you ever put the meat back on AFTER you cut it.

    It’s not good for the meet and even worse fro the presentation.

    Shame.

    • Big Fan,

      This is a process called “Frenching.” The idea is to slather on some sort of sauce or rub and then do a quick sear over a very hot fire to form a flavor crust over more than just the outer edge of the slice. It’s not all that uncommon with prime rib. I prefer mine sliced and served but we like to explore as many options as possible here on GrillinFools.com and this is just one of them. To each his own…

      …….Scott

  5. jack jones says:

    Great site–thankis for all the tips, esp. with PR. I’m going to try it again after a particularly expensive mistake a few years ago..

  6. That looks wonderful. Perfectly done. I haven’t gotten the b@lls to do Prime Rib on my Big Green Egg yet. I have 3 and have done most everything else. This will help a ton getting me off the fence. The other thing I haven’t done is a whole Beef Tenderloin. I have cut them up into filets, but never done a whole one. Have you all tried one yet? (These expensive cuts of beef turn me into chicken)
    I am from out of town (Cape Girardeau) and will be coming to STL this weekend. Where can I buy Andria’s?

    • John C,

      Prime rib on the grill is one of the easier things to do on the site. Get a probe thermometer, stick it in the fattest part of the meat and when it hits 125-130 pull it and let it rest for 20-30 minutes. That’s it. The temp will come up another 5 degrees or so but it will be perfect.

      I have not done the whole beef tenderloin. Not sure about my dad or cousin (the other three Grillin Fools) but we have it on our list to do for the website. Hopefully we will get to it this summer.

      As for Andria’s, well you can click the ad on the upper right of our website to order it year round in Cape or you can go to any grocery store in the St. Louis area. It’s with the other steak and Worcestershire sauces.

      Let us know how you did with the prime rib…

      …….Scott

  7. Milt Davis says:

    Wow!
    That looked great! We had great filets last night up here in Ct. at my son’s house, but i am still jealous!
    I’m anxious to try it myself!
    Milt

  8. Fool's Pappy says:

    Glad you enjoyed it Milt (a.k.a. Wheezer Willie)! Get your son to fire up his grill and pick up a big hunk of good beef and give it a try while up there! It’s easier than grilling burgers! If it’s on sale here I’ll grill it for you when you visit next month.

  9. As usual a BEAUTIFUL job. Don’t you have my phone number? It’s probably cause I’m not a good poker player. I haven’t learned to cheat yet. Reference “Maverick” if you are old enough!

  10. This looks awesome. Incredible job! Link incoming…

  11. Hi Scott – I ran into you on the TVWB forum. I go by another Bob B and have really been enjoying your posts and followed your thread to here. Just wanted to pass on that after seeing your posts I ordered 5 bottles of Andrias and thought you might want to pass that on to them. My best regards to you and the other two Grillin Fools. Bob Bailey

    • Bob, thanks for buying from our sponsor. We appreciate it very much.

      As for the sauce, it’s not A-1. Don’t cook up your steak and dunk it in Andria’s (or any sauce for that matter, steak is steak and needs nothing after properly cooked). It’s a marinading and basting sauce. Slather it on with a brush as you make pork chops or a steak and you will be a fan for life!!

      …….Scott

  12. Found this post through Foodbuzz … I do love the Andria’s myself! The prime rib looks great … we may have to put this our Fourth of July menu next weekend!

    I’m also a St. Louis food blogger … mind if I list your blog in my St. Louis food blog roll?

    • Thanks Kimberly. We’d be honored to appear on your blog roll. We’re working on a redesign of our site currently and if we add the blog roll in we’d love to add yours. You’ve got an outstanding blog…

      …….Scott

    • Looks great grill’in fools. I have done many of these along with whole beef tenderloins, whole pork shoulders, butts, etc. They are really easy and not any worries at all. So many ways to do them. I prefer apple wood chips as it gives the roast a mellow-er taste. I also rub the whole roast with crushed garlic. I make my own rubs also to taste as I rub the roast and put it in a roaster pan in the fridge overnite. This really enhances the flavors of the roast. Love doing different things on the grill. Thanks again for the great info. and your site!!

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  1. FRIDAY SHOW BLOG (5/27/2011) « - [...] + MEAT PORN! PRIME RIB! [...]
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