Grilled Prime Rib: Andria’s Style
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:
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:
A bit of olive oil is drizzled into each piece and coarse salt and fresh cracked pepper added:
And some salt:
A pouch is then created with the foil and the garlic is placed into a 400 degree oven for an hour to roast:
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:
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:
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:
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:
Smoking wood chosen was pecan as I’ve had success with it on beef previously as shown on my Beef Brisket effort:
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:
Here’s a pic thirty minutes into grilling with a brushing of Andria’s steak sauce:
The grilled prime rib at 1 hour:
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:
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:
A close up from the other side:
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:
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:
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:
20 minutes have passed, the juices have settled and it’s time to carve into this bad boy. First I removed the bones:
Here’s a pic of the grilled prime sliced—medium-rare to rare as expected:
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:
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 Kenrick’s 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 Andria’s adds, and some great red wine, made this an event none of us will soon forget. At least these three Grillin Fools won’t:
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.
If you are interested in other beef dishes click here to see other picture by picture, step by step instructions on other beef dishes we have done on the site
- Three ears of garlic
- drizzle of olive oil
- Salt and black pepper
- 1 prime rib
- 1 cup Andria’s steak sauce
- Slice the ears of garlic in half across the cloves
- Drizzle with olive oil, dust with salt and black pepper
- Cover with foil and put in a 400 degree oven for 1 hour
- Prepare the grill for two zone grilling: coals and smoke wood on one side, nothing on the other
- Target internal temperature of the grill is 300-325
- Rub the softened ears of roasted garlic over the meat (the garlic side, not the garlic paper)
- Give the garlic coated prime rib a few turns of fresh cracked black pepper on all sides
- 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)
- 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
- 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