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Prime Rib

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Prime Rib

Approx. 4,5h

Ingredients

    • 8 – 10 family members or friends (your dearest ones)

    • 4.5 lbs (2 kg) prime rib (weight includes the bone!), can be ordered here at Meatfish.nl

    • 4 fresh rosemary sprigs

    • 4 garlic cloves

    • coarse sea salt

Prime Rib

Prime Rib

Prime ribs are the ideal piece of meat for Christmas. It’s big, it’s tantalizing, it’s incredibly tasty, and it can be cooked to perfection on the BBQ! Check out how we prepared the prime rib!

Some time ago, our go-to butcher Steven of meatfish.nl approached us. He was impressed by our recipes and interested in sponsoring a piece of meat for our website.
When we told him about the prime rib and pitched our idea for a perfect Christmas recipe, he couldn’t hide his enthusiasm. And neither could we – thanks for providing the meat, Steven!

A few months ago, we already discussed cooking a prime rib. Niels and I were talking about different pieces of meat, and obviously, the prime rib was among the pieces we discussed. We were talking about the cooking process and were mainly psyched about all its tastiness. To be honest, we were tempted to order one right away; we almost couldn’t wait to take photos and blog about this beautiful piece of meat. However, we quickly realized that this recipe would be perfect for a Christmas dinner – so we decided to wait a bit longer.

The Prime rib
To me, the prime rib is a mythical piece of meat. It’s big, a bone is sticking out of it, and it’s got an intriguing name. It’s not just a rib, no, it’s the king of all ribs; the prime rib! The prime rib is carved from the cow’s first 5-6 ribs. The rib eye is cut from this part as well, only the bone is cut off. The strip steak is cut from the next ribs. In case you want to learn more about this; check this video.

This is sooooooo good!!

As with many other things in life, the phrase “less is more” also applies when preparing the prime rib. Naturally, the meat is very tender, succulent, and extremely tasteful. With this in mind, we don’t want to overwork the meat. We won’t marinate it, but will add some extras; some herbs as well as the prime rib’s own fat. To be honest, Niels and I were quite reluctant to start cutting such a beautiful piece of meat! However, it turned out that adding the herbs does give the meat that little extra, subtle flavor, which makes it even tastier!

Preparation

Preparation

Approx. 30 minutes

Approximately 2 hours before cooking, we took the prime rib from the fridge to bring it up to room temperature. Before you start preparing the prime rib, fire up the BBQ for indirect grilling at 248°F (120°C).

Preparing the meat

A thick cap of fat is located on the bottom of the prime rib. Carefully, trim this layer of fat off while you avoid cutting into the meat. We trim off this cap of fat, to prevent the meat from buckling. Since the layer of fat is located at the bottom, it doesn’t drip across the meat, so it is useless to leave it. Do not throw the fat away, we’ll use this later on. We do leave the fat on both sides of the meat because this fat does drip along with the meat. To prevent it from buckling, we make small cuts in the fat.

Carefully, trim the cap of fat off the meat

Incise the remaining fat

Adding flavor

We’re ready to tackle the scary part: carving the meat! First, we prepare the herbs and cut the cap of fat into small pieces.

Now take a small, sharp knife; you don’t want to carve huge cuts in the meat. Be careful not to cut too deeply; if needed, you can always make the incisions bigger later on. Pick a couple of strategic points and start cutting the meat. We opted for 3 cuts on the back (side of the bone) and 6 on the bottom. Then, add the garlic, rosemary, and fat to the meat. Finally, gently rub the prime rib with sea salt. We add little chunks of fat to make the meat more juicy and tasteful, which also happens naturally when preparing rib eye, club steak, or rump capThe chunks of fat that we add to the prime rib will slowly dissolve into the meat and add extra flavor.

 

 

Pierce holes into the meat

Fill with rosemary, garlic, and the trimmed off fat

Eventually, it will look like this

Preparation

Approx. 3 hours

Grilling by using the reverse sear technique

Next, we’re ready for the easiest part of this dish: grilling. First, we’ll grill the prime rib indirectly, immediately thereafter, we’ll finish the grilling process off by grilling it directly. When the barbecue is heated up to 248°F (120°C), we place the prime rib on the indirect zone (place a drip-tray with water underneath it). Stick a thermometer into the prime rib, close the lid, and wait until the core temperature is 115°F (46°C). This will take approximately 3 hours.

Prime rib placed indirectly on the grill

As soon as the meat has reached a core temperature of 115°F (46°C), we carefully remove the lid from the barbecue. Since we’ll finish off the grilling process right away, we need more heat. Make this happen by adding extra charcoals and oxygen. Once the barbecue is nicely heated up, we place the prime rib right above the charcoals. Place the lid back on the BBQ; this will prevent the flames from becoming too big. Despite this, you’ll still have to keep moving the prime rib every now and then to prevent grease flare-ups. When the core temperature has reached 122°F (50°C), the prime rib can be removed from the BBQ. Loosely wrap the meat in aluminum foil and leave to rest for approximately 30 minutes.

Firing the coals up

The prime rib is ready for some grilling action

Dishing up

The prime rib doesn’t need much more; make sure there are some salt and pepper on the table and dig in! In case you do want to serve a sauce with it, check out our chimichurri. Chimichurri is a delicious sauce that goes really well with any barbecued meats. In terms of possible side dishes; grilled veggies are always a winner. Prime ribs are excellent with leeks, carrots, sweetcorn, parsnips, or a tasty jacket potato.

Bon appétit and Merry Christmas!

Bon appétit

Bastiaan

BBQ-en draait voor mij om lekker eten en gezelligheid. Samen met familie of vrienden genieten van heerlijke gerechtjes van de BBQ. Of het nu vis, vlees of vegetarisch is. Het liefst steek ik de BBQ elke dag aan!

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Approx. 4,5h

Necessities

    • 8 – 10 family members or friends (your dearest ones)

    • 4.5 lbs (2 kg) prime rib (weight includes the bone!), can be ordered here at Meatfish.nl

    • 4 fresh rosemary sprigs

    • 4 garlic cloves

    • coarse sea salt

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