My Family's Seasonings or Amazing Taste Prime Rib Seasoning
Celery stalks, 4
2 onions, halved
Beef bones
NOTE- US ALL THE SEASONING FOR 10-11 LB ROAST
Instructions
NOTE- These measurements are for a 4 to 5lb rib roast. Last year, we
used a Select Beef Rib Eye Roast Bone In, 11.655 lb at 5.77 per lb. In
2023, 10.155lb at 7/lb.
A 11.65lb roast took about 4 hrs.
In a bowl, combine butter, olive oil, and herbs. Reserve about 1/2c of
butter mixture.
Use a paring knife to cut several holes on both sides of roast; insert
some garlic into the holes. Insert some sliced garlic in the
separation between bone and meat. Set aside the remaining garlic from
one bulb. Cut the top of the three other bulbs. Cover the cut garlic
bulbs with foil and oil to roast. Set aside.
Sprinkle roast on all sides with most of the prime rib seasoning.
Spread butter mixture all over roast, applying the heaviest layer to
fat cap.
Rub some oil and remaining prime rib seasoning onto the vegetables and
beef bone.
Using the Kirkland roasting pan and roasting rack, place rib roast on
the rack, fat side up. Then add bones and then vegetables and garlic
in foil around the rib roast. Top rib roast with remaining loose
garlic cloves.
Cook until a thermometer inserted deep into center of roast registers
120-122 degrees.
Start grill on smoke with lid open until fire is established (about 5
minutes) then switch setting to 375 degrees (or high) for 15 minutes
to pre-heat.
Place roast fat side up on grill and switch setting to 300 degrees (or
medium). Close lid and cook for 3 – 4 hours until 120 degrees for
rare. We personally removed at 122 degrees which provided some rare,
medium rare and medium pieces. Remove from grill.
Transfer roast to a platter. Tent loosely with aluminum foil, and let
stand 20 to 30 minutes.
Spread reserved butter mixture on a cutting board. Place roast on top.
Slice roast between the bones.
Originally Submitted
12/23/2017
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