PRIME RIB CEDAR PLANK ROASTED

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Prime Rib Cedar Plank Roasted image

This marvelous recipe appeared in our local paper and came from Ron Shewchuk's Cookbook, Planking Secrets. It is extremely important not to overcook a superb roast such as this one. Use a good meat thermometer to check the internal temperture.

Provided by William Uncle Bill

Categories     Roast Beef

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon freshly ground coarse black pepper
1 tablespoon dried rosemary
1/2 teaspoon cayenne pepper (optional)
1 cedar plank, pre-soaked for at least 4 hours
5 lbs prime rib roast, bone attached
1 tablespoon kosher salt
3 tablespoons Dijon mustard
1 tablespoon coarsely chopped fresh rosemary leaf
1/4 cup extra virgin olive oil
5 stalks fresh rosemary, branches about 5 inches long each

Steps:

  • In a bowl, combine garlic powder, onion powder, coarse black pepper, dried rosemary and cayenne pepper; mix well.
  • Take the roast out of the fridge at least one hour prior to cooking so that the roast adjusts to room temperature.
  • Season roast on all sides with Kosher salt.
  • Coat the roast with Dijon mustard.
  • Sprinkle the chopped rosemary evenly over the roast.
  • Now sprinkle the entire roast generously with the dry rub mixture.
  • Drizzle olive oil over the entire roast, use more olive oil if necessary.
  • Pat the oil, rosemary and dry rub into the roast.
  • Preheat the barbecue grill on medium-high heat for 10 minutes or until the chamber reaches 500°F.
  • The cedar plank should be at least 3/4 inch thick, 7 1/2 inches wide and 16 inches long.
  • Rinse the cedar plank and place it directly on the grill.
  • Cover the grill and heat the cedar plank for about 4 minutes or until it starts to throw off a bit of smoke and crackles lightly.
  • Reduce the heat to medium-low.
  • Lay the rosemary twigs across the plank to make a bed for the roast.
  • Place the roast on the rosemary and cover the grill.
  • Cook for 1 1/2 to 2 hours, until the core of the roast reaches an internal temperature of 125°F.
  • Keep testing the internal temperature with a good barbecue meat thermometer.
  • When the roast reaches the desired temperature, remove from the grill along with the cedar plank.
  • Tent loosely with aluminum foil and let rest for a least 30 minutes or up to 1 hour.
  • The long resting period gives you plenty of time to grill some veggies.
  • Serve some good freshly made horseradish with the prime rib roast.
  • NOTE: Purchase a cedar plank at your lumber yard outlet. Make sure that it is NOT TREATED.
  • The cost of the plank is much less expensive when you purchase at the lumber yard.

Nutrition Facts : Calories 1105.5, Fat 100.2, SaturatedFat 39.9, Cholesterol 207, Sodium 1086.8, Carbohydrate 2.7, Fiber 0.8, Sugar 0.7, Protein 45.7

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