Succulent Grilled Prime Rib (Gluten-Free)

Woo Hoo! It is my turn to host #ProgressiveEats, our virtual version of a progressive dinner party! We are grilling our way to happiness this month, anything and everything on the BBQ! This is such an amazing group of food writers, each one so incredibly talented that I am in awe. Be sure you hop from blog to blog to check out everyone’s posts – just as you would if you were attending a real progressive dinner – and enjoy each spectacular recipe. The links are below the recipe.

As the hostess this month, I thought it would be fun to step out of our normal barbecue comfort zones and try something really spectacular – Grilled Prime Rib! Prime rib is our favorite choice for holiday meals, but you don’t have to wait all year to cook it. It can be the perfect way to celebrate a graduation, birthday, job promotion, anniversary, or just because it is the weekend. Cooking it on the BBQ adds a delicate smokiness and perfectly seared exterior. Once you’ve had it straight from the barbecue, you’ll never roast one in the oven again.

For a roast this size, I use the same technique that I use for every Thanksgiving turkey – dry brining. If you’ve never tried it, you really need to. No messy liquid brines that are a pain to deal with and figure out how to fit it in the refrigerator! Just rub the outside of the roast with salt (add other herbs or seasonings if you want) and science takes over!

Initially the salt with draw a little of the moisture out of the meat, but if you leave it alone, the salt dissolves and the meat reabsorbs the now seasoned liquid, drawing the flavor deep into the interior of the roast. You could add black pepper and rosemary to the salt or try some garlic powder and a little dried porcini powder to really punch up the flavors and add the mysterious and elusive Umami. Add whatever seasonings you want, but don’t reduce the salt – you need it to work its magic!

Searing the prime rib on the grill to seal in juices

Here are a few things you can do to guarantee your family enjoys the best roast beef they’ve ever had:

1 – Choose the best quality roast you can afford. The top classification is Prime and one level down is Choice. If you can’t afford to buy Prime, a Choice roast gives you beautiful flavor and tenderness.

2 – Plan on 2 servings per rib, so a 4-rib roast will serve about 8 people. You can also estimate by weight. For a bone-in roast, buy about 3/4-pound per serving. I always buy a larger roast than I need so we get leftovers for the world’s best roast beef sandwiches the next day!

3 – Dry brine the roast for 24 to 48 hours in the refrigerator. This may sound a little strange, but trust me, it works beautifully and is really simple. Measure 1-1/2 teaspoons of kosher salt per pound into a bowl. For an 8 pound roast you would need 12 teaspoons salt. Rub the salt all over the roast, place it in a bowl or roasting pan, cover with plastic and set in the refrigerator. There is no need to turn the roast, just let the salt do its magic.

Carving the grilled prime rib

Slap the roast on the hot grates and walk away to relax while the BBQ does all the work. 🙂 Then all that is left is to let it rest a few minutes while you put the rest of the meal together, slice thick slabs for everyone and serve! And don’t forget to visit the rest of the team’s websites for the rest of the virtual meal! 

Happy Grilling!

Gluten-Free Tips:

This recipe is naturally gluten-free!

Succulent Grilled Prime Rib (Gluten-Free)

2016-07-21 07:25:27

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Ingredients

1. 3 or 4 rib roast, preferably Prime or Choice (see note above)
2. Kosher or fine sea salt
3. Vegetable oil
4. Freshly ground black pepper
5. Other seasonings if desired such as garlic powder, dried rosemary, or porcini powder

Instructions

1. If the butcher hasn't already done this, cut the bones away from the eye of the roast in one piece, then tie them back on with butcher's twine. Make sure they are tied snugly so they don't come apart while you are cooking. I always ask the butcher to do this for me - the bones help insulate the roast from the heat of the grill and act as a natural rack!
2. Note the weight of the roast. Measure out 1-1/2 teaspoons of kosher or fine sea salt per pound. For an 8-lb roast you would need 12 teaspoons salt. If you want to add other seasonings, feel free to mix them in with the salt; be sure to use dried or powdered versions to get more flavor transfer.
3. Place the roast in a bowl or roasting pan. Rub the entire outside of the roast with the salt. Don't worry, this is a very large piece of meat and it will not be too salty. Cover the roast with plastic wrap and refrigerate for at least 4 to 6 hours minimum, preferably 24 to 48 hours. The salt will dissolve in the liquids and then be drawn into the center of the roast, fully seasoning it.
4. After resting, remove from the refrigerator, discard the plastic wrap and pat the roast dry with paper towels. Place on a baking sheet and lightly brush all the surfaces with vegetable oil. Generously sprinkle with pepper. Leave at room temperature about 30 minutes to warm up a little.
5. Meanwhile, preheat your grill on high. Scrape the grates clean. When the grill is around 500°F, turn the burners on one half of the grill to low, creating a 2-zone fire.
6. Place the roast, meat side down, over the hot side of the grill. Using tongs or heatproof gloves to turn the roast, browning it on all sides over the hot part of the grill. When it is browned, place a baking sheet or roasting pan (one that is BBQ safe) over the cooler part of the grill and set the roast, bone-side down on the sheet. Close the lid and lower the heat on the hotter burners to medium. You want to try to keep the temperature around 300°F, adjusting the burners as needed. Let the roast cook undisturbed for 35 minutes.
7. After 45 minutes, spin the baking sheet so the opposite side of the roast is facing the heat. Close the lid again and cook for another 25 to 30 minutes. Use an instant read thermometer inserted into the center of the roast (not touching a bone). This is to get an idea of where your roast's internal temperature is. Start checking the temperature at around 1 hour. Many roasts will reach rare (125°F to 130°F) somewhere around 1 hr 30 min to 1 hr 45 min. If your grill is running hot it will take less time, if the grill is on the cooler side, it will take longer.

Here are the temperatures you are looking for

1. 125°F to 130°F for Rare
2. 130°F to 135°F for Medium-Rare (the way I like it)
3. 135°F to 140°F for Medium
4. Each grill is different, the outside air temperature can affect the cooking time, and everyone's roast will be a different weight, so temperature is the best way to gauge doneness. Bring the roast off the heat earlier than you think you should because it will continue to cook even after you take it off the heat. Use a good thermometer and you'll be fine. If you are worried, you can always start it on the grill and finish it in the oven.
5. When the roast is done, remove from the heat and let rest, lightly tented with foil, for 20 to 30 minutes. The internal temperature will continue to rise, adding about 5 degrees to the final temperature, and the juices will migrate back into the center of the meat.
6. Cut and remove the butcher's twine and set the ribs to the side. Use a very sharp knife and cut the eye of the roast into thick slices. Cut between the ribs and serve them as an extra treat. Enjoy!

Notes

1. Yield: 1 beef roast, between 6 and 10 servings
2. Note: While you can use a charcoal grill with great results, a gas grill will give you much more control.

By Jane Bonacci, The Heritage Cook © 2016. All rights reserved.

The Heritage Cook ® https://theheritagecook.com/

This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!

Main Course

• Succulent Grilled Prime Rib (Gluten-Free) from The Heritage Cook
• Grilled Flank Steak and Asparagus with Béarnaise Butter from Creative Culinary
• Grilled Brazilian Rub Salmon from Jeanette’s Healthy Living

Vegetables/Side Dishes

• Grilled Fattoush Salad with Chickpeas-Sweet Peppers Naan from The Wimpy Vegetarian
• Grilled Belgian Endive from Mother Would Know

Desserts

• Buttermilk Panna cotta with Grilled Mango Sorbet from Spice Roots
• Grilled Buttermilk Pound Cake with Peaches and Mascarpone from The Red Head Baker
• Grilled Peach Melba from That Skinny Chick Can Bake
• Smoked Caramel Pineapple Ice Cream (No Churn) from Pastry Chef Online

To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information. We have a core group of 12 bloggers, but we always need substitutes and if there is enough interest, we may consider adding additional groups.

Create a New Tradition Today!

Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to email me. Feel free to quote me, just give credit where credit is due, link to the recipe, and send people to my website. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. 

The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. It is the reader’s sole responsibility to determine which foods are appropriate and safe for their family to consume. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. Please see the Disclaimers page for additional details. 

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