Recipe: Patsy - Re: Standing Rib Roast - Garlic and Herb Crusted Slow-Smoked Prime Rib, Mustard Prime Rib with Horseradish Cream

Patsy, I think you are one brave girl:-)!! I checked my Weber's Big Book of Grilling. The recipes it gives are for 12 - 14 lb. rib roasts. They suggest that you first slice the fat cap with a sharp knife, along where it meets the meat, but leaving a "hinge" attached. This creates a flap under which you can place a handful or two of seasonings. Then do the same thing, for the same purpose, along the top of the bones, along the length of the roast, also leaving a "hinge." When you are done doing this, slather a generous layer of minced garlic, an herb-garlic blend or your favorite seasonings between the bones and meat and under the fat cap. Spread a handful of chopped onions in each cavity as well. Season the meat all over the outside with kosher salt, freshly ground black pepper and any other seasonings. If you are using a rub, distribute the rub as described above, but consider adding the onions and garlic, too. Next, tie the roast at about 1 inch intervals, and tie the string at the top of the roast. Refrigerate until about 40 minutes before you are ready to grill, and allow to stand at room temperature during that time. To grill the roast, use indirect heat with a drip pan underneath the roast. Put a little water in the drip pan to keep the drippings from burning. Try to keep your heat at around 350 to 375 degrees F. Cook until the roast reaches an internal temperature of 135 degrees F. (Some people think this is too high and remove it at 130 degrees F.) When you remove the roast, remove any strings and loosely tent with foil for 30 minutes. The roast will continue to cook during resting and te internal temperature will rise 5 to 10 degrees (to 145 degrees F - the USDA's definition of medium rare. The juices will redistribute during the resting. "It's impossible to cook a large rib roast to one doneness-the ends will be more fully cooked than the center-but when you're feeding a crowd, it's nice to have a range of offerings." For a slow smoked prime rib, keep the grill temperature between 275 and 300 degrees F. A 12-14 lb. roast will take about 3 1/2 to 4 hours for medium rare using this "slow-smoked" method If your grill is between 350 and 375 degrees F, the roast will take about 2 to 2 1/2 hours. Here are a couple of recipes.

Garlic and Herb Crusted Slow-Smoked Prime Rib (I find it interesting that there is no mention of cutting the fat cap or along the bones in these recipes.) Indirect/low heat

1/4 c. chopped fresh basil
1/4 c. fresh oregano
1/4 c. chopped fresh parsley
1/4 c. chopped fresh rosemary
3 Tbl. olive oil
1 Tbl. freshly ground black pepper
1 Tbl. kosher salt

1 seven bone prime rib roast, 12-14 lbs.
1/4 c. finely chopped garlic

To make the paste: In a small bowl, combine the paste ingredients and mix well. Trim the roast of excess fat. Press the chopped garlic into the top and sides of the roast. Spread the paste over the top and sides of roast, then wrap with a layer of cheesecloth to ho;d the paste to the meat surface. Allow to stand at room temperature for 30 to 40 minutes beforegrilling.

Follow the grill's instructions for using wood chips. Grill the roast over indirect low heat until the internal temperature reaches 135 degrees F for medium rare. (Invest in an instant read thermometer since you don't want your "investment" over cooked.)

Remove the roast from the grill, loosely cover with aluminum foil and allow to rest for 20 to 30 minutes. The internal temperature will rise 5 to 10 degrees during that time.

Carefully remove the cheesecloth before carving. Using a sharp knife, remove the bones from the roast and cut the meat into 3/4 inch thick slices. Serve warm.

Makes about 12 to 15 servings.

Mustard Prime Rib with Horseradish Cream
indirect/medium heat

For the paste:
2 Tb;. black peppercorns
2 Tbl. mustard seeds
1/2 c. country-style whole grain mustard
2 Tbl. worcestershire sauce
2 Tbl. chopped, fresh rosemary

1 seven-bone rib roast, 12 - 14 lbs.

For the horseradish cream:
1 c. sour cream
2 Tbl. prepared horseradisn
1 tbl. crushed, dried green peppercorns
1 Tbl. worcestershire sauce

Kosher salt

To make the paste: Using a spice grinder or mortar and pestle, crush the peppercorns and mustard seeds. Transfer to a small bowl and combine the remaining paste ingredients. Mix well.

Spread the paste evenly over the roast, cover with plastic wrap and refrigerate for 12 to 24 hours.

To make the horseradish cream: In a small bowl whisl together the horseradish cream ingredients. Refrigerate until ready to serve.

Allow the roast to stand at room temperature for 30 to 40 minutes before grilling. Season with salt and grill over indirect/medium heat, keeping grill's temperature between 350 degrees F and 375 degrees F, until the internal temperature reaches 135 degrees F for medium rare, about 2 to 2 1/2 hours. Remove the roast from the grill, loosely cover with aluminum foil, and allow to rest 20 to 30 minutes before slicing. The interanl temperature will rise 5 to 10 degrees F during this time.

Using a sharp knife, remove the bones form the roast and cut the meat into 3/4 inch slices. Serve warm with the horseradish cream sauce on the side.

Makes about 12 to 15 servings

Good luck! Let me know how your roasts turn out. I'll bet they'll be delicious!!