BBQ Prime Rib of Beef (French Trimmed)

Barbeque Prime Rib of Beef


Easily feeds 8

Ingredients:
4 Rib, Rib of Beef, French trimmed.
2 carrots
2 onions

Method:

Allow the rib to be a room temperature for at least 2 hours before cooking.

Use a generous coating of chopped herbs of your choice. I used a good handful of Parsley, thyme and sage. Lots of salt and pepper. Lightly oil the rib rub the chopped herbs into the meat and season well with salt & pepper.

Bring your BBQ to temperature; place the Rib in a roast / oven tray with a couple of onions and carrots. The vegetables prevent the meat drying out.

Note:
If using the indirect grilling method on a gas BBQ do ensure your oven tray is not directly over the flame, likewise on a charcoal BBQ ensure the coals are not directly under the meat. The aim is to have an indirect heat source.

Place your oven tray with the ribs uppermost i.e. fat side up. Cook with the lid closed on your BBQ at about 170 degrees for two to two and half hours depending on how pink you want your beef and the weight of your rib. You will need to periodically check the rib and move it to prevent over darkening the meat in any one spot. When the meat reaches an internal temperature of 115 to 125 degrees remove it from the grill. Place it on a large serving platter and cover loosely with foil. The meat will continue cooking and the internal temperature will continue to rise. Let rest for at least 15 minutes, but no more than 30.

To serve place on board remove string and chine bone. Simply carve the rib to the thickness of your choice. Discard the vegetables from the roast pan.

Serve with new potatoes in butter and a salad of your choice. The rib goes well with butter nut squash and chickpea salad.


Notes:
Ask your butcher to remove the chine bone but tie it back to the rib with string. The bone can them be easily removed for carving.

If you want the roast rare to medium rare, remove from the grill when the temperature is 115 degrees and let it rest for 15 minutes. If you want it more well done, remove from the grill at 125 degrees and let it rest for 30 minutes.

Wine:
This rib will go very well with good Bordeaux and an aged Rioja or Ribero Del Duero.