Charcoal-Grilled Prime Rib Beef Roast for Two - Canadian Beef | Canada Beef

Charcoal-Grilled Prime Rib Beef Roast for Two

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Charcoal-Grilled Prime Rib Beef Roast for Two

This prime rib for two features a method for charcoal grilling. Note: the recipe was developed and tested on The Big Green Egg brand of charcoal grill/smoker. Most charcoal grills are similar; vents and lids differ but have the same purpose. Always refer to the user manual for light up, heating instructions and indirect heat cooking for your grill. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: barbecue and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.

Recipe adaptation from the Canadian Beef Information Gateway https://gateway.cdnbeef.ca/ by Mel Chmilar Jr @darksideofthegrill

  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 85
  • Serving: 2

Ingredients

2 lb (1 kg) Beef Prime Rib Premium Oven Roast, about 2 inches (5 cm) thick (1 rib)


2 garlic cloves, minced


Salt and fresh ground pepper


Natural lump charcoal

Directions

1. Rub roast with garlic, and salt and pepper to your taste. Cover loosely and refrigerate while you prepare the grill.

2. Load fire bowl with natural lump charcoal in an even 2-inch (5 cm) thick layer. Place a half-moon plate (griddle/plancha) over one side of the fire bowl. Fill a foil drip pan part way with water and place on the plate (see Tip). Light the charcoal with a paper towel in the coals or charcoal-safe fire starter and replace the grill grate on the lowest position over the coals. Close lid and preheat to medium-high (400°F/200°C), adjusting the top and bottom vent to achieve this constant temperature. Depending on the grill it should take about 15 minutes. When ready, the coals should be mostly grey with a red centre and it should feel hot when you briefly hold your hand above the grill.

3. Place beef on grill over red charcoal flame and sear for 5 minutes per side.

4. Move roast to grill over the drip pan (the coals underneath will be hot but won’t sear the roast). Insert oven-safe programmable meat thermometer sideways into meat, avoiding touching bone or fat. Close lid and cook with indirect heat, maintaining the grill at a temp of 400°F (200°C), for about 50 minutes for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

5. Transfer to cutting board, cover with foil and let rest for 15 minutes before carving into slices.

If you don’t have a half-moon plate/griddle accessory for your barbecue, push the charcoal to one side and place the drip pan under the grill on the other side. Or, you can reverse-sear: cook the roast at a constant 350°F (180°C) until 15°F (9°C) below the desired final doneness temperature. Remove roast to platter and elevate the heat to 400°F (200°C); sear the roast over the open flame to the final temperature you want, about 2 minutes per side.


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