Datasheet
JUICY
PRIME
RIB
Ingredients:
• juicy prime rib (about 1 kg)
• diced garlic cloves and rosemary
• sea salt and freshly ground pepper
• garlic or trufe butter
Juicy Prime Rib
Choose high quality prime rib with a nice rim of fat. Carve small incisions
in the rim of fat and stuff them with the diced garlic and rosemary. Season
with sea salt and freshly ground pepper to your taste, as the meat grills
this will form a avorful seared crust.
While heating up your oneQ, let the roast relax from the cool fridge
temperature allowing the natural moisture to reabsorb into the muscle.
Prepare your Glow to medium heat or light your Flame. We suggest an
indirect heat zone which can be obtained by moving the charcoal to one
side or by using the Tame on your Flame.
Sear the prime rib on high heat on all sides to seal in the juices and create
that perfect rich brown crust. Finish cooking by roasting the meat over
indirect heat for about an hour, turning it every 10 minutes or so. You
may want to use a meat thermometer to create the preferred gradation
ranging from “rare” cold red center (core 52-55 °C) to “medium” pink
and rm (core 60-65 °C) to “well-done” gray-brown throughout (core
71-100 °C).
Once the prime rib has reached its desired peak core temperature, allow
it to rest in tinfoil for about 10 minutes before serving to enable the juices
in the center to return throughout. Carve your juicy garlic-rosemary prime
rib and enjoy with some garlic or trufe butter.