Grilled Citrus Prime Rib
The secret to the success of the Grilled Citrus Prime Rib is that the orange marinade does serves two purposes. On the one hand it makes the prime rib tender whilst also giving it the most delicious flavouring. It is quick to prepare and this recipe will provide you with between 8 and 10 servings so is ideal for that special occassion and/or large family gathering.
Preparation Time: 12 minutes
Cooking Time: 3 hours
Ingredients:
1 prime rib roast weight 5-7 pounds
1 cup beer
1/3 cup orange marmalade
1/4 cup olive oil
3 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons brown sugar
1 tablespoon dry mustard
1/4 teaspoon pepper flakes
1/8 teaspoon black pepper
mesquite wood chips
Preparation:
1. With the exception of the roast,mix together all of the following ingredients into a medium sized mixing bowl.
2. Take the roast and pierce holes into it with a fork and then place it into a large resealable plastic bag.
3. Pour the orange marinade over the roast and then seal the bag, and leave in the refrigerator to marinate for between 2 and 3 hours.
4. Preheat grill on a medium-low heat setting. Remove the roast from the plastic bag making sure that you keep the marinade for later use.
5. Insert a meat thermometer into theroast. Add the mesquite wood chips according to manufacturer’s recommendations.
6. Place the rib roast onto the grill rack, making certain that you have a drip pan underneath that has been filled with about one inch of water.
7. Cook for between 2 1/2 and 3 hours, adding fresh wood chips approximately every 30 minutes, brushing the roast with the saved marinade during the first hour and a half of cooking time.
8. Remove the roast from the grill when ready and leave it to rest for between 15 and 20 minutes before carving.
9. Sit back and enjoy.
Gremlin Grill’s Prime Rib Recipe
To achieve outstanding results, the Gremlin Grill’s Prime Rib roast should be marinated for 24 hours before grilling. Use cherry cola,spices and mixed herbs to flavor. It may be time consuming to prepare, but it is worth it. This recipe will serve between 10 and 12 people so is perfect for family gatherings such as Christmas or thanksgiving.
Preparation Time : 12 hours and 15 minutes
Cooking Time: 3 hours
Ingredients
1 cup extra virgin olive oil
1 cup Cherry Coke
2 Tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
Greek Seasoning Blend
1 Tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon onion powder
2 Tablespoons minced garlic
Approximately 10 pounds boneless prime rib
Preparation:
1. Mix olive oil, Cherry Coke, Worcestershire sauce, 1 tablespoon each of kosher salt, black pepper and Greek Seasoning in a bowl. Add oregano, onion powder,thyme and garlic, making sure that you mix them well.
2. Put your prime rib into a large roasting pan. Add your marinade, massaging the meat with it, turning to coat the meat evenly.
3. Transfer the meat and marinade into an extra-large ziptop plastic bag where available (wrapping in a double layer of plastic wrap is a good alternative) and seal well.
4. Place in the refrigerator overnight.
5. Light a charcoal fire. Soak between 4 and 6 cups of hickory or cherry wood chips, or both, in water.
6. Push them evenly to opposite sides of the grill when the coals go white. Top each pile with a few wood chips.
7. Position your grill rack over the coals, covering the grill.
8. Take a large disposable aluminium roasting tray,poking small holes into it before adding the meat.
9. Centre the tray above the grill, adjusting the ventilation to make sure that it is slightly open. Make sure that the grill temperature is approximately 225 degrees Fahrenheit; insert an instant-read thermometer through one of the ventilation holes, adjusting to regulate the temperature.
10.Cook the meat until the thermometer registers 130 degrees Fahrenheit for 2-1/2 to 3 hours.
11.Add coals every 30 minutes to retain the fire, adding additional wet wood chips when required to keep the fire smoking.
12.Remove the meat when ready and wrap in foil. Once it has cooled to room temperature, place it in the refrigerator for a minimum of two hours or ideally overnight.
13.When ready to serve, light a charcoal fire. Spread the coals evenly acroos the bottom of the grill when they turn white.
14.Cut 3/8-inch to 1-inch thick steaks from the meat, dusting the remaining Greek Seasoning Blend to taste.
15.Grill over very hot coals to taste, about 1 minute per side.
16.Serve immediately.