Damn if I don’t just love a good prime rib. Making a standing rib roast for Christmas became a family tradition a few years back and it now it is something I don’t plan on giving up any time soon. I have done my prime rib a variety of ways, but the one I keep coming back to is cooking the Prime Rib on my Kamado Grill with my Joetisserie.
This year’s roast came out particularly good, so I wanted to share with all my readers. I started with an 8lb Black Angus Standing Rib Roast (about 3 bones) with the bones tied on.
SEASONING:
I generally use EVOO, salt, pepper, garlic, and rosemary, but this year I used a Horseradish Crust, which included many of the same elements, but a ton of horseradish. This was a winner! I got the recipe here at this link. I made the rub with the exception of Thyme, which I was out of. I kept the roast in the fridge overnight with the crust applied.
Prime Rib with Octoforks and Horseradish Crust ready for the Joeisserie
EQUIPMENT:
[easyazon_link identifier=”B00OMWWP1O” locale=”US” tag=”backyardmov05-20″]Kamado Grill[/easyazon_link]
[easyazon_link identifier=”B01CCHXXHA” locale=”US” tag=”backyardmov05-20″]Joetisserie[/easyazon_link]
[easyazon_link identifier=”B0764T8386″ locale=”US” tag=”backyardmov05-20″]Tip Top Temp[/easyazon_link]
GRILL PREP:
The roast on the Joetisserie
I lit the charcoal on the far side of the grill away from the roast and set my Tip Top Temp for a temperature around 250-300 degrees.
THE COOK:
I had the roast on the grill for about 3.5 hours to get it up to 120 degrees internal temp. The Octoforks do a really great job of holding a large piece of meat, but they do tend to get loosen as the meat cooks and shrinks down and you will have to tighten the thumb screws. Because the Octoforks are so large they will keep the meat in one piece and you don’t have to worry about the bones that are tied on falling off if the string burns. When I reached 120 degrees I pulled the meat, covered with foil, and allowed it to rest. Over the course of approximately 30 minutes, the meat rose another 12 degrees, putting it in nicely into the medium rare range.
FINAL RESULTS:
Joetisserie Prime Rib is perfectly medium rare!
This roast was just WOW….I mean WOW! My family just sat there moaning while we ate dinner. The meat was juicy, slightly smoky, and very tender, with a hint of horseradish on the end pieces. The horseradish crust wasn’t enough for me, so I still ate it with horseradish sauce, but it was damn delicious. We had it for several meals and using sous vide, I was able to have it for left hours without cooking it past medium rare.
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