Wednesday, November 2, 2011

Grilled Prime Rib a la Dad

As I've mentioned a few times before, my dad has blossomed into an excellent cook. Unfortunately for him, my mom is one of the best cooks I know. The woman can whip up a "casual" dinner for 30 in 2 hours with one hand (obviously... as her other hand is occupied with a glass of Franzia). Dad is really stepping up his game to compete. When Mark and I went home last weekend to pick up some odds and ends, my dad busted this beauty out of the fridge and oh-so-casually asked if we wanted grilled prime rib for dinner. Say what?? Of course we do! Dad set about grilling this beautiful piece of meat to perfection. I love this method because it will not be a uniform done-ness when you slice the meat. That way, those who like a rare piece, get a slice from the center and those who want it more medium can have a slice from the end. Then you have every shade of done-ness in between. This would actually be a perfect holiday meal. One person can grill up the main course, leaving the oven and stove free for your side dishes. I loved this dinner, so if you want to splurge on a prime rib, make sure you cook it this way!
Grilled Prime Rib a la Dad (serves 6)
2 lb. and 3 lb. prime rib
2-3 Tbs. salt
1 Tbs. pepper

Note the beautiful marbleization. Now if you are going to go to the trouble of buying a prime rib and you are going to cook it simply by grilling it, go whole hog. My dad got 2 pieces of meat: a 2 lb. and a 3lb. This makes for easier handling and more even cooking. He picked them up from the Amish Market near his house.

1. Bring the meat out of the fridge and allow to sit at room temperature for 15-20 minutes to take the chill off the meat.
2. Sprinkle very liberally with salt and pepper.
3. Fire up your grill to high heat. When the grill is hot, sear the meat on all sides for 15 minutes total.
4. Turn down the grill and allow the meat to cook for another 45 minutes, turning frequently to cook evenly throughout.
5. Remove the meat from the grill, cover with foil, and allow to rest for 10 minutes.
6. Slice the meat and serve on a big platter to bask in the glory of your brilliant meaty masterpiece.
One Year Ago: Sausage, Egg, and Cheese Sandwich Casserole