Prime Rib

Name: Prime Rib
Yield: serves 6 to 8
Ingredients: 1 well-marbled 3-rib standing rib roast (about 7 pounds); 1 recipe Beef Injection and Marinade (page 21); Kosher salt or sea salt, to taste; Coarsely ground black pepper, to taste; 1 1/2 tablespoons onion powder; 1 1/2 tablespoons garlic powder

December 9, 2011

A prime rib roast is such a great way to feed a crowd—it’s always on my Christmas dinner table. Sure, it’s delicious and decadent, but what most people don’t know is that it’s easy as hell to cook on a smoker or grill. Note that there are two separate cuts that are considered “prime rib”: The first cut (ribs 1 through 3) is closer to the loin and thus more tender and less fatty. The second cut (ribs 4 through 7) is closer to the chuck end and is denser and fattier. Ask your butcher for the first cut—it’s worth it—and buy the very best quality beef, with the most marbling, that you can afford. The recipe I’m giving here is for a smaller roast, but the same technique (with a slight adjustment on the time—a good rule of thumb is to allow about 30 minutes per pound) can be applied to a prime rib of any size.

Recipe notes

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