Spit-Roasted Wood-Grilled Prime Rib
Kalamazoo Outdoor Gourmet is a proud sponsor of Project Smoke with Steven Raichlen. This awe-inspiring recipe, created by the host, was prepared on the television show using the new Kalamazoo Gaucho Grill. We are delighted to share it with you here.
Two of the most impressive cuts of meat to serve off the grill are a prime rib roast, and a really thick, bone-in rib steak. This recipe uses gentle heat and wood smoke to bring the rotisserie prime rib up to an internal temperature of 100°F. Then, the prime rib is removed from the spit, sliced into massive steaks, placed on the grill grate and seared over a wood fire. The flavors, and the experience, are amazing. Below the written recipe you will find the video version from PBS. Enjoy!
- A 7-bone prime rib (about 22 pounds); can be scaled down for smaller groups
- Coarse salt or smoked salt
- Cracked black pepper
- Onion powder
- Garlic powder
- Hot red pepper flakes
- Extra virgin olive oil
Generously - and I mean generously - season the prime rib on all sides with salt, pepper, onion powder, garlic powder and hot pepper flakes. Rub the seasonings into the meat. Drizzle the olive oil over the roast and rub it into the meat. Meanwhile, set up your Kalamazoo Gaucho Grill for spit-roasting. Build a substantial fire and let it burn down to glowing, medium-hot coals (about 400 degrees). Thread the roast on the spit and secure with the prongs.
Fit the spit into the motor and spit cradle.
Smoke-roast the prime rib until the exterior is sizzling and darkly browned and the internal temperature of the meat is about 100 degrees (check with an instant-read meat thermometer inserted into the center of the roast). This will take 1-1/2 to 2 hours.
Transfer the prime rib to a large cutting board and let rest for 10 minutes. Replenish the fire. (You'll want medium-high heat.) Using a sharp knife, slice the prime rib into 7 large steaks. (You might need a cleaver to chop through the bones.) Salt and pepper both sides of the steaks. Arrange the steaks directly on the grill grate. Sear for 2 to 3 minutes per side, or until browned on the outside and the internal temperature of each steak is 120 to 125 degrees (for rare) on an instant-read meat thermometer.
Transfer the steaks to a cutting board and let rest for 2 to 3 minutes. Cut the meat off the bones. Cut the steak meat slightly on the diagonal from top to bottom into 1/4-inch slices. Fan these out on a platter or plates to serve. Serve the ribs for gnawing - if the meat is too rare at the bone, return the bones to the fire.
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