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Holiday Tailgating Recipes – Prime Rib On Your Grill
As we enter the Holiday Week and College Football Bowl Season, I thought why not visit the art of grilling Prime Rib as a “high end” tailgating recipe? I mean, it really is not that hard to do and you certainly would be a hit with your friends and probably the other tailgaters within sniffing distance.
Prime rib has always been one of the most sought after items on the grill. This is because aside from its being quite large enough to fill up anyone, it is more moist, tender and juicy than most other cuts. This cut has been so popular that most restaurants would have it as a specialty, most of the time making a nice steak out of it. More than that, it is also great for an outdoor grill. Outdoor grilling sessions with your family are sure to be much better with some good slices of prime rib.
The common misconception people would have with prime rib is that it is quite difficult to cook and to handle. This however is false; grilling prime rib is just like grilling any other cuts of meat and would just require similar procedures or methods of grilling. Anyone who has grilled other cuts of meat before would be able to make a great prime rib the first time trying it.
Choose The Cut
One of the most common problems for prime rib is that after grilling, a lot of them would get too tough, dry and chewy. This is because the tenderness of a cut would also depend on the meat itself that is why it is important for you to know how to choose the perfect cut. In choosing, pick a cut that has a good marble of fat, not too much but just right. This is because the fat would add tenderness to the meat and would also add a good taste; too much of it however will not make it taste good.
If you could not find this at your favorite shop, then do not hesitate to ask anyone standing by. Prime rib is too basic for a good food store to miss and the people who are standing by are there to help you so never hesitate to ask them. Sometimes, they can even help you choose from a lot of different meats and could offer a lot of different helpful advices that you can really use.
Storing It
Once your cut of prime rib makes its way home, you can store it at room temperature as long as you will grill it that very same day. The most common mistake people make here is that they would immediately toss it in the refrigerator, thinking that it would spoil immediately. This however is not true. You can put it in the refrigerator however if you plan on using it some other day rather than the day you got the prime rib in.
Make sure that you do not keep the meat in your refrigerator for too long. It would be best if you would consume it within 3 days of having it in the refrigerator. Items stored in the refrigerator would tend to lose flavor and tenderness if kept for too long. You do not want this to happen to your prime rib so don’t keep it in the refrigerator for too long.
Marinating Prime Rib
To give your prime rib the best flavor possible, you have to marinate it for at least 30 minutes. A good example of a marinade would include tomato soup, water, lemon juice and Worcestershire sauce. To marinate it, put the mixture along with the beef in a container and put it in the fridge for at least 30 minutes, only bring it out when everything is ready for grilling prime rib.
If you should use the marinade later for a sauce or if you should reapply it to the prime rib, have it boiled for at least 5 minutes by itself. Since the meat was still raw when it was soaked in the mixture, it could carry some amounts of bacteria. Boiling it for at least 5 minutes would eliminate the bacteria in it thus making it safe to use again.
Preparation
Prepare your grill for an indirect grilling method and place a dripping pan under where the roast will be. I like to start by pre-heating the grill to 450 degrees and then reducing the temperature to about 325 degrees. Water can be added to the drip pan if you want to save the drippings for later in a gravy or sauce.
When planning your cooking time, the measurement of 12-15 minutes per pound is a good guide. When the meat reaches an internal temperature of 115 to 125 degrees, you can remove it from the grill. Remembers, the meat will continue cooking and the internal temperature will continue to rise. If a more rare cooking is desired, remove from the grill at 115 degrees, but for a more medium to well, wait until the internal temps reach 125 degrees or slightly above.
Good Grilling and Happy Holidays From the Tailgating Recipes Team.
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