Wood-Fired Prime Rib Roast

For this holiday dinner, I am going back to the basics and grilling over a live-fire on the Bull Bison Grill, Argentinean style. Get ready for a cooking experience that will ignite all the senses!

This week on the menu, a holiday feast that will be the talk of your town. To start, a roasted winter solstice crudité platter with a caramelized onion and roasted garlic dipping sauce. For the entree, wood-fired bone-in prime rib roast served with horseradish sour cream. To ring in the evening, Amy’s smoked rosemary vodka tonic. Cin cin!

Everyone loves a seasonal crudite platter with dip to nosh on as the main entree is roasting away in the Bull grill. To start the evening off, treat your guests to a roasted winter solstice crudité platter with dipping sauce. With winter’s gems on full display in the veggie isle, it’s like picking out candy from my favorite candy store. As the hot embers glow in the Bison grill, the intense heat and smoky aroma add wonderful flavor to the often overlooked holiday veggie platter. The world is your oyster when choosing your veggies. I guarantee this app will have your guests asking for the recipe!

Argentinean style wood-fired bone-in prime rib roast, nuff’ said!  Trussed and seasoned with salt and pepper, the roast is cooked next to the crackling fire on the Bison grill. The smoke of the low burning logs and hot embers hug the roast, creating a crackling, golden brown crust on the outside of the meat. Flavorful fat drips down and around the roast and bastes the meat…an ancient style of grilling that will be enjoyment for the entire family. With a turn of a knob, you can control the intensity of the heat by raising or lowering the rack that the hot embers sit on. Cook to medium rare and slice around one inch thick. Don’t forget the horseradish sour cream for the side!

Make a toast to a wonderful evening, dinner, and new year with Amy’s smoked rosemary vodka tonic. The aromatic smoke from the rosemary ignited by the hot embers of the grill adds a delicious, smoke-infused layer to a holiday classic. Wow your guests with this clever cocktail that will blow their minds!

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Wood-Fired Prime Rib Roast

Author: Amy Aberle-Rogan

Recipe type: Entree

Prep time:  30 mins

Cook time:  3 hours

Total time:  3 hours 30 mins

Serves: 8

 

For this recipe, I first build a hot fire in the Bull pizza oven using 4-5 spits of wood. Once the fire has burned for 30 minutes, I then use Bull’s ash shovel to transfer the low burning wood and hot embers over to the Bull Bison Grill. As the roast cooks over the hot embers with indirect heat, I continue to add wood to the pizza oven, creating additional hot embers to add to the grill when needed. Note, if you do not own a pizza oven, Bull’s Lump Competition Charcoal works as a great substitute to cook the prime rib roast. As the roast cooks, place additional pieces of lump charcoal on top of the lit coals to maintain the heat and to finish cooking the roast.

Chef’s Notes:
Once the roast is finished, use scissors to carefully remove the twine from the hot meat. Place foil over the meat while it rests for 10 minutes. If the twine is removed after the roast rests, you run the risk of removing the golden brown crust from the roast.
Stocking stuffer tip…. To make a delicious pan gravy for the sliced prime rib, just add flour to this pan drippings and whisk. To finish, add some stock, season with salt and thicken next to the hot fire and you are set!

Ingredients

• 1 (6 pound) bone-in prime rib roast, trussed
• 4 teaspoons kosher salt
• 2 teaspoons cracked black pepper
• Sour cream with horseradish, optional

Instructions

1. Preparing the grill: Remove all except for the center grate from the Bison grill. This is where the roast will sit inside the roasting pan to roast. Click here on how to build a fire in the pizza oven or click here on how to build a fire using Bull’s chimney starter and charcoal.
2. Preparing the roast: Remove the trussed roast from the fridge and let it sit out at room temp for 35-40 minutes. Season the roast with salt and pepper.
3. Placing the roast onto the grill: Place an aluminium pan on the center grill grate. Using Bull's ash shovel and pit mitts, carefully transfer the low burning logs and hot embers from the pizza oven over to the Bison grill. Place the embers to the left and right side of the center grill grate and pan, away from the roast to cook with indirect heat.
4. Roasting the prime rib: Turn the knob on the Bison grill to raise the grill rack with the hot embers as close as it can go to the roast. Target roasting temperature is 350-400 degrees. With the lid closed allow the roast to cook over the indirect, intense heat for 20-30 minutes, until a golden brown crust has formed on the outside of the roast. Open the lid and turn the knob, moving the grill rack with the hot embers halfway down inside the grill. If needed, cover the roast and/or bones with foil to keep them from burning. Close the lid and continue roasting the meat at 350-380 degrees F, until the internal temperature reaches 125 degrees F. Check the temperature using Bull’s flip tip quick reading digital thermometer.
5. Resting the roast: Remove the roast from the pan and place onto Bull’s bamboo chopping block. With scissors, remove the twine. Place foil over the roast and allow it to rest for 10 minutes.
6. To serve: Carve the roast, slicing as thin or thick as desired. Place onto a decorative holiday platter. Merry Christmas!

3.5.3208

From all of us at Bull Outdoor Products, Merry Christmas and Happy Holidays! Click here for simple holiday treats!

🎄🤶 Chef Amy