Hey there and welcome to another installment of our Grilling 101 blogs. Can you believe summer is almost at an end already? In another two weeks, it’ll be time to start thinking about back to school shopping and for many of you, turning off the grills for another year. But let’s not focus on such horrid thoughts today, for as I stated in last week’s blog, today’s food will be beef prime rib, also known as a standing rib.
Despite its name, prime ribs are actually considered whole roasts rather than ribs. They are cut from the cow’s ribs in groups of seven ribs, usually between the 6th and 12th ribs. Characteristics that set this roast apart from others are the inclusion of the “eye” of the rib, the larger fat caps compared to other roasts, and weighing at about 12 to 18 pounds on average.
Grilling a prime rib is much like grilling a normal beef roast, but there are some noticeable differences. For one, the larger fat caps means that there’s the potential for more flavour and drippings from the prime rib, so be sure to set up a drip pan underneath it in order to catch them. It’s also best to cook your prime ribs by standing them on the bone (another reason for the standing rib name).
As with other roasts, the best way to cook them is low and slow over medium heat—around 200 to 300 degrees Fahrenheit—with the grill covered so as to work like a conventional oven and cook all sides evenly. On average, your roast will need 3½ to 4 hours to be cooked to medium rare doneness. Anything higher or lower can be calculated by 12 to 14 minutes of cooking time per pound. Another way to tell the level of doneness is with an internal thermometer. For Rare, internal temperature should be 115 degrees Fahrenheit: Medium Rare is 125 degrees: Medium is 135 degrees. Medium Well is 145 degrees and Well done is 155 degrees. It’s also recommended that you remove the roast from the grill 10 degrees before their required internal temperature, as residual cooking will continue for a time after the meat has been removed from the heat source. When you serve the roast, be sure to use a boning knife to slice the meat off the bone so it’s easier to serve.
If a full prime rib is too intimidating for you, you can carve the meat off the bone and grill yourself up a rib eye steak. Rib eyes are set apart from other steaks because they have one of the rib bones still inside of them during the cooking process. It is the fattiest of high end steaks, which means it has the most flavour, but also needs the most maintenance and care during cooking.
The biggest problem with cooking rib eye steak is that the high fat concentrations could cause a flare up and ruin your steak. Despite this, it’s not too big of an issue to grill up a rib eye; you just need to pay constant attention to the meat and the fire. Also, it’s a good idea to salt up your steak prior to tossing it onto the grill, as this helps to draw out moisture that will be re-absorbed by the meat during the cooking process, adding flavour and tenderness. Then, grill your steak at approximately 135 degrees Fahrenheit, five minutes on both sides, until it’s reached its desired level of doneness. And as usual, when taken off the grill, let the meat sit for ten minutes to continue residual cooking.
I hope you found this blog helpful, as always, we love to hear from you regarding this or any other questions that you may have about grilling. Until next week – Happy Grilling!!!