Saturday, April 12, 2008
Saturday Night Feast-Prime Rib
Saturday mornings are my only opportunity for grocery shopping. I wasn't sure what I wanted to cook today and I actually thought abour braising a whole chicken until I came upon a 7 pound boneless prime rib at a reasonable price. That's it, my menu was finalized. Prime rib, asparagus and sweet potatoes with a bottle of a fine red wine.
I rubbed the prime rib with Montreal Seasoning and Worscheshire Sauce and let it rest about 30 minutes before I placed it on indirect heat on my BBQ grill. For the first 20 minutes, the temp was quite high(475 degrees). I added an aluminum foil packet of oak wood directly over the heat source and lowered the temp to 325. This added a smoky flavor. The prime rib cooked to an internal temp of 130 degrees close to the edge and 125 in the middle. I let it rest for about 20 minutes before serving. Perfect medium rare slices. No added seasoning necessary.
I also grilled the whole sweet potatoes and the asparagus tossed in olive oil, lemon juice and salt and pepper.