High on the Hog Prime Rib
This prime rib takes a little prep time, but the more energy you pour into it, the more your tailgating buddies will love you for it.
Ingredients:
Prime Rib Roast, 4 lbs and up. (Ask the butcher to cut the roast OFF the ribs and then tie it back on. This makes for easy carving and tasty ribs when it’s done.)
1 Gallon value Red or Rose' wine—LW suggests Almaden Alfresco Red (5L box for $9.99— this is the most cost effective choice and you’ll have some leftover for Sangria!)
2-3 Bunches green onions, chopped.
3 Tbsp. chopped, minced or sliced garlic,
1/2-cup olive oil.
2 Tbsp. coarse ground black pepper.
1 Tbsp. of Tony Chachere's Cajun Seasoning or something similar
Large container for marinating
Prepare the roast by rubbing a good coat of olive oil, pepper, garlic and Cajun seasoning over all exposed areas.
Into the marinating container, pour the wine, sliced green onions and whatever oil and spices remain. Marinate the roast AT LEAST 24 hours (ideal time: 36-72 hours). Be sure to keep the meat refrigerated (even when transporting to the tailgate party), and turn it over at every 4-6 hours if possible.
Grill on a 22" kettle or a larger charcoal grill using the indirect heat method (Use at least 8 lbs of good charcoal--Kingsford is preferred. Make a pyramid of the charcoal and light it. When the coals start to completely ash over, divide them equally and move them to each side of the grill so as to leave an empty area in the center).
Place the roast in the center of the grill so that the "meat" side is facing up. Cover the grill tightly, with the top vents closed. Make sure the grill/fire stays crankin’ hot. After approx. 2 1/2 hours use a meat thermometer to check the temperature at the thickest part of the roast. The meat is ready when the temperature registers 140 degrees F. for rare, 160 degrees F. for medium, and 170 degrees F. for well done.
When the roast is done, remove it to a platter or cutting board, let stand for a few minutes to retain the juices, then cut the strings and discard them. Start slicing...now you'll have a tasty rack of ribs and an easy to carve roast. Slice it up and enjoy!
