3 Step Cowboy-Encrusted Piedmontese Prime Rib Roast
Yields
4 servingsPrep Time
1 hourCook Time
1 hourTotal Time
2 hours
Ingredients
- Prime Rib Roast
- 1 each Standing prime rib roast, trimmed
- Olive oil
- Weber® Cowboy Seasoning Rub
- Fresh herbs, for garnish
- Roasted Butternut Squash Purée
- 2 butternut squash, peeled, seeded, and cubed
- Olive oil
- 1 Honeycrisp apple, peeled, cored, and diced
- 2 tbsp unsalted butter, room temperature
- ½ cup heavy cream
- ⅓ cup maple syrup
- 1 tsp cinnamon
- Kosher salt and freshly ground pepper, to taste
Recipe Courtesy of David Olson, Live Fire Republic
A bold and flavorful centerpiece by David Olson of Live Fire Republic, featuring a perfectly seasoned prime rib roast encrusted with Weber® Cowboy Seasoning Rub and paired with a velvety roasted butternut squash purée. This dish is an elegant showstopper for any special occasion.
Directions
- Prime Rib Roast - Prepare roast: Brush the prime rib roast with olive oil and season generously with Weber® Cowboy Seasoning Rub. Place the roast on a roasting rack and allow it to rest uncovered at room temperature.
- Sear: 30 minutes before cooking, preheat the grill to 450°F, using a two-zone setup (one side high heat, the other off). Add a chunk of oak or hickory wood to the directly heated side of the grill grates.
- Place the prime rib over the indirectly heated grates and roast:3-rib rack: 30 minutes5-rib rack: 35 minutes7-rib rack: 45 minutes
- Rest: Remove the roast from the grill and let it rest uncovered at room temperature for 30 minutes (longer for larger roasts).
- Smoke: Reduce grill temperature to 225°F. Return the roast to the grill over indirect heat. Slowly smoke the roast, basting occasionally with pan drippings, until the internal temperature reaches 10°F –12°F below your desired doneness:Medium-rare: Remove at 115°F–120°FMedium: Remove at 125°F–130°F
- Finish and serve: Remove the roast from the grill, tent with foil, and let rest for 20–30 minutes. Garnish with fresh herbs before carving and serving.
- Roasted Butternut Squash Purée - Sauté and roast: In a cast iron pan over high heat, warm olive oil. Add cubed squash and sauté for 3–5 minutes until golden and fragrant. Stir in diced apple and reduce grill heat to 350°F. Close the lid and roast until the squash is fork-tender.
- Purée: In a food processor, combine roasted squash and apple, butter, cream, maple syrup, cinnamon, and salt. Blend until smooth. Adjust seasoning with additional salt and pepper to taste. Serve alongside the prime rib roast.
