3 Step Cowboy-Encrusted Piedmontese Prime Rib Roast Recipe
3 Step Cowboy-Encrusted Piedmontese Prime Rib Roast Recipe
Recipe Courtesy of David Olson, Live Fire Republic
Ingredients
Prime Rib Roast
Standing prime rib roast, trimmed
Olive oil
Weber Seasonings Cowboy Rub
Fresh herbs, to garnish
Roasted Butternut Squash Puree
2 butternut squash, peeled, seeded and cubed
Olive oil
1 honey crisp apple, peeled, cored and diced
2 tablespoons unsalted butter, room temperature
½ cup heavy cream
1/3 cup maple syrup
1 teaspoon cinnamon
Kosher salt and fresh ground peppercorn, to taste
Directions
Prime Rib Roast
Brush roast in olive oil and season aggressively with Weber Cowboy rub. Place in a roasting rack and rest uncovered, until near room temperature.
Sear: 30 minutes prior to cooking preheat the grill to 450F, in 2-zone fashion (one side of the grill turned to high heat, the other side turned off). Add a chunk of oak or hickory wood ATOP the directly-heated grill grate. Place prime rib over the indirectly-heated grill grates, roasting a 3-rib rack for 30 min, 5-rib rack 35 min, and 7-rib rack 45min.
Rest: Remove meat from the grill and rest uncovered 30 minutes at room temperature. 5-7 bone racks to rest longer.
Smoke: Place prime rib back in grill at 225F, slowly smoking over indirect heat. Intermittently baste the beef with pan liquids until beef is within 10-12F of desired internal temperature.
Remove from the grill when internal temp reads 115-120°F for medium-rare or 125-130°F for medium.
Roasted Butternut Squash Puree
In a cast iron pan over high heat, warm olive oil and toss in squash. Sautee for 3-5 minutes, then add apple and stir consistently until squash is just fragrant and golden in color. Turn down grill heat to 350F, close the lid and roast until fork tender.
In a food processor add roasted squash and apple, butter, cream, maple syrup, cinnamon and salt, then puree. Season additionally, to taste, and serve.
