Prime rib chili is one of those things that just sort of happened. With the end of winter in sight I decided to start rummaging around in the freezer for anything I need to use up. I came across a nice rib roast that I’d forgotten about. I’d picked up a few of them last time they were on sale. They were so cheap in fact that I didn’t mind using a slightly more expensive cut of meat in a chili. And boy, does prime rib ever make for a fantastic chili. Great beefy flavor and of course tender as you can get.
Other than the prime rib, this chili is pretty much your standard fantastic chili. I really love poblanos in a chili. To make them extra special I roast them on the grill or under the broiler first. For the same reason, I prefer fire-roasted tomatoes in my chili. That char adds a lot of flavor.
This grilled rib roast with gravy is exactly why you’re not supposed to say “This is the best thing I ever ate.” Not long ago I made a fire-eater reverse-sear prime rib on my grill, and “best thing I ever ate” is exactly what I was thinking. Then I made this grilled rib roast with gravy. The verdict? Both versions are crazy good. This rib roast has a great garlicky flavor. I loved cooking it in a cast iron skillet over charcoal. Not only did the meat take on the great charcoal flavor, I was able to make a crazy good gravy out of the drippings.
I could eat this grilled rib roast all day long. I had a few leftover slices. They were screaming ‘make me into a prime rib sandwich’. I will and boy, will it ever be good too!
Cooking in cast iron over charcoal is a wonderful thing. But it comes with it’s perils, too. That last thing you want to do is to burn yourself grabbing a hot skillet handle. I turn it away from me so I don’t accidently put my hand on it.
This rib roast has a great garlicky flavor. I loved cooking it in a cast iron skillet over charcoal. Not only did the meat take on the great charcoal flavor, I was able to make a crazy good gravy out of the drippings.
Fire up your charcoal grill. You’ll want it to be between 400-450 F to start out with.
Take a long thin sharp knife and cut holes into the roast ever inch or so. Shove the garlic slivers down into the holes.
Rub the softened butter all over the roast.
Combine the salt, garlic and onion powders and pepper. Rub the mixture over all sides of the roast.
Transfer the roast to a cast iron skillet.
Add 1 cup of beef broth or enough to be 1″ deep in the skillet.
Place skillet on the grill. Cover and grill for 15 minutes.
Reduce the grill to cook at 325 F (just partially close the air vents) and cook until the roast reaches 130 F internally. You will want to check it every 20-30 minutes to see if more beef broth needs to be added.
Remove the roast and cover it in foil and let it rest for 30 minutes. Meanwhile, make the gravy with the drippings in the pan.
Serve roast sliced topped with gravy.
For the gravy
Add the butter to the skillet and melt.
Add 1 1/2 cups of broth. Bring to a boil.
Dissolve the flour in a cup with 1 tablespoon of water. Whisk into the gravy mixture.
Continue stirring until gravy is desired thickness. If it’s too thick add more broth.
You’ll need a cast iron skillet that is large enough to hold the rib roast. Throughout the cooking process make sure that you NEVER grab the skillet with your bare hands.
Oh pinch me. Just pinch me. I thought I was dreaming when I first took a bite of fire-eater reverse-seared prime rib. Beyond flavorful. Beefy. Juicy. Cooked perfectly even throughout. And just a hint of spicy from the fire-eater rub. Truly an epic dinner, and just enough for the two of us. And fortunately, this approach can easily be scaled to any size roast that will still fit on your grill.
Reverse-searing requires that you cook the meat fully over a fairly low heat. This ensures that the meat cooks evenly. With high heat the outer edges will cook first, before the inside. Once the meat is almost done the grill is cranked to absolutely maximum temperature and the roast is then quickly seared on each side. This adds a great crust and grill flavor. This Fire-Eater Reverse-Seared Prime Rib is perfect.
If you are hoping to get some drippings to make au jus to go with the roast, set an aluminum pan underneath the meat while cooking. You’ll have to use a pan that is only as big as the roast, as the drippings will burn if the pan is too close to the heat source. I didn’t have a pan that would work, so instead I made my just-as-good homemade au jus.
Get yourself a good set of grill tools for this prime rib and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.
Oh pinch me. Just pinch me. I thought I was dreaming when I first took a bite of fire-eater reverse-seared prime rib. Beyond flavorful. Beefy. Juicy. Cooked perfectly even throughout. And just a hint of spicy from the fire-eater rub.
Rub the roast with the rub. If the bones have been cut from the roast but are tied back on, sprinkle some rub in between the meat and the bones.
Wrap in foil and place in the fridge for 12 hours.
The day of cooking, remove the roast from the foil and let sit at room temperature for 1 hour.
Fire up your grill for indirect 225 F cooking.
Place the roast over indirect heat and cook until the meat is within 10 degrees of your desired temperature. Desired temperatures for beef are below, so just subtract 10 from the one you want (Rare – 120 F, Medium Rare – 130 F, Medium – 140 F, Medium Well – 155 F, Well Done – 170 F).
Remove meat from grill and cover in foil while you crank up your grill as high as it’ll go, at least 500 F.
Return meat to grill over direct heat and sear on each side for 1 minute.
Remove, cover in foil and let rest 30 minutes before slicing and serving.
Cooking times will vary on the size of the roast. Count on around 20 minutes per pound, plus at least 30 minutes resting time. I made this on a gas grill because it’s easier to get it to a high enough temperature to sear the meat in the end. If you are using charcoal you’ll want to have a chimney or two of lit, hot coals on hand to help speed up the searing process.
I made a fantastic prime rib on my Char-Broil Big Easy the other day. I needed a rockin’ good horseradish sauce to go with it. One with some serious kick besides just a horseradish kick. And this Sriracha horseradish sauce is it.
It has some ‘tang’ to it, for sure, and that great Sriracha heat. Not overpowering at all, which was a good thing, since for me, a little horseradish goes a long, long ways.
I also made a great homemade au jus for the prime rib. The entire dinner was absolutely fantastic. I still dream about it.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
This was my first time making prime rib on my Char-Broil Big Easy. It will definitely not be the last time. Preparation and cooking were, as always with the Big Easy, easy. And the end result was just crazy good. Tender, beefy and just flat out delicious. Incredible. This ended up being one of the best meals I’ve ever had.
I started with an almost-five pound rib roast. All I did was salt and pepper it. Nothing fru-fru. Just rubbed it on and into the Big Easy. Like I said, prime rib on the Char-Broil Big Easy is easy!
About 2 hours later the meat hit 125 F (and a bit higher in spots, so next time I’ll keep a closer eye on it). The weather was chilly, mid 50s, with some pretty good winds. I had expected the cook time to be 15 minutes/pound, but it ended up closer to 20 minutes/pound.
This was my first time making prime rib on my Char-Broil Big Easy. It will definitely not be the last time. Preparation and cooking were, as always with the Big Easy, easy. And the end result was just crazy good.
Combine the salt and pepper and rub over all sides of the rib roast.
Put the roast into a cooking basket and put into the Big Easy. Insert an cooking thermometer into the meatiest part of the roast.
Cook about 15 minutes/pound or until the meat reaches 125 F. Note: 125 F will give you a rare roast. If your guests prefer their meat done medium-well or well, slice and then finish on a grill instead of cooking the entire roast to a high temperature.
Once the desired doneness has been reached remove the roast to a baking pan and cover with foil and a kitchen towel. Let rest 20 minutes.