101 Cloves of Garlic Prime Rib
Serves: 4 to 8 Total Time: 1 Hour 30 Minutes
Ingredients
- 1 large thick oak plank soaked in red wine and
water
- 1 Marinade Injector
- 1 bone–in prime rib roast, 4 to 8 lbs.
- ¼ cup Sweet Spice Rub
- 101 cloves of Grill–Roasted Garlic
- 3 tbsp. olive oil
- 3 tbsp. honey
- 3 tbsp. dijon mustard
- 2 tbsp. fresh rosemary, chopped (1 tbsp. dried
and crushed)
- 2 tbsp. prepared horseradish
- 1 cup Shiraz red wine
- ½ cup melted butter
Directions
Step 1
Preheat the grill to 450°F.
Step 2
Rub the prime rib with the Sweet Spice Rub, pressing it firmly into the meat so that it adheres. Using a fork to mash the garlic, mix together the roasted garlic, oil, honey, mustard, rosemary, and prepared horseradish, set aside.
Step 3
Place your soaked plank on the grill, over direct heat for 5 minutes, until it starts to crackle and smoke. Place your seasoned prime rib roast directly on the plank and roast for 15 minutes at 450°F. Reduce the heat by turning off the burner under the plank, until the grill holds a steady 350°F temperature. This should only take two burners on medium. Spread the roasted garlic mixture evenly over the top of the prime rib, close the lid and allow the prime rib to roast on the plank for another hour or so. Use the Napoleon Wireless Digital BBQ Thermometer to monitor the interior temperature of the beef without having to lift the lid and loose all of that precious heat.
Step 4
When the meat has reaches around 65°F to 75°F inside – about halfway through cooking - combine the red wine and melted butter. Using the Marinade Injector, inject the red wine mixture into the roast in several places.
Step 5
When the prime rib is done – medium rare is 130°F - remove the plank from the grill; loosely cover with foil and let it rest for 15 minutes before carving. Slice the prime rib as thick or thin as your taste prefers, and serve with additional prepared horseradish on the side, and a good glass of wine.