101 Cloves of Garlic Prime Rib
With Red Wine Butter Injection
Plank roast at 450°F for 15 mins
- 1 large thick oak plank soaked in red wine and
- 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
- 2 tbsp. prepared horseradish
- 1 cup Shiraz red wine
- ½ cup melted butter
Preheat the grill to 450°F.
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.
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.
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.
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.
Serve after resting
Pair with a nice red wine
add your favorite veggies
I remember the first time I made 101 Cloves of Garlic Prime Rib. I was relatively new to using a barbecue, and it was my first time using the Napoleon Prestige™ 500. It was a propane model, and I didn’t realize that I had used all of the gas. I ran out of propane right in the middle of the cook! Of course, that was AFTER I lit the plank on fire, and ran out of dijon mustard and butter! Considering everything that went sideways on my first attempt at grilling something so incredible on a BBQ, you must be surprised that I picked up the tongs and tried again. That’s the thing about any sort of cooking, though. You have to keep trying. Keep trying new recipes, keep trying new techniques, and keep trying when you don’t get that recipe right. What is the biggest BBQ disaster you’ve ever dealt with? Did the meal turn out in the end? Tell us about it through social on our Facebook or Instagram pages using the hashtags #RecipeDisaster and #NapoleonGrill.
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