Stuffed prime rib roast - my take on Steven Raichlen classics

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

edward36

Smoking Fanatic
Original poster
Mar 3, 2014
307
73
Sydney, Australia
Hey Folks,

This was the first recipe in the "How To Grill" book of Steven Raichlen... I took out the cheese, and made few twists in the rub, but here it is, and I called it "The Crazy Roastbeef"!


I took a 4 lb cut of boneless prime rib, and on top of it:
  • 2 carrots, cut to 1/2" sticks
  • 4 chorizo sausages or cabanos
  • 3-4 tbsp extra virgin olive oil
For the rub:
  • 2 tbsp sweet paprika - I use smoked Moroccan one. 
  • 2 tbsp brown sugar
  • 1 tsp granulated garlic
  • 1/2 tsp ground cumin
  • 1 tsp mustard powder
  • 1 tbsp coarse salt
  • 1/2 tbsp ground black pepper
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
Mix all the rub ingredients in the bowl.


Using a sharpening steel, make holes in the meat and push the carrot sticks and the chorizo (or cabanos) through. Then - truss tight with a butcher string, brush the meat with olive oil and generously season with the rub. 


Preheat the grill to medium indirect cooking, and grill, covered, until internal temperature reaches 138-140 F. Take it off the grill and let rest, loosely covered with foil, for about 20 minutes. Then slice and serve.

 
Edward, that looks and sounds amazing!  Thanks for sharing your method and recipe.

points.gif


Red
 
Edward, that looks and sounds amazing!  Thanks for sharing your method and recipe.

:points:

Red

Red,

You're welcome! I can tell you that this roast brought me a victory in Israeli version of the "Come dine with me" TV reality :)

It's really a good one.

Ed
 
Ed,

Man, that looks good. It appears you did this on your gas grill. Have you tried it on the smoker as well? Any thoughts on doing it on the smoker differently than the grill?

I'm looking at possibly doing this for a dinner on Sunday.

Thanks,

Bill
 
Hey Bill,

Thanks :)

No, I haven't done it on the smoker yet. And I would say it will be different, indeed. For a starters, go as low as 210-220F, and give it plenty of time. Take it off at 135F IT, and let rest for 30 min at least.

From all other POVs -I'd do it just the same... 

Good luck!

Ed
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky