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Stuffed prime rib roast - my take on Steven Raichlen classics

post #1 of 15
Thread Starter 

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.

 

post #2 of 15

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

 

:points:

 

Red

post #3 of 15

2thumbs.gif

 

Thanks!

post #4 of 15
Wow! I saw that on his show and have looked at it a million time in books but never got around to it. Looks great!
post #5 of 15
Thread Starter 
Quote:
Originally Posted by SeenRed View Post

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

points.gif

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
post #6 of 15
Thread Starter 
Quote:
Originally Posted by JP61 View Post

2thumbs.gif

Thanks!

You're welcome!

Ed
post #7 of 15
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

Wow! I saw that on his show and have looked at it a million time in books but never got around to it. Looks great!

Thanks!

So now you're out of excuses ;)
It's really not a rocket science - just try it ;)

Good luck!
Ed
post #8 of 15

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

post #9 of 15
Thread Starter 

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

post #10 of 15
That looks simply amazing!!!
post #11 of 15
Thread Starter 
Quote:
Originally Posted by 5oclocksomewher View Post

That looks simply amazing!!!

Thanks!!!

Ed
post #12 of 15
That looks incredible!! Fine work!
post #13 of 15
Thread Starter 
Quote:
Originally Posted by hillbillyrkstr View Post

That looks incredible!! Fine work!

Thanks!!!

Ed
post #14 of 15

Looks awesome!

post #15 of 15
Thread Starter 
Quote:
Originally Posted by Bear55 View Post

Looks awesome!

Thank you!

Ed
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