Stuffed prime rib roast - my take on Steven Raichlen classics

Discussion in 'Grilling Beef' started by edward36, Jun 8, 2014.

  1. edward36

    edward36 Meat Mopper

    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.

     
    seenred and billcrosby like this.
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

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

    [​IMG]

    Red
     
  3. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]

    Thanks!
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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!
     
  5. edward36

    edward36 Meat Mopper

    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
     
  6. edward36

    edward36 Meat Mopper

    You're welcome!

    Ed
     
  7. edward36

    edward36 Meat Mopper

    Thanks!

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

    Good luck!
    Ed
     
  8. billcrosby

    billcrosby Newbie

    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
     
  9. edward36

    edward36 Meat Mopper

    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
     
  10. That looks simply amazing!!!
     
  11. edward36

    edward36 Meat Mopper

    Thanks!!!

    Ed
     
  12. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    That looks incredible!! Fine work!
     
  13. edward36

    edward36 Meat Mopper

    Thanks!!!

    Ed
     
  14. bear55

    bear55 Master of the Pit

    Looks awesome!
     
  15. edward36

    edward36 Meat Mopper

    Thank you!

    Ed
     

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