OP Beef Rib Roast or Standing Rib Roast
Rotisserie OP Beef Rib Roast (Prime or Standing Rib Roast)
Ingredients:
4.5kgs bone-in prime rib roast
For the Seasoning:
⅓ cup olive oil
1 tablespoon sea salt or kosher salt
2 tsp dried thyme
2 tsp onion powder
1 ½ tsp dried oregano
1 ½ tsp apple cider vinegar
1 ½ tsp freshly ground black pepper
1 tsp dried tarragon
1 tsp mustard powder
1 tsp chili powder
4 cloves garlic, minced
Method:
Combine the oil, salt, dried thyme, onion powder, dried oregano, apple cider vinegar, pepper, dried tarragon, mustard powder, chili powder, & garlic in a small bowl.
Place prime rib roast on a large cutting board. Spread seasoning evenly over the roast, making sure it is well coated. Let sit at room temperature for 1 to 2 hours before cooking. Prepare grill for rotisserie cooking following the instructions in your grill manual. You may have to remove the grill grates.
Run the rotisserie skewer through the centre of the roast & loosely secure with the rotisserie forks.
Place roast into the rotisserie mechanism on grill, adjusting to ensure the roast is centred. Tighten the forks.
Place an aluminium drip pan below the roast & turn the rotisserie on briefly to make sure there is enough room for the roast to turn freely without hitting the pan. If not, adjust the skewer.
Remove roast & drip pan from grill. Preheat grill to a high 240ºC.Using heat-resistant gloves, return the roast to grill once the grill is hot. Place the drip pan under the roast.
Add 1 cup of water to the drip pan to lend moisture to the meat as it cooks.
Cover the grill. With the rotisserie on, grill the meat on high for 20 minutes, then reduce the temperature to medium, approximately 150ºC. You may have to shut the middle burner, &/or adjust the outer burners to maintain this temperature. Continue cooking with the cover closed until the internal temperature of the meat reaches at least 48ºC, about 1 ½ hours (start temping the meat early, after about 1 hour at the 150ºC temperature).
Using heat resistant gloves, remove meat from the grill & the rotisserie rod, cover with aluminium foil, & let rest for 15 to 20 minutes.
Stand the roast on a cutting board so the bones are pointing up.
Carve along the bones to remove the meat in one piece.
Set the meat on its cut side & cut across the grain into ½ to 3/4-inch thick slices. Place onto a platter & serve.
The total cooking time should be about 2 hours, depending on the grill. It is important to monitor the internal temperature, however. Make sure when testing the temperature to stop the rotisserie motor & check in a place near the centre of the roast, but away from the rotisserie rod or the bone, both of which will be very hot.
Reverse-Sear Prime Rib Roast
The reverse sear is a cooking method that has gained popularity in recent years. It’s a technique that involves slow-cooking a steak or roast before finishing it off with a hot sear. The full history of the reverse sear is a bit hazy, but it seems to have been developed independently by multiple people around the same time.
The idea of reverse searing came about from the sous vide method developed in 1974 by chef George Pralus. He created this method to increase the shelf life of foie gras in his restaurant. Like reverse searing, this method involved cooking the meat to its correct level of doneness & then searing it overheat, sealing in flavours & moisture.
With all the interest in food science & precision cooking techniques like sous vide, it was only time before reverse sear become popular. Numerous chefs began using the reverse sear method around 2001.
J. Kenji López-Alt, a chef & food writer, has been using & writing about the reverse sear for well over a decade. His experience with it started in 2006 when he was tasked with coming up with a foolproof technique for cooking thick-cut steaks. After testing dozens of variables, he realized that sous vide cooking would deliver the best results. However, at that time, sous vide devices were much too expensive for home cooks & instead, he devised the reverse sear method, which was published in the May/June 2007 issue of Cook’s Illustrated magazine.
The reverse sear method is called so because it flips tradition on its head. Historically, almost every cookbook & chef have taught that when you’re cooking a piece of meat, the first step should be searing. However, the reverse sear method starts with slow cooking & ends with searing, resulting in a steak that’s perfectly medium-rare from edge to edge, with a crisp crust
Ingredients:
1 (10 pound) bone-in standing rib roast
2 tablespoons kosher salt
½ cup butter, softened
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
ground black pepper to taste
Method:
Season roast generously with kosher salt. Cover loosely with plastic wrap & refrigerate, 8 hours to overnight.
Preheat the oven to 95ºC. Remove roast from the refrigerator & allow to come to room temperature.
Mix butter, rosemary, thyme, & black pepper together in a small bowl.
Place roast in a large roasting pan & apply butter mixture.
Bake roast in the preheated oven until internal temperature reaches 46ºC for medium-rare, or approximately 3 ½ hours. Remove from oven & tent with aluminium foil; allow to rest, about 20 minutes.
Increase the oven temperature to 260ºC & return the Prime Rib Roast to the oven until well browned, 6-10 minutes. Slice & serve.
