Prime rib recipes

We shifted gears and decided to go with prime rib not tenderloin this year. So to all of you who are doing a standing rib roast (or anyone else who wants to chime in):

How are you cooking the meat???

Simple, with just some salt and pepper on the exterior? Or a more involved regimen?

Oven or grill?

Au jus or a fancy wine-reduction sauce?


TIA

Mike, as you might have already guessed, I will be doing my standing rib on the grill, the Kamado grill. I intend to start it around 8am at 250 degrees. I will sit the roast out around 5am to let it come to room temperature, then oil it with some EVOO, then apply a load of kosher salt mixed with 2-3 tablespoons of fresh ground black pepper. We will not eat until 2pm so I will let the roast get to within 20 degrees of my desired temperature and put the oiled/salted bakers on the grill to roast/bake. At that point I will raise the grill temperature to about 4oo degrees, and if the meat hits 138 degrees I will take it off and wrap it in foil and let it rest. I will catch any drippings from the roast and use that for the yorkshire pudding.

I will stand up a bottle of 1989 Musar rouge to go with the roast, but will also have a bottle of bordeaux as a backup. Merry Christmas to you, and Cindy, and the kids.

I don't own such an exalted grill as Bob, but I will be doing my prime rib (I was gonna do a crown pork roast but they were way to big for just 4 of us) on my Weber. Like Bob I'll EVOO the outside, then coat with salt, pepper and garlic. I'll sear it over direct heat for about 15-20 minutes, turning once, then moving all the coals to the outside edge of the grill for indirect cooking. Won't take long.

Doug, you really need to check this grill out! I can easily see that you would be able to cook on it every day living where you do. just go look at http://www.kamado.com plus they have a sale ongoing! Merry Christmas!

Bob, I have checked them out and would love to have one I really like the look of the textured ones. But priorities being what they are, I can't justify the $$ right now. And if I could, I'd probably buy another guitar.