Be the first to Plan a day ahead to marinate this prime rib roast before grilling. The roast is flavored with cherry cola, herbs, and spices.
Prep Time: 12 hours, 15 minutes
Cook Time: 3 hours
Ingredients:
- 1 cup extra virgin olive oil
- 1 cup Cherry Coke®
- 2 Tablespoons Worcestershire sauce
- Kosher salt and freshly ground black pepper
- Greek Seasoning Blend (click for recipe)
- 1 Tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 2 Tablespoons minced garlic
- Approximately 10 pounds boneless prime rib
Preparation:
In a bowl, combine olive oil, Cherry Coke®, Worcestershire sauce, 1 tablespoon kosher salt, 1 tablespoon black pepper, and 1 tablespoon Greek Seasoning Blend. Add oregano, thyme, onion powder, and garlic. Mix well.
Place prime rib in a large roasting pan. Add marinade, and massage meat with it, turning meat to coat it well. Place meat and marinade in an extra-large ziptop plastic bag (or wrap in a double layer of plastic wrap) and seal well. Refrigerate overnight.
Light a charcoal fire. Soak 4 to 6 cups of hickory or cherry wood chips, or both, in water. When coals are white, divide them, pushing each half to opposite sides of grill. Top each pile with a few wood chips. Position grill rack over coals, and cover grill.
Poke small holes in a large disposable aluminum roasting pan and add meat. Place pan above center of grill, cover grill and adjust ventilation so it is slightly open. Temperature in grill should be about 225 degrees F.; insert instant-read thermometer through a ventilation hole in grill cover. Adjust ventilation to regulate temperature.
Cook meat until instant-read thermometer inserted in center registers 130 degrees F., 2-1/2 to 3 hours. Keep fire going by adding coals to each side every 30 minutes, or as necessary. Add more wet wood chips when needed to keep fire smoking.
Remove meat and wrap in foil. Allow it to come to room temperature, then refrigerate for at least 2 hours or overnight.
To serve, light a charcoal fire. When coals are white, spread evenly across bottom of grill. Cut 3/8-inch to 1-inch thick steaks from meat, and dust with remaining Greek Seasoning Blend to taste. Grill over very hot coals to taste, about 1 minute per side. Serve immediately.
Yield: 10 to 12 servings
• Greek Seasoning Blend Recipe
Recipe Source: Gremlin Grill tailgaters
Reprinted with permission.
Place prime rib in a large roasting pan. Add marinade, and massage meat with it, turning meat to coat it well. Place meat and marinade in an extra-large ziptop plastic bag (or wrap in a double layer of plastic wrap) and seal well. Refrigerate overnight.
Light a charcoal fire. Soak 4 to 6 cups of hickory or cherry wood chips, or both, in water. When coals are white, divide them, pushing each half to opposite sides of grill. Top each pile with a few wood chips. Position grill rack over coals, and cover grill.
Poke small holes in a large disposable aluminum roasting pan and add meat. Place pan above center of grill, cover grill and adjust ventilation so it is slightly open. Temperature in grill should be about 225 degrees F.; insert instant-read thermometer through a ventilation hole in grill cover. Adjust ventilation to regulate temperature.
Cook meat until instant-read thermometer inserted in center registers 130 degrees F., 2-1/2 to 3 hours. Keep fire going by adding coals to each side every 30 minutes, or as necessary. Add more wet wood chips when needed to keep fire smoking.
Remove meat and wrap in foil. Allow it to come to room temperature, then refrigerate for at least 2 hours or overnight.
To serve, light a charcoal fire. When coals are white, spread evenly across bottom of grill. Cut 3/8-inch to 1-inch thick steaks from meat, and dust with remaining Greek Seasoning Blend to taste. Grill over very hot coals to taste, about 1 minute per side. Serve immediately.
Yield: 10 to 12 servings
• Greek Seasoning Blend Recipe
Recipe Source: Gremlin Grill tailgaters
Reprinted with permission.
