How to make a successful barbecue prime rib?
An essential part of a good barbecue, the prime rib must be perfectly cooked for it to be tender and tasty in the mouth. So follow these tips to make your prime rib a perfect barbecue success.
First of all, the meat must be prepared before cooking. It is important to take it out of the refrigerator at least one hour before cooking. This step is necessary to avoid a thermal shock that would alter the texture and tenderness of the meat. It is therefore necessary to bring the meat back to room temperature.
Then, the meat must be well seasoned. Contrary to what one might think, seasoning a thick piece of meat is recommended before cooking. In order to obtain a succulent taste, a well-brown and caramelized crust, a drizzle of oil must first be poured over the meat and salted on both sides. In this way, the salt penetrates into the heart of the flesh as it cooks.
It is also possible to add pepper and aromatic herbs such as thyme to release all the aromas of the prime rib.
Finally, the last step is to proceed to cooking.
How do you grill a prime rib on the barbecue?
Before grilling the prime rib on the barbecue, make sure the grill is hot. This is essential if you want to preserve all the tenderness of the meat.
When the meat is well seared, move the embers or adjust the intensity of the barbecue so that the meat takes the time to cook properly. In general, it takes between 5 and 8 minutes to cook one side, depending on the thickness of the meat and the desired cooking time. Then proceed in the same way with the other side.
As the meat cooks, protect it from the intense heat by greasing it with oil using a brush. And to check the cooking process, avoid pricking the meat, as this could cause the juices inside to escape. It is therefore preferable to use tongs to handle the meat.
How should I cook my prime rib on the barbecue?
In order to preserve all its flavour, the best way to cook is to keep the meat rare. With this type of cooking, the prime rib is well seared without being overcooked. This gives the rib a grilled flavour while being soft, with a pink and juicy heart. However, everyone has his or her own cooking preferences: blue, rare or medium.
For example, for a 5 cm thick meat, 6 minutes per side are sufficient for a rare texture. Allow one minute less (i.e. 5 minutes) for blue meat and one minute more (7 minutes) for medium-rare meat texture.
What wine to drink with a barbecue prime rib?
In general, grilled red meat such as prime rib goes well with red wine. To underline the sanguine, tasty, juicy and crusty character of this powerful piece, it should be paired with red wine that is both solid and fine. A bottle of dry, still red wine can be selected from the great Bordeaux reds. A Languedoc red or a South-West red would also be perfectly suited for tasting a barbecue rib of beef.