I love good roast beef. Before scrolling further, I have a disclaimer. I like it rare. I’ve been known to eat it blue rare. So, if the sight of rare beef offends you, close your browser now.
Still reading? Great. I bought a prime rib roast at my favourite butcher shop, Master Meats. This one weighed in at almost 5 lbs. I like to do my roasts occasionally on the BBQ and today I also decided I wanted to publish the recipe. So here you go.
Serve it with your favourite brown roux. Mine was simple. Separated the fat from the pan drippings, added enough oil to the fat to make 1/4 cup. Cooked that with 1/4 cup flour to form a paste. Added in the pan drippings and 1.5 cups of veggie stock using 1/2 a bouillon cube. Brought to a simmer. Then adjusted salt and pepper to taste.
Ingredients
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- Preheat the grill to high.
- Prep roast by coating liberally with salt and pepper. Place in a cast iron pan. Cover with foil. Let it sit to come to room temperature, about 15 - 20 minutes.
- Calculate the cooking time as follows: 15 min per kg/hour for medium rare @325F. 18-20min per kg/hour for medium @325F.
- Turn off middle burner. The roast needs to be cooked on indirect heat. Place roast in middle and cook @ 425F for 30 min. This is around the high setting.
- Turn remaining burners down to medium and monitor the temperature. Cook at the calculated cooking time from step 3 at 325F.
- When done, remove roast, keep covered and let sit for at least 15 min before carving.
- Serve with brown gravy.
