Rosemary and Sage Prime Rib
Fool your guests into thinking you slaved all day over this gorgeous, roasted prime rib – when really it was the Louisiana Grill that did all the work. This recipe uses a rosemary and sage crust and allows you to roast outside on your grill, so you don’t have to heat up your kitchen while using an oven. Serve 6 people an eye dropping and mouthwatering Prime Rib in about an hour.
6-8 Garlic, Cloves
1 Rib Eye Roast
3 Sage, Leaves
3 Rosemary, Springs
This prime rib recipe incorporates a rosemary, sage, salt, pepper, and garlic dry rub for savory and earthy herbal flavor. The dry rub forms a nicely charred crust from the flame broiled sear.
Note: It is recommended to use Texas Mesquite with this recipe.
- Open the flame broiler on your Grill and start on ''smoke'' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to HIGH.
- When the grill has preheated, sear the outside of the roast over the open flame until all angles are dark brown. Close the flame broiler once finished.
Mince the garlic and sage. Combine with the rosemary sprigs, salt and pepper. Drizzle olive oil over the roast and sprinkle on the rub mix.
- Roast on HIGH for about 30 minutes. Reduce the heat to 300°F and continue to roast until your Meat Thermometer reads 130°F (another >25-30 minutes) Remove from your and rest for 25 minutes. Slice and serve warm.
No special tools needed
Thaw frozen meat in an aluminum pan to cut your thaw time in half!