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64
Wood-Fired Prime Rib With Shallot
Rosemary Crust
The subtle smoke imparted by cooking over a live wood fire is complemented wonderfully by
the sweetness of the caramelized shallot crust on this exceptional prime rib roast.
Serves 10 to 12
1 4-bone prime rib roast or Choice
grade standing rib roast, about 11
pounds
For the shallot rosemary crust
3 large shallots, minced
2 tablespoons freshly-grated lemon zest
1/4 cup kosher salt
3 tablespoons coarsely-ground black
pepper
1/4 cup chopped fresh rosemary
1/4 cup extra virgin olive oil
KalamazooGourmet.com
+1.800.868.1699
Directions
Trim most of the external fat off the roast, leaving no more than 1/8 inch wherever
possible. Use a knife to lightly score the exterior of the roast in a cross-hatch
pattern. This increases the surface area available for browning and the amount
of delicious Maillard reaction.
Combine all of the ingredients for the crust in a bowl, then massage into the
roast to coat it thoroughly. Let the roast rest at room temperature for about
an hour.
Prepare the grill for wood-fired rotisserie cooking using indirect heat. Remove
the grill grates and raise the grill rack almost all the way to the top. Start with
6 large splits of wood laid out on the fire grate with each split placed front-to-
back over both starter burners. Fire up the starter burners for 5 to 10 minutes.
Once the wood fire is strong and sustainable, turn off the burners. To setup for
an indirect cooking fire use a pair of protective grilling gloves and long tongs to
move the burning wood so that it lines the front and back of the firebox. Raise it
higher to slow down the cooking, or lower it for faster browning as needed.
Slide the roast onto the rotisserie spit, centering the meat as much as possible.
Position the forks and tighten the thumbscrews using a pair of pliers. Mount
the spit into the grill and adjust the height of the roast from the fire so that it's
approximately 11 inches below the top of the grill. Cook until an instant-read
meat thermometer registers 125°F for medium-rare. This should take about
2 1/2 hours.
Once the roast has reached its target temperature, remove it from the grill. Let it
rest on a carving board, rotisserie-spit-and-all, for 20 minutes before carving.
To carve the roast, carefully remove the meat from the spit, then begin by
separating the rack of bones from the meat with a carving knife. I suggest leaving
an inch of meat on the bones for serving. Slice the boneless meat to whatever
thickness you desire, and cut the rack into individual bones for serving.
65
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