Overcook a chicken breast or pork chop, and you'll face few consequences. Overcook a prime rib, and your reputation as a grill master will combust faster than the Yule log. Show
Prime rib is the ultimate main course for a holiday dinner or New Year's Eve feast, not to mention the most majestic—and possibly expensive—piece of meat you will ever cook. Expensive? A 10-pound roast serving 8 to 10 adults could set you back over $200 at your local supermarket, or over $800 if you opt to serve Wagyu beef from a pricey Yup-scale online purveyor. (Not including shipping.) Nevertheless, when it comes to an eye-popping, show-stopping, unrepentantly carnivorous centerpiece, nothing, I repeat nothing beats prime rib. It firmly establishes you as the master griller and gracious host that you are. Advertisement Even the most decorated grill masters feel a twinge of fear when put in charge of grilling a prime rib. That's why I'm sharing my seven secrets for transforming this luxurious cut of meat into a smoke-blasted, garlic-, pepper-, and herb-slathered prime rib that will leave everyone speechless.
Advertisement I hope this prime rib makes your holiday dinner even more celebratory. As always, post your photos and bragging rights on our Barbecue Board. Get more tips on buying, prepping prime rib on my Barbecue Bible blog. Do you need prime rib recipe ideas? Try these two holiday favorites:
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Steven Raichlen is the author of the Barbecue! Bible cookbook series and the host of Primal Grill on PBS. His web site is www.barbecuebible.com. Go To Homepage Before You GoSteven Raichlen, ContributorGrilling Authority, barbecuebible.com Popular in the Community
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