Wood-Fired Prime Rib Roast
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
For this recipe, I first build a hot fire in the Bull pizza oven using 4-5 spits of wood. Once the fire has burned for 30 minutes, I then use Bull’s ash shovel to transfer the low burning wood and hot embers over to the Bull Bison Grill. As the roast cooks over the hot embers with indirect heat, I continue to add wood to the pizza oven, creating additional hot embers to add to the grill when needed. Note, if you do not own a pizza oven, Bull’s Lump Competition Charcoal works as a great substitute to cook the prime rib roast. As the roast cooks, place additional pieces of lump charcoal on top of the lit coals to maintain the heat and to finish cooking the roast.

Chef’s Notes:
Once the roast is finished, use scissors to carefully remove the twine from the hot meat. Place foil over the meat while it rests for 10 minutes. If the twine is removed after the roast rests, you run the risk of removing the golden brown crust from the roast.
Stocking stuffer tip…. To make a delicious pan gravy for the sliced prime rib, just add flour to this pan drippings and whisk. To finish, add some stock, season with salt and thicken next to the hot fire and you are set!
Ingredients
  • 1 (6 pound) bone-in prime rib roast, trussed
  • 4 teaspoons kosher salt
  • 2 teaspoons cracked black pepper
  • Sour cream with horseradish, optional
Instructions
  1. Preparing the grill: Remove all except for the center grate from the Bison grill. This is where the roast will sit inside the roasting pan to roast. Click here on how to build a fire in the pizza oven or click here on how to build a fire using Bull’s chimney starter and charcoal.
  2. Preparing the roast: Remove the trussed roast from the fridge and let it sit out at room temp for 35-40 minutes. Season the roast with salt and pepper.
  3. Placing the roast onto the grill: Place an aluminium pan on the center grill grate. Using Bull's ash shovel and pit mitts, carefully transfer the low burning logs and hot embers from the pizza oven over to the Bison grill. Place the embers to the left and right side of the center grill grate and pan, away from the roast to cook with indirect heat.
  4. Roasting the prime rib: Turn the knob on the Bison grill to raise the grill rack with the hot embers as close as it can go to the roast. Target roasting temperature is 350-400 degrees. With the lid closed allow the roast to cook over the indirect, intense heat for 20-30 minutes, until a golden brown crust has formed on the outside of the roast. Open the lid and turn the knob, moving the grill rack with the hot embers halfway down inside the grill. If needed, cover the roast and/or bones with foil to keep them from burning. Close the lid and continue roasting the meat at 350-380 degrees F, until the internal temperature reaches 125 degrees F. Check the temperature using Bull’s flip tip quick reading digital thermometer.
  5. Resting the roast: Remove the roast from the pan and place onto Bull’s bamboo chopping block. With scissors, remove the twine. Place foil over the roast and allow it to rest for 10 minutes.
  6. To serve: Carve the roast, slicing as thin or thick as desired. Place onto a decorative holiday platter. Merry Christmas!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/wood-fired-prime-rib-roast/