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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Wednesday, April 25, 2012

Grilled Prime Rib for Two

It was just the two of us for Easter dinner this year and I found a tiny little prime rib roast at a very good price.  I've tried pan searing and roasting a small prime rib before (one bone, about 1kg or 2lbs), but this time we decided to take advantage of the beautiful weather and try it on the grill.


We seasoned the beef with kosher salt, cracked pepper.


And placed it on the hot grill to sear for about 4 minutes per side.


Because of all the fat there were some flare ups and char.  We then turned down the heat and let it cook on low for about 12 more minutes until the meat thermometer said 140 degrees.


We let it rest for about 10 minutes, cut out the bone then sliced the meat in half to find it perfectly done!


We served it with cheesy horseradish mashed potatoes (recipe coming soon) and roasted Brussels sprouts for a huge, delicious special dinner with plenty of leftovers for lunch the next day.



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