Recipe by William (Uncle Bill) Anatooskin
This marvelous recipe appeared in our local paper and came from Ron Shewchuk's Cookbook, Planking Secrets. It is extremely important not to overcook a superb roast such as this one. Use a good meat thermometer to check the internal temperture.
Top Review by John DOH
Have been eyeing this recipe for a couple weeks, and was going to attempt it tonight, with a Tenderloin in lieu of the Prime Rib. In the event, it was just too wet and blustery to bother with grilling, so had to abandon the plank and the smoke. Did it in the oven, and it came out splendidly, except, of course my meat's lack of "bones" restricted the convection effects, and I "finished" around 137 degrees (my fault, not the recipe's), but left me with a piece of meat "buttery" in texture...the rosemary/mustard flavouring is "brilliant"! Will be following this path again, with the correct planking and grilling technique and shall report again on its full potential, which seems incredible! John
dry rub seasonings
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon freshly ground coarse black pepper
- 1 tablespoon dried rosemary
- 1⁄2 teaspoon cayenne pepper (optional)
- 1 cedar plank, pre-soaked for at least 4 hours
- 5 lbs prime rib roast, bone attached
- 1 tablespoon kosher salt
- 3 tablespoons Dijon mustard
- 1 tablespoon coarsely chopped fresh rosemary leaf
- 1⁄4 cup extra virgin olive oil
- 5 stalks fresh rosemary, branches about 5 inches long each
Directions See How It's Made
- In a bowl, combine garlic powder, onion powder, coarse black pepper, dried rosemary and cayenne pepper; mix well.
- Take the roast out of the fridge at least one hour prior to cooking so that the roast adjusts to room temperature.
- Season roast on all sides with Kosher salt.
- Coat the roast with Dijon mustard.
- Sprinkle the chopped rosemary evenly over the roast.
- Now sprinkle the entire roast generously with the dry rub mixture.
- Drizzle olive oil over the entire roast, use more olive oil if necessary.
- Pat the oil, rosemary and dry rub into the roast.
- Preheat the barbecue grill on medium-high heat for 10 minutes or until the chamber reaches 500°F.
- The cedar plank should be at least 3/4 inch thick, 7 1/2 inches wide and 16 inches long.
- Rinse the cedar plank and place it directly on the grill.
- Cover the grill and heat the cedar plank for about 4 minutes or until it starts to throw off a bit of smoke and crackles lightly.
- Reduce the heat to medium-low.
- Lay the rosemary twigs across the plank to make a bed for the roast.
- Place the roast on the rosemary and cover the grill.
- Cook for 1 1/2 to 2 hours, until the core of the roast reaches an internal temperature of 125°F.
- Keep testing the internal temperature with a good barbecue meat thermometer.
- When the roast reaches the desired temperature, remove from the grill along with the cedar plank.
- Tent loosely with aluminum foil and let rest for a least 30 minutes or up to 1 hour.
- The long resting period gives you plenty of time to grill some veggies.
- Serve some good freshly made horseradish with the prime rib roast.
- NOTE: Purchase a cedar plank at your lumber yard outlet. Make sure that it is NOT TREATED.
- The cost of the plank is much less expensive when you purchase at the lumber yard.