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Grilled Prime Rib with Bone Marrow Butter
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Grilled Prime Rib with Bone Marrow Butter

Grilled Prime Rib with Bone Marrow Butter

Ingredients

    Prime Rib
  • 4 -5 pound prime rib
  • 3 tablespoon yellow mustard
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon granulated garlic
    Bone Marrow Butter
  • 8 beef marrow bones, canoe cut & clean
  • Olive oil
  • Kosher salt & ground pepper
  • 2 sticks softened butter
  • 4 large cloves garlic, minced
  • 1 tablespoon fresh chopped rosemary
  • 1 bunch thyme
  • 1 pair chopsticks

Directions

  1. Let the roast come to room temperature, prob somewhere around a couple hours
  2. Preheat the grill to medium high
  3. Brush cut side of bones lightly with olive oil, and season with salt & pepper
  4. Change grill to 2-zone cooking, and put bones on the indirect side - cut side up and close lid
  5. Cook until beginning to sizzle on top and the marrow is nice and soft, about 20 minutes – remove
  6. While they cook, brush prime rib with mustard, and season with salt, pepper & garlic powder
  7. When you remove the bones, put the roast in their place, and close lid
  8. The plan is to cook until the internal temperature of the prime rib hits 125 degrees, so plan for approximately 2 1/2 to 3 hours – rotating the roast every 30 minutes a 1/4 turn
  9. When the bones are cool enough to handle, scoop out the marrow into a bowl and add the butter, salt, garlic, and rosemary
  10. Push the stick into the middle of the thyme bunch as a handle, and tie with string to secure
  11. Melt marrow/butter mixture and brush over roast in about the last hour of cooking a couple times
  12. When the roast is done, remove from the grill and let rest about 15 minutes
  13. Slice, plate and brush each slice with more of the butter and serve

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