In this recipe we prepare the prime rib on the barbecue. We serve the meat with grilled padron peppers, which we rubbed with a dry rub as well. To complete it, we serve it with a creamy pepper sauce.
What is prime rib?
The côte de boeuf is the French translation of prime rib, which of course sounds much less luxurious.
It is indeed carved from the best ribs, the first five ribs from the front leg.
Without the bone we talk about the ribeye, although we certainly want to have that bone on during preparation. It gives so much more flavour. In addition, you can cook the meat more slowly as well because it is, as a matter of speaking, protected by the bone.
If you choose for this exclusive steak, be sure to opt for a good core thermometer as well! It would be a shame if it overcooked.
Fifty-two degrees is considered the perfect core temperature if you want to serve it beautifully rosé. However, remove the meat from the barbecue when it reaches 48-50 degrees at the latest, as it will cook a little further when it rests.
Prime rib on the grill
In this recipe we prepare the prime rib on the barbecue. We cover the steak all around with a dry rub. Choose your own favourite dry rub for this.
Meanwhile we prepare the barbecue. We grill the meat first directly over the fire for a few minutes. This creates a nice crispy crust.
We then move the meat to an indirect area on the barbecue and cook the meat until it has reached the correct core temperature.
Meanwhile we prepare a creamy pepper sauce. We do this based on a shallot, green peppers, red wine, whipped cream, parsley and cornflour.
Grilled prime rib with roasted padron peppers and a creamy pepper sauce
Ingredients
- 2 prime rib about 750 grams
- 4 tbsp barbecue rub
- 600 gr padron peppers
- splash olive oil
- fleur de sel
- black pepper freshly grounded
For the pepper sauce
- 2 shallot
- 2 tbsp pickled green chillies
- 5 dl red wine
- 25 ml whipped cream
- 1 tbsp parsley finely chopped
- tsp cornstarch
- splash olive oil
- salt
- black pepper freshly grounded
Instructions
Prepare the pepper sauce
- Clean the shallot and finely chop.
- Drain the peppers, but keep the drained liquid.
- Sweat the shallot in a saucepan with a dash of olive oil until translucent.
- Add the peppercorns and fry for a few minutes.
- Deglaze with the red wine and let it reduce until there is only about 15 ml of liquid left, i.e. it has been reduced by ⅔.
- Deglaze with the cream, bring back to the boil and reduce by half.
- Add the preserved drained liquid and reduce slightly. Season the sauce with salt and pepper if desired. Just before serving, add the chopped parsley.
- If you want the sauce to be a bit thicker, thicken it slightly with cornflour.
Grilling the prime rib
- Preheat the barbecue with a direct zone of about 180 degrees and an indirect zone of 120 degrees.
- Take the côtes de boeuf out of the fridge about half an hour prior to cooking, pat the meat dry and sprinkle generously all over with the barbecue rub and fleur de sel. Drizzle lightly with olive oil.
- Place the côtes de boeuf on the direct zone and grill firmly. Turn the meat a quarter turn after 2 minutes and let it grill for another 2 minutes, creating that characteristic grill pattern. Turn the meat over and grill the other side in the same way. Grill the thick side briefly as well, so that a crust forms here as well.
- Move the meat over to the indirect zone. Insert a core thermometer into the thickest part of the meat and set it to 48 degrees for a lovely rosé-red result. The meat will continue to cook a bit when you take it off the barbecue, therefore this slightly lower temperature. If you prefer it medium-rare, continue cooking to a temperature of 52 degrees.
- Meanwhile toss the peppers with a nice drizzle of olive oil and a good spoonful of barbecue rub in a bowl. Season it with a pinch of fleur de sel.
- Place the peppers directly on the grid and turn them several times. Roast until they start to change colour and just start to soften.
- Heat up the pepper sauce.
- Serve the prime rib in its entirety at the table, therefore your guests can see what type of exclusive steak you have prepared for them. Then cut along the bone and cut into thin slices.
- Serve with the roasted padron peppers and the hot sauce.
