Make This: Diva Q's Herb-Crusted Prime Rib

Danielle Bennett, alias Diva Q, would argue that prime rib is a year-round barbecue dish, and once you taste hers, you're likely to agree. It's a simple recipe for an indulgent dinner, perfect for a Sunday night—or any occasion that merits a decadent cut of meat...

danielle-bennett-diva-q-spice-rubs

Published: Friday 16th August 2019

Ingredients

  • ¼ cup fresh rosemary leaves
  • ¼ cup fresh flat-leaf parsley leaves
  • ¼ cup minced garlic
  • ¼ cup canola oil
  • 3 tbsp Dijon mustard
  • 2 tbsp kosher salt
  • 2 tbsp finely ground black pepper
  • 1 prime rib roast (5–7 lb)

Method

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Combine the rosemary, parsley, garlic, oil, mustard, salt and pepper in a food processor. Pulse until the herbs are finely chopped and all ingredients are combined. Coat the prime rib with the herb mixture and refrigerate (uncovered) for four hours. Prepare your grill for indirect cooking (in other words, no fire under the side you want to use) and preheat it to 250°F. Place the prime rib bone side down on the cool side of the grill. Allow 12–15 minutes per pound, until the internal temperature of the thickest part of the prime rib reaches 120°F–130°F for rare to medium-rare; that should be around 1–1¾ hours for a roast of this size. Remove the prime rib from the grill, tent loosely with foil and rest for 15 minutes before slicing.

Excerpted from Diva Q’s Barbecue by Danielle Bennett. Copyright © 2016 Danielle Bennett. Photography by Ken Goodman. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House company. All rights reserved.

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