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BBQ Prime Rib with Garlic Chili Butter

BBQ Prime Rib with Garlic Chili Butter

BBQ Prime Rib with Garlic Chili Butter - a dry spice rubbed prime rib roast gets seared, then slow cooked to perfection and served with an indulgent flavour infused butter.
Course BBQ/Grilling
Cuisine North American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 or more
Author Barry C. Parsons

Ingredients

For the Garlic Chili Butter

  • 1 cup +1/4 cup softened butter
  • 2-3 cloves minced garlic
  • 2 tsp chili paste (or 1-2 small red Thai Chiles finely minced)
  • 1 tsp chopped chives or other fresh herb like thyme or rosemary

Instructions

  1. Lightly season the roast with salt and pepper then liberally rub on the Summer Spice Dry Rub.
  2. Let the roast sit at room temperature for 30-60 minutes depending on the size.
  3. Sear the roast on all sides on a preheated hoy gas grill.
  4. Leave only one of the burners on the right side of the grill on but place the roast on the left side of the grill.
  5. Regulate the flame on the right side so that the temperature inside the BBQ, with the cover closed is about 250-275 degrees F.
  6. Cook the roast for about 30 minutes per pound or until the roast reaches your desired internal temperature on a meat thermometer. 125 F for rare, 135 F for medium rare, 145 F for Medium, 155 F for Medium Well and 160 F for well done.
  7. Remember to loosely tent your roast with aluminum foil and let it stand at room temperature for 10-20 minutes depending on the size of the roast, before carving and serving.

To prepare the Garlic Chili Butter

  1. Begin by lightly sautéing the garlic and 1/4 cup butter together over medium low heat. You only want to soften the garlic here and not brown it so it will only take a minute or two. Don't have your pan too hot.
  2. Cool the garlic butter then mix it together with the 1 cup butter, chili paste and the fresh herbs.
  3. Place the prepared butter onto some plastic wrap and form into a log.
  4. Refrigerate until the shape of the log stays intact but take the butter out of the fridge to warm up to room temperature before serving in slices over the hot prime rib roast.

Recipe Notes

Cook time is approximate based upon a small roast cooked to medium rare. Use a meat thermometer tonsure the roast is cooked to the level that you like. This will vary greatly by the size of the roast.

You can add smoke flavor by soaking hardwood chips like mesquite, apple, cherry or hickory in warm water for about a half hour. A couple of handfuls will do. Wrap the soaked wood chips in a double layer of heavy duty aluminum foil and poke only two holes in the foil, one at either end to allow the smoke to escape. I place the foil packets in a vegetable grill pan so that the packet is not sitting directly on the gas burner. You can add more soaked wood chip packets as they burn out, it all depends on how much smoke favor you wish to add. 3 or 4 of these packets should be enough for a prime rib roast.