Coffee and Omnivore Salt rubbed grilled export rib roast
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  • Coffee and Omnivore Salt rubbed grilled export rib roast
  • Veronica Ronchi
  • Omnivore Salt recipesOmnivore Sicilia recipesVulcano Classic Recipes

Coffee and Omnivore Salt rubbed grilled export rib roast

This most impressive, delicious roast should not be reserved just for holidays! So, fire up the grill and get ready to have the best Prime Rib of your life (that was the consensus at the dinner table)! Adjust cooking time based on the size of the rib roast. *We were feeding a hungry crowd, so I had no time to photograph before serving, but here are a couple of shots of the after meal.

wild idea buffalo rib seasoned with Omnivore Salt

INGREDIENTS

1 Wild Idea Prime Rib Export Roast, rinsed and patted dry
2 Tablespoons olive oil
2 onions, peeled and sliced into thick slices
4 tablespoons finely ground coffee
1 tablespoons chili powder
2 tablespoon black pepper
1 tablespoon smoked paprika
1 teaspoon ginger
Omnivore Salt
Vulcano Classic or Sicilia

 1)  Place prepped Wild Idea Buffalo Export Roast on a baking sheet and rub with olive oil.

2)  Combine all rub ingredients, and rub into export roast. Let export roast rest at room temperature for two hours before cooking.

3)  Prepare char grill, creating a hot pile of coals or wood. I used mesquite wood charcoal. Place rack at the highest elevation of the grill.

4)  Preheat oven to 500° and place the oven rack in the center of the oven.

5)  Place sliced onions on a lightly oiled, shallow rimmed baking pan. Place
prepared roast on top of the onions, sprinkle Omnivore Salt, and place in pre-heated, hot oven for 25 minutes. The roast will become very dark from the rub.

6)  Slide hot coals to one side of the grill, and place the seared rib roast over the indirect heat side of the grill. Top the roast with some of the sliced onion from the roasting pan. Insert a meat thermometer into the thickest center of the roast.  Open grill vents half way and cover the grill with the lid while the roast is cooking.

7)   Grill the seared roast over the indirect heat for about 10 minutes per pound, for a medium rare result. The internal temperature should read 135°. The shape of the roast will effect the cooking time, so be sure to rely on your meat thermometer too, to insure you are cooking to the temperature of your liking. Rotate the roast half way through cooking time and occasionally add more wood chips or charcoal as needed to maintain a grill temperature of 350°. * We prepared a 14 pound roast and my indirect grill time was two hours to reach the 135°.

8)  Remove the roast from the grill, place on a cutting board, and cover tightly with foil. Allow tot rest for 15 minutes before carving.

9)  Slice with a sharp knife, cutting around the rib bones at the crown base. Season the slices of rib roast with Omnivore Salt, if needed. Finish with Omnivore Vulcano Classic or Omnivore Sicilia to add a little kick.

 

Recipe curtesy of  Wild Idea Buffalo

  • Veronica Ronchi
  • Omnivore Salt recipesOmnivore Sicilia recipesVulcano Classic Recipes

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