Wood-Fired Prime Rib

When asked what kind of fuel they prefer, most pitmasters will tell you that wood logs are the way to go. There is something magical about cooking over an open fire that you cannot achieve otherwise. The air smells good, the sound of the crackling fire is comforting, and people unconsciously gather around the fire to tell stories as the dinner cooks. If you are a fan of grilled or smoked prime rib roast and haven’t tried one that has been cooked over an open fire, I highly encourage you to give this wood-fired prime rib recipe a try. We have been working with KUDU to create this one on the KUDU open fire grill and the outcome is mind blowing.

To let the wood-fired flavors shine through, we restricted the seasoning to a minimum: kosher or coarse sea salt and freshly cracked black pepper. A basting butter sauce, brushed over the prime rib using a herb basting brush made of fresh thyme, rosemary, and sage, adds another layer of flavors. You may omit it if you like – prime rib doesn’t need much assistance in the flavor department – still, we think the herb basting butter adds a wonderful level of richness to the meat. To complete up this meal, we propose a side dish of cast iron potatoes and wild mushrooms, which may be cooked alongside or before the prime rib. Enjoy this wood-fired prime rib meal with your friends and family this Thanksgiving for a one-of-a-kind dining experience.

Ingredients

Preparation

Cast Iron Potatoes and Wild Mushrooms

1. Build a fire in the KUDU: empty a full chimney of hot coals and stack 2 to 3 logs on top of the coals. Set up the cast iron pan and adjust its height for medium heat, about 12 to 16 inches above the fire.
2. Heat extra virgin olive oil into the pan, then add the potatoes, butter and salt and pepper to taste. Cook until the potatoes are almost done, stirring occasionally, for about 1 hour to 1 hour 30 minutes.
3. Bring the pan closer to the fire and add the pancetta, wild mushrooms, shallots, bird’s eye chilies, garlic and fresh thyme. Sauté until shallots are golden brown and the mushrooms evenly roasted, about 8 to 12 minutes.
4. Lift the pan to its highest position to maintain a low temperature for the remainder of the cook.

Prime Rib Roast

1. Install the rotisserie on the KUDU.
2. Brush prime rib roast with extra virgin olive oil and season generously with kosher or coarse sea salt and freshly cracked black pepper. Thread prime rib roast onto the rotisserie rod and secure with the adjustable rotisserie forks.
3. Insert the end of the rod into the motor socket and turn on the rotisserie. Cook the roast until the internal temperature of the meat reaches 100°F.
4. While the roast is cooking, prepare the herb basting brush and basting sauce: arrange the fresh herbs around the end of a wooden spoon and tie with butcher twine to form a basting brush. Place a cast iron skillet directly on hot embers and add all the ingredients for the basting sauce to the skillet. Using the herbs basting brush, brush roast with the melted butter mixture while cooking.
5. Once the prime rib has reached an internal temperature of 100°F, remove from the rotisserie and let sit at room temperature for 20 to 25 minutes.
6. Install the stainless steel cooking grate to the KUDU and set close to the fire for searing temperature.
7. Cut the roast between the bones into steaks 1 ½ to 2 inches thick. Season each steak on both sides with kosher or coarse sea salt and freshly cracked black pepper to taste.
8. Grill steaks for 1 to 2 minutes per side or until desired doneness. Target an internal temperature of 125°F for rare, 130°F for medium rare, 140°F for medium, 150°F for medium well and 160°F for well done.