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Turf and surf birthday extravaganza - help!

n
Nyleve May 9, 2008 07:20 AM

My husband's 60th next weekend. I'm planning a surf-and-turf dinner on the grill but not sure how to approach the meat aspect of this thing. There will be about 20 to 25 people. I bought a 10-lb. boneless rib roast which I'd like to cook on the grill. Should I cut it into steaks? If it's not impossible to cook this monster whole, then carve, I'll do that instead but I've never grilled something quite that substantial before. I have a gas Weber - so could possibly turn on two outer burners, place the meat in the middle over no heat. Or really - am I better off just hacking it into steaks and being done with it?

The other dishes will be grilled shrimp - I got really big wild ones (from New Zealand) - done with plenty of olive oil and garlic. Should I brine these? I've hear it helps (they're frozen). I'll also have some grilled asparagus and a bunch of salads.

Advice would be greatly appreciated.

  1. n
    Nyleve May 19, 2008 02:35 PM

    Report. Rubbed the roast in a paste of garlic, salt, pepper, olive oil and rosemary and let it sit around all afternoon. Onto the grill at around 4 p.m. - indirect heat, just one burner going on medium. It was taking a long time to begin to cook, so we turned on another burner and put it in the middle of the grill over the turned-off burner. Anyway, long story short, a few flare-ups, a couple of hours and it was absolutely magnificent. It even sat out for about 45 minutes (under foil) before we got around to carving it and it was still fantastic. Perfectly medium rare almost all the way through. Everyone raved. Did the shrimp while the meat was resting - mixed with garlic, olive oil and salt. They were great too.

    Thanks for giving me the courage to grill such a large hunk of meat. It was totally worth it.

    1. n
      Nyleve May 9, 2008 07:18 PM

      Thanks all. I may just go ahead and do the roast on the grill. Sounds like this is do-able. We can cook the shrimp while the meat rests and, for that matter, do the asparagus in the oven. I do like the idea of the big roast rather than individual steaks.

      What temp should I cook the roast to make sure it's rare to medium rare in the middle?

      3 Replies
      1. re: Nyleve
        alanbarnes May 9, 2008 07:33 PM

        I like my beef at 130F, right on the line between rare and medium-rare. But if you let it get that hot on the grill, the heat from the outside will move to the middle and overcook it. With a 10-pound roast, I'd pull it off the grill at 122-125 and let it coast into the 130-135 range.

        1. re: Nyleve
          f
          fourunder May 9, 2008 08:26 PM

          Nyleve,

          First you must decide if you want to slow roast your Prime Rib @ 225* or at a higher temperature of 325* to give you some more varied meat temperature cuts.

          Personally, I am a proponent of Slow Roasting all meats. This is the method used by commercial kitchen that specialize in Prime Rib, as it offers the highest yields.....best tasting and most tender finished roasts.

          I would suggest you follow the suggests from (alanbarnes) above and maintain your temperature at 225* (indirect heat on one side of the oven, not in the middle). Your ten pound roast should take approximately four hours cook time, which translates to 25 minutes per pound for medium rare from my past experience. In the links provided below, there may be conflicting minutes per pound, but the shorter times will result in very rare-rare temperatures when I followed those guidelines without the use of a thermometer. To be safe, I would check the roast starting into three hours cook time. It's hard to say how long your roast will take from here not knowing which model Weber you are using.....size does matter.... As for the choice of searing the meat in the beginning or browning at the end, there really is no difference in the end result of the finished Prime Rib. The choice is yours.

          http://getyourgrillon.net/2006/12/06/christmas-prime-rib/

          http://www.chowhound.com/topics/466614

          http://bbq.about.com/od/beefrecipes/r/bl11222b.htm

          http://www.recipezaar.com/bb/viewtopi...

          1. re: fourunder
            n
            Nyleve May 11, 2008 08:27 AM

            These posts are really helpful - fourunder and alanbarnes. Thank you. So it's decided. We're grilling that sucker.

        2. l
          lexpatti May 9, 2008 04:08 PM

          I too say, just marinate the shrimp in olive oil, garlic - I recently did some and added smoked paprika and cumin/chili pwder and sea shakes (seaweed seasoning) - soooo fantastic.

          Can't help with the roast , I haven't done it on the grill - next time.

          1. chef chicklet May 9, 2008 02:22 PM

            Not too long ago I purchased a rib roast with bones (I know you said without) but I asked the butcher to cut the huge piece of meat into rib eye steak off the bone about 1 inch thick. The steaks are huge, and can easily be split between two people and there would be enough there for all your guests especially along with your large shrimp choice. Cut them thinner, and I would grill them individually so you can cook to order-making everyone happy, plus it cuts the grill time in half.
            You won't have to cook it all in the event a few guest can't make it.

            1. AreBe May 9, 2008 02:12 PM

              You can indeed cook the rib roast entirely on the grill. However since you want to also grill the shrimp and asparagus I suggest you sear the roast on the grill then transfer it to a slow oven to complete its cooking. This way you'll free up the grill for the other dishes. Tell your husband your chow-buddies wish him a happy birthday!

              1 Reply
              1. re: AreBe
                e
                ESNY May 9, 2008 03:37 PM

                The shrimp shouldn't take more than a few minutes on the grill, so you can cook the entire roast on the grill and then cook the shrimp with the roast is cooked and is resting for 15-20 minutes. Same thing with the asparagus. Both should easily be completed on the grill while the roast is resting.

              2. alanbarnes May 9, 2008 08:24 AM

                You can definitely roast the whole thing on your Weber. And a prime rib roast is certainly more festive than a plate full of ribeyes. I like to roast it as slowly as possible (meat on one side of the grill, far burner on low, rotate the meat periodically) until the inside hits 110F, then open the lid, put all burners on high, and cook until a nice brown crust forms (keep a squirt bottle full of water handy to douse flare-ups). Remove the beef to a platter, tent with foil, and let rest at least 10 minutes while you grill the shrimp (why stop with a brine when you can marinate them?) and the asparagus.

                3 Replies
                1. re: alanbarnes
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                  uptown jimmy May 10, 2008 06:40 PM

                  Alton Brown is right: brining shrimp is an awesome thing. Never marinaded, though.

                  1. re: uptown jimmy
                    n
                    Nyleve May 11, 2008 08:24 AM

                    Same brine as for poultry?

                    1. re: Nyleve
                      u
                      uptown jimmy May 15, 2008 03:00 PM

                      Water, salt, and sugar. I forget the ratios. Doesn't take too long a soak.

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