Off-Grid Holiday Dinner in the Dutch Oven | Outdoor Cooking No Matter Where You Are

prime rib roast

🥗Healthier: lean cuts of beef

💰Cheaper: chuck roast

Lean cuts are lower in fat; chuck roast is more budget-friendly.

Set the defrosted roast out on the counter for at least one hour prior to roasting.

Prepare the coals using a charcoal chimney and pour them out on your baking surface.

Put the covered Dutch oven directly on half of the coals to preheat and add 2 to 4 tbsp of olive oil.

Once the Dutch oven is hot, add the unseasoned meat and sear on all sides.

Remove the meat and allow to cool slightly before adding herbs.

Prepare the Dutch oven to bake the prime rib by consolidating the coals to one side.

Cook the roast at a lower temperature for a longer amount of time, ideally around 325°F.

Add the herb rub to the prime rib and tuck rosemary under the butcher's twine.

Place the roast into the Dutch oven and insert a meat thermometer into the thickest part of the meat.

Rotate the lid and/or the Dutch oven every 15 minutes throughout the cooking time.

Once the meat reaches the target temperature for doneness, remove it, tent with foil, and let it rest for 30 minutes.

To make the Au Ju Sauce, use the drippings from the Dutch oven, add enough beef broth to equal 1 1/2 cups, add 1 cup of wine, bring to a boil, reduce heat and let simmer.

Mix cornstarch with cold water and stir into the broth mixture until thickened. Stir in butter and salt, then serve over meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary