Garlic Herb Prime Rib & Jalapeño Scalloped Potatoes
Prep Time: 15 mins
Cook Time: 1 ½ - 2 hours | Desired Temp: 125-130°
*Cook times may vary
1 prime rib roast (4-6 pounds)
2 sprigs of rosemary
3 sprigs of thyme
¼ tsp chili flakes
2 tbsp fresh parsley
6 garlic cloves
6 tbsp butter
Jalapeno Scalloped Potatoes
3 large russet potatoes, peeled & sliced
2 jalapenos, sliced
½ white onion, sliced
1 clove minced garlic
2 cups milk
3 tbsp butter
3 tbsp flour
2 ½ cups cheddar cheese
1 tsp salt
½ tsp pepper
¼ tsp paprika
- Light your PBC according to instructions. This is a great recipe to use the hinged grill grate.
- Combine butter, chopped rosemary, chopped thyme, parsley, chili flakes and minced garlic cloves. Mix well.
- Set aside 2 tablespoons of the herb butter mixture. Rub the roast with the remainder of the herb butter. It’s important to let your roast sit at room temperature for an hour before cooking.
- Place a hook on both sides of the roast and hang from the PBC rods. Ensure there is enough room between the lid and the roast.
- Melt the herb butter and pour a little over the roast every half hour until the roast reaches temperature.
- Cook for approximately 1 ½ hours – 2 hours, depending on the size and desired temperature. I like to pull my roasts around 125-130 degrees.
- Once you place your roast in the PBC you can start the Jalapeno Scalloped Potatoes.
- Melt butter and sauté garlic for a minute. Add in flour.
- Whisk in milk. Add the salt, pepper, and a pinch of paprika.
- Bring to a boil for 2 minutes. Remove from heat and add in 1 ½ cups cheddar cheese.
- Start by layering potatoes, onion, jalapeno, a little paprika, and some of the cheese sauce in a cast iron skillet. Repeat until you are out of sauce.
- Place the skillet in your PBC and cover with foil for 45 minutes.
- After 45 minutes remove the skillet and top with the remaining cheddar cheese. Cook with the skillet uncovered for another 30 minutes.
- After 30 minutes the cheese will be golden and your roast will also be close to temperature. Remove both from the PBC.
- It’s important to allow the roast to rest for 15-20 minutes before slicing.
Slice, drool, and enjoy!
Thank you Graham Russell @cookingwithcarrrl for sharing this recipe and beautiful pictures with us!
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