Sizzling Pupu Prime Rib Recipe
Fire-grilled boar’s head prime rib with garlic butter and sautéed onions on a sizzling platter
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Ingredients
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Prime Rib and Marinade
Garlic Butter
Sautéed Onions and Sizzle Platter
Finishing and Garnish
Method
Prime Rib and Marinade
- 1
Prepare the roast
Remove the prime rib from the refrigerator 1 hour before cooking to come closer to room temperature. Pat dry with paper towels. Trim any excessive silver skin but leave a thin fat cap.
- 2
Make the rub
In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, chopped rosemary, and thyme. Stir in 2 tablespoons olive oil to form a paste.
- 3
Season the roast
Rub the paste all over the roast, pressing into crevices and the fat cap. Let rest for 15 minutes while preparing the grill. If you prefer deeper flavor, refrigerate covered for up to 12 hours and bring back to room temperature before grilling.
- 4
- 5
Sear over high heat
Place the roast over direct high heat and sear, turning every 1–2 minutes, until a deep brown crust forms on all sides, about 6–8 minutes total.
- 6
Finish over indirect heat
Move the roast to the cooler side of the grill (indirect heat). Close the lid and cook until an instant-read thermometer reads 120°F (49°C) for rare or 130°F (54°C) for medium-rare — about 45–60 minutes depending on thickness. Check temperature after 30 minutes and every 10 minutes thereafter.
- 7
Rest the roast
Remove the roast to a cutting board, tent loosely with foil, and rest for 20 minutes. The internal temperature will rise about 5–10°F while resting.
Garlic Butter
- 8
Make garlic butter
While the roast rests, combine softened unsalted butter, minced garlic, lemon zest, chopped parsley, salt, and black pepper in a bowl. Mix until smooth and slightly whipped. Taste and adjust seasoning. Keep at room temperature until service so it melts easily over the hot meat.
- 9
Portion (optional)
Spoon or shape into four portions (about 2 tbs each) to place atop individual slices when serving, or keep in one slab to melt over the carved roast.
Sautéed Onions and Sizzle Platter
- 10
Caramelize onions
Heat 1 tablespoon olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 12–15 minutes.
- 11
Finish onions
Sprinkle brown sugar over the onions and stir to combine. Add balsamic vinegar and 1/2 cup beef stock, increase heat to medium-high for 1–2 minutes to reduce slightly, then lower heat and cook until onions are glossy and fully caramelized, about 5 more minutes. Taste and adjust seasoning.
- 12
- 13
Finishing and Serving
- 14
Carve the roast
Slice the rested prime rib against the grain into 1/2-inch thick slices. Keep a few larger slices for presentation if desired.
- 15
Bring to the table
Arrange slices on top of the bed of caramelized onions on the sizzling platter. Place a generous dollop (about 1–2 tablespoons) of garlic butter on each slice so it melts, producing a sizzle. Sprinkle with sea salt flakes and chopped parsley. Add optional red pepper flakes to taste.
- 16
