Garlic Confit Bacon Stuffed Prime Rib
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One of the wonderful things about working with meat daily is the chance to play with different ideas. This Garlic Confit Bacon Stuffed Prime Rib is a good example. I’d never seen a Prime Rib made into a roulade! But why not step outside the box? The stuffing you add gives the meat even more flavor.
What is butterflying? It’s taking a protein and slicing it parallel to your cutting board. You want to cut it in half, not all the way through. In this case, you’ll have a long, thinner piece.
Ingredients
- Prime Rib – 1 pound per person
- ½ package smoky bacon
- Cuso’s BBQ Rub (your preferred flavor)
- Provolone cheese, sliced
- 1 small bundle of both sage and rosemary
- 1 head of garlic, confit style
- Cuso’s Dirt® Barbecue Rub TM
Instructions
- Butterfly the Prime Rib using a good knife
- Lay it out on a clean surface
- Sprinkle the interior lightly with any of our barbecue rubs (personal preference)
- Fry up the bacon and crumble it
- Finely mince the rosemary and sage
- Mix them with the bacon
- Add in the entire bundle of garlic confit (without the skin)
- Put down slices of the provolone along the length of the Prime Rib
- Evenly distribute the bacon blend (it’s okay to make more bacon!)
- Roll up the meat tightly and secure it with butcher’s twine
- Dust the entire surface with Cuso’s Dirt® Barbecue Rub TM
- Smoke at 225 until the interior of the meat reads 115F
- Rest for 10 minutes
PitMaster’s Memo: A Closer Look at Butterflied Meat
Typically, people butterfly meat because their cut is too thick and takes a long time to cook. For folks who like their meat well done, the time becomes even more prolonged and risks drying out good cuts. With an individual steak, once butterflied it opens somewhat like a book. You flatten it out, and the meat cooks more quickly. If you are uncomfortable with butterflying yourself, ask your butcher or the folks at the supermarket meat counter for assistance.
Side Dishes
- Gnocchi
- Honey Broccolini
- Lemon shrimp
- Pull apart garlic bread
- Stir-fried snow peas
- Wedge Salad
From the Bar
- Pinot noir
- Burgundy
- Cabernet
- Malty beer
- Cider
- Fruity tea
