Grilled Dijon Crusted Rib Roast


Grilled Dijon Crusted Rib Roast

Grilled Dijon Crusted Rib Roast

A truly delicious rib roast, coated with a Dijon mustard, herb and garlic rub that turns into the perfect crust on the grill. Serve this tender prime rib with a flavorful side sauce, on holidays or special occasions.
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Course: Main Dish
Cuisine: American BBQ, Fusion
Prep Time: 30 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 40 minutes
Servings: 8 People


  • 1 4-5 pound rib roast
  • 3-4 cups mesquite wood chips
  • 1 aluminum drip pan
  • for seasoning paste:
  • 1/3 cup Dijon mustard
  • 3-4 cloves garlic minced
  • 1 small shallot, minced
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh thyme lightly chopped
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon black pepper
  • for sauce:
  • 1 1/2 cups sour cream
  • 1/4 cup Dijon mustard
  • 2 tablespoons milk
  • 1 tablespoon dry ranch dressing mix
  • 2 green onions, finely chopped


  • Soak wood chips in water for 1 hour.
  • Preheat grill for medium-low heat.
  • While grill is heating, prepare seasoning paste and apply evenly on to rib roast. Let roast stand at room temperature for 15-20 minutes before placing onto the grill.
  • Add pre soaked wood chips to grill according to manufacturer's recommendations. Place rib roast on grill rack. Set an aluminum drip pan filled with 1 1/2 cups of water directly underneath. Cook for 2 hours or more, adding fresh wood chips every 30 minutes,
  • Once cooked to desired doneness, remove rib roast from grill and place onto a clean cutting board. Loosely tent roast with aluminum foil, and let the meat rest for 15 minutes before carving.
  • While roast is resting, prepare the sauce. Combine sour cream, 1/4 cup Dijon mustard, milk, green onion, and ranch dressing in a bowl. Serve on top of sliced rib roast or on the side. If you'd rather skip this step, then serve roast with gravy and horseradish sauce.


Photo by: Sabrina Baksh