What can I say? It’s prime rib and that means it’s delicious. If you have not grilled a prime rib, you are missing out. There is something about that live fire flavor that really gives the outer layer and nice crust and amps up the beefy flavor of the roast.
Grilled Prime Rib Roast
- 1 5-pound standing prime rib roast
- 2-3 cloves garlic minced
- 2 tablespoons butter softened
- 2 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons sea salt
- 1 tablespoon olive oil
- 1 tablespoon shallot finely chopped
- 1 tablespoon fresh rosemary leaves finely chopped
- 1 tablespoon fresh marjoram finely chopped
- 2 teaspoons coarse ground black pepper
- Place rib roast onto a large cutting board. Trim off any straggling fat or meat pieces hanging off the sides of the roast. Let meat stand at room temperature 30-45 minutes before grilling.
- Preheat grill for a 325 degree indirect cook. Set a drip pan underneath the grates of the indirect side to catch the drippings.Combine rub ingredients in a small bowl and thoroughly coat prime rib roast with mixture. Transfer to grill.
- Place rib roast on the indirect side. Close lid and cook for 13-15 minutes per pound, or 1 1/2 hours for medium-rare doneness.Rotate roast occasionally for even cooking. Once roast reaches an internal temperature of 125-130 degrees F (medium rare to medium), remove from grill and let stand for 20-30 minutes before carving. Remove bone section first, and carve the eye of the roast into 3/4" thick slicesServe with horseradish sauce, and your favorite side dishes.