What can I say? It’s prime rib and that means it’s delicious. If you have 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.
- 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. Combine rub ingredients in a small bowl and thoroughly coat prime rib roast with mixture. Transfer to grill.
- Cook over indirect medium heat for 2-3 hours. Rotate roast occasionally for even cooking. Once roast reaches an internal temperature of 130-135 degrees F (medium rare to medium), remove from grill and let stand for 8-10 minutes before carving. Serve with horseradish sauce, and your favorite side dishes.