What can I say? It’s grilled prime rib roast and that means it’s delicious! If you have not grilled a prime rib, this is your lucky day. 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. While this recipe was developed specifically for gas grill owners, you can add a little smoke flavor if desired.
Ingredients
- 1 4-5 bone standing prime rib roast
- Drip pan
- Enough fuel to get your through a 2 (or more) hour cook
- For rub:
- Unsalted butter softened
- Dijon mustard
- Kosher salt
- Minced shallot
- 2 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh marjoram
- 2 teaspoons coarse ground black pepper (16 mesh)
How to make grilled prime rib roast
- Place rib roast onto a large cutting board. Trim off any straggling fat or meat pieces hanging off the sides of the roast.
- Combine rub ingredients in a small bowl and thoroughly coat prime rib roast with mixture. Let meat stand at room temperature for 30 minutes before grilling.
- Preheat your gas grill for a 325-degree indirect cook. Set a drip pan filled with 1 cup of water underneath the grates of the indirect side. Doing this will help catch the drippings for gravy. Refill pan with extra water as needed, about 1/2 at a time.
- Place rib roast on the indirect side. Close lid and cook for 13-15 minutes per pound or 1 1/2-2 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 roast and drip pan from grill. Rest the prime rib for 25 minutes before carving.
- Remove the bone section first, and carve the eye of the roast into 3/4″ thick slices.
- Serve with smoked garlic sauce, horseradish, or blue cheese butter.
How do you pick a good prime rib roast?
Look for a well-marbled rib roast. USDA Prime is usually your best bet, but Choice can work too if obtained from a reputable source. If possible, look for grass-fed but grain-finished beef, Wagyu, or dry-aged.
Using the prime rib drippings
Strain the dripping contents to collect any herbs that may have separated during the cooking process. Use the strained liquid in your favorite recipe. It will have a concentrated flavor, so we recommend pairing it with low-sodium beef broth.
Storing leftovers
Store leftover grilled prime rib in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months. Rewarm meat in a skillet over medium-low heat. Thaw frozen prime rib in the fridge overnight before rewarming it.
Prime Rib Roast Recipes
- Prime Rib Roast on the Rotisserie
- Butter-Herb Prime Rib Rub
- Prime Rib on a Pellet Grill
- Blue Cheese Prime Rib Butter
- Prime Rib on a Weber Kettle
Grilled Prime Rib Roast
Ingredients
- 1 4-5 bone standing prime rib roast
- Drip pan
- For rub:
- 1/3 cup unsalted butter room temperature
- 2 tablespoons Dijon mustard
- 2 tablespoons kosher salt
- 1 1/2 tablespoons minced shallot
- 4 cloves minced garlic
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh marjoram
- 2 teaspoons coarse ground black pepper 16 mesh
Instructions
- Place rib roast onto a large cutting board. Trim off any straggling fat or meat pieces hanging off the sides of the roast.
- Combine rub ingredients in a small bowl and thoroughly coat prime rib roast with mixture. Let meat stand at room temperature for 30 minutes before grilling.
- Preheat your gas grill for a 325-degree indirect cook. Set a drip pan filled with 1 cup of water underneath the grates of the indirect side. Doing this will help catch the drippings for gravy. Refill pan with extra water as needed, about 1/2 at a time.
- Place rib roast on the indirect side. Close lid and cook for 13-15 minutes per pound or 1 1/2-2 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 roast and drip pan from grill (see notes). Rest the prime rib for 25 minutes before carving.
- Remove the bone section first, and carve the eye of the roast into 3/4″ thick slices.
- Serve with smoked garlic sauce, horseradish, or blue cheese butter.
- Store leftover grilled prime rib in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.Rewarm meat in a skillet over medium-low heat. Thaw frozen prime rib in the fridge overnight before rewarming it.
Notes
- Strain the dripping contents to collect any herbs that may have separated during the cooking process.
- Use the strained liquid in your favorite recipe. It will have a concentrated flavor, so we recommend pairing it with low-sodium beef broth.
