By Christie Vanover | Published December 11, 2016 | Last Updated February 23, 2023
Why is it so good? The spinalis dorsi (rib eye cap) blankets the eye of the roast, providing beefy, fatty flavor throughout, while crisping up to add an impressive texture.
I highly recommend choosing a prime rib that carries a USDA grade of choice or prime. If you’re going to pay a little extra for this special cut, you might as well invest in one that will be undeniably incredible.
Prepping the Prime Rib
There are just a few steps to follow to prep the prime rib.
The peel and trim steps are optional and depend on how fancy you want to get, but I highly recommend following the rub and rest technique before grilling your prime rib.
Remove the Silver Skin
If you’ve cooked ribs before, you know how important it is to remove the silver skin from the back of the bones. It’s a tough membrane that can ruin a good bite. The rib roast has this membrane, too.
Whether or not you want to remove the silverskin is completely optional. When you eat pork ribs, you pick them up and bite right into the meat. That silverskin can create a tough bite.
With prime rib, however, you eat it with a knife and fork and usually don’t bite right down near the bone. I just like to remove it so the rub has more contact with the meat in between the bones.
To do this, flip the roast upside down and grab the membrane with a paper towel. Then, peel it off and toss it in the trash.
Frenching the bones
Some fancy restaurants scrape the meat away from each bone, leaving them connected to the roast.
This creates a really pretty presentation with the bones clean and protruding from the big hunk of beautiful meat.
My family likes to gnaw on the leftover prime rib bones, so personally, I don’t french them, but if you’d like to try it, you can view a step-by-step demonstration of this technique over at my pork prime rib post.
The secret trim
Okay. It’s not really a secret to the world, but there is a nice little special trim you can do to add more flavor to the prime rib.
Run your knife between the bones and the meat and continue slicing down until you almost reach the bottom. Make sure not to separate the two.
Now, when you add your rub, you can add rub down through that trimmed area. See nice little secret.
If you follow this technique, you may want to use some butcher’s twine to secure the bones back to the roast – especially, if you’re cooking this on a rotisserie.
When it comes time to slice your grilled prime rib, you can quickly remove the twine and remove the bones so they’re not in the way. Then, slice the meat into thin or thick slices, depending on what your diners prefer.
Rub + Rest
Unlike turkey that gets a wet brine in the fridge, this prime rib gets a dry brine and is left out on the counter.
The counter. What? Is that safe? Yep. It sure is, so long as you don’t exceed four hours.
You want to leave it on the counter, so it gradually comes to temp before it hits the grill. If you put the prime rib on the grill at a 40F-degree fridge temp, it’s not going to cook evenly. The center will take longer to warm while the outside overcooks.
I leave it on the counter for 2-3 hours, and while it’s sitting around waiting, I slather it with robust herbs mixed with my Brisket Rub, garlic, olive oil and my signature ingredient – allspice. While the beef is adjusting to room temperature, it’s breathing in the herbs like an aromatherapy treatment.
Grilling the Prime Rib
The cooking method has 3 stages: slow cook, crust creation and rest.
Step 1: Slow Cook
For an uber-tender prime rib, you want to keep that slow warm-up going by grilling it at a low heat over indirect heat. I like 250F. Be sure to set the prime rib on the grill fat side up. This way, any fat juices will render back into the center of the roast.
You don’t want to cook it all the way at this temp. Instead, aim for an internal meat temperature of 110F degrees. I recommend using a digital thermometer, like the ThermoWorks Smoke. It will alert you when your meat reaches 110F degrees.
A 6-pound rib roast will take about 2 hours.
Step 2: Crust Creation
The best part of a rib roast is the herbaceous crust. To create this, you need to crank the grill heat up to 400F degrees.
Then, just keep on grilling over indirect heat until the internal temp reaches 135F. Remember to change your digital thermometer, so it alerts you when it’s ready.
Step 3: The Rest
Once you roast reaches 135F, pull it off the grill and let it rest for 30 minutes while you get the rest of dinner finished.
This step is so important. If you cut the prime rib right away, all of those magical juices will be lost on the cutting board. By resting the beef, the juices will reabsorb back into the meat, which means every bite will juicy.
If you’re worried about your meat being cold when you serve it, don’t. Your meat is actually going to continue to rise in temperature 5-10F degrees during the resting period. If you’re still skeptical, serve it on heated plates.
How to Please Everyone
I like my beef medium rare, but I respect that there are those who prefer their meat cooked longer. If everyone eating the roast likes their meat medium or medium well, go ahead and cook the meat longer.
If there are just a couple of folks who like their beef extra dead, cut their slice and throw it back on the grill, and cook it to their doneness preference.
Here are the cooking temps to help you out
Medium Rare 135F
Medium Well 150F
Well Done 160F
How to Grill Prime Rib with Your Grill
This is by far the easiest grill to use because you adjust the temp just like you would an oven. What makes it better than an oven though is that the heat is generated by wood pellets that add a smoky flavor. I use a combo of cherry and oak pellets.
I adjust the temp just like I described above, and I use the grill’s included thermometer to monitor the meat temp.
To create an indirect heat zone, turn on one burner and adjust it from low to medium until your grill registers at 250F degrees. To get the smoky grill flavor, use an Amazen Pellet Tube Smoker with cherry pellets or create a wood chip foil pouch. Place your meat on the opposite side of the grill and rotate it halfway through the cook.
When it’s time to raise the heat, turn the one burner to high. If the grill doesn’t quite reach 400F, turn on another burner. You may need to rotate the meat during the hot part of the cook to avoid one side of the roast cooking faster than the other. However, try to keep it over the indirect heat to avoid flare-ups.
Light your coals until they have a gray ash. Push them to one side of the grill. Adjust your grill vents, until your grill registers at 250F degrees. Add your meat to the side without coals. You can add wood chips to the coals for smoky flavor, or use hickory charcoal briquettes. When it’s time to increase the heat, adjust your vents. You may need to add more briquettes.
Big Green Egg
Light your coals and add the plate setter to diffuse the heat. Adjust the bottom and top vent, until the grill registers at 250F degrees. Add wood chips for added smoke. When it’s time to increase the heat, open both vents to increase air flow. You can also use a device like the Flame Boss to control the heat automatically.
I realize I may not have converted all of you to the grill yet. So good news – you can roast this in the oven, too. You just won’t get that same smoky flavor that you get on the grill. Follow the steps above, adjusting the temp from 250F to 400F and monitoring the meat temp.
Answers to your most common questions
Several of you have left comments and asked questions below. To help others so they don’t have to read through all of the comments, here are the most commonly asked questions.
How large of a prime rib do I need?
When cooking a bone-in prime rib, plan on one pound per person or one bone for every two people. A three-bone prime rib will usually weigh about six pounds and will serve six adults.
If you plan to serve additional meats and a lot of sides, you can slice the meat thinner and get three servings per bone.
How long does it take a prime rib to cook?
This recipe is for a six-pound prime rib, which will cook in about three hours (2 hours on low, 30 minutes on high and 30 minutes for the resting stage)
If you’d like to grill a larger prime rib, plan to cook it on low for 20-30 minutes per pound. Then, cook it on high for 45-60 minutes, until it reaches your desired doneness. The resting stage is still 30 minutes.
How to make delicious gravy to go with your prime rib
If you’re a gravy-lover, I recommend roasting some veggies under the prime rib to create a rich, flavorful broth.
Take a pan that is 1-2 inches deep and add a sliced onion, 2 sliced carrots, 2 stalks sliced celery and some fresh herbs. Pour in a cup of beef broth, a cup of water and a 1/2 cup of red wine.
Place a rack over the pan and add the prime rib right on top for the first part of the cook. Once it’s time to crank up the heat, remove the veggie pan from the grill.
At this point, you can strain the broth and set it aside. Make a roux in a sauce pot by cooking down 2 tablespoons flour and two tablespoons butter. Then, add in the broth and stir until thickened.
Grilled Prime Rib Roast
- 6 lb rib roast
- 3 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp Christie Vanover's Brisket Rub
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary chopped
- 1/2 tsp ground allspice
- Combine the oil, garlic and spices in a bowl. Rub all over the meat. Let rest on the counter at room temperature for 2-3 hours.
- Heat the grill to 250F degrees with indirect heat.
- Place the roast on the grill, fat side up. Cook until the internal temperature of the meat reaches 110F degrees, about 2 hours.
- Keep the meat over indirect heat, and raise the grill heat to 400F degrees. Grill until the internal temperature reaches 135F degrees, about 30 minutes. Remove from the grill. Let it rest 30 minutes before slicing.
- Slice and serve. For those who like their rib roast well done, throw their slice back on the grill until it reaches their preferred doneness.
- 3 tbsp olive oil
- 4 cloves garlic
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tsp sugar
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper
This estimate was created using an online nutrition calculator
The recipe calls for olive oil. I don’t see where to use it in the cooking process. I assume the oil gets spread over the roast before the dry rub. I’m cooking a prime rib for Christmas dinner.
The olive oil is part of the rub. Mix it in with all of the spices. Enjoy. Merry Christmas.
Do you have an estimate for time on a much larger rib roast – like 13-15 pounds?
Sounds like you know how to have a party. It will probably take 4-5 hours.
Will be using charcol. Do you suggest adding a liquid to the pan unddr the grait?
For my turkey, i filled it with apple juice.
Totally your call. If after the first hour, you’re not getting enough drippings, you can add liquid to the pan. I recommend water or beef broth.
I’m not calling for direct heat in stage 2. I recommend you continue cooking it over indirect heat, just raise the temp. If you move it to direct heat, you risk having flareups.
She did call for Direct Heat (directly above): When you raise the temp to 400, the meat should cook over the direct heat. That will help form the crust. Closing the lid is not mandatory, but it helps. Enjoy.
I’m sorry for the confusion. That final stage really depends on your grill. If you’re cooking on a pellet grill or a ceramic grill with a diffuser, you can maintain indirect heat at the 400F-degree stage. If you’re using a gas grill, you can start on direct heat at 400F, but keep an eye on it. If you get flareups, move it over to the indirect heat.
We have two 5 lb roasts to put on the grill at the same time. Any thoughts or adjustments?
You should only need to adjust the time by 30-60 minutes. The adjustment is needed because the cooler meat can bring the temp of your grill down. However, I recommend resting your prime rib at room temperature for 2-3 hours before you grill it. If you do that, the adjustment should be pretty minor.
How about a pork standing rib roast with pork belly laid over it. Should work the same way, no?
That’s quite a feast you’re planning. You’ll need to cook a pork rib roast longer than beef. Shoot for a temp of around 145. I don’t recommend laying the pork belly on the roast. Belly is best when cooked to about 200, but if you cook your roast that long, it will dry out.
The first time I used your method the roast turned out absolutely wonderful. I use a jerk seasoning as a dry rub, and of course, allspice is a big part of that. Today I am doing a 5 rib version in my Kamado Joe, and looking forward to it. I do the temperature control with a Flame Boss, and after set up, I grill from my easy chair.
I bet the jerk was a great twist. So glad the recipe worked well for you.
Where can I get prime rib for 8 BUCKS A POUND?
Not sure where you live. I live in Vegas. One of the best times to buy prime rib is around Thanksgiving. Everyone is so focused on turkey that time of year, beef usually goes on sale.
Aldi 5.99 per lb usda!!
are you are using a bone-in or boneless prime rib?
I usually cook bone-in.
We were looking for a recipe for grilling prime rib. I came across your website and went with yours. We were having our family for dinner so we purchased a 7lb. prime rib. We live in Ontario, Canada. The cost was $90.00 so I DID NOT want to ruin an expensive piece of beef! We followed your instructions to a T. The prime rib was perfect!! My family loved it and we will all be using your recipe in the future. Thanks very much.
Fantastic! It’s always a little scary to cook such an expensive cut. I’m so glad you enjoyed the recipe. Thanks for sharing.
Hey Christie, I’m a first time prime rib grilller. When you say “heat grill to 250 with indirect heat, does that mean to only turn on half the burners and put the meat on non lit half? Just trying to clarify. Can wait!! Thanks in Advance.
Yes. That’s exactly right, if you’re using a gas grill. If you’re using charcoal, push the coals to one side, and put the meat over the non-coal side. If you’re using a pellet grill, the deflector plate makes the heat indirect. If you’re using a ceramic cooker, use the plate setter to diffuse the direct heat.
about how long does it take to go from the 110 degree slow cook portion of the cook to the 135 degree 400 degree part of the cook??
30-45 minutes, depending on the size of your prime rib.
When you say:
The best part of a rib roast is the herbaceous crust. To create this, you need to crank the grill heat up to 400F degrees.
Then, just keep on grilling until the internal temp reaches 135F.
At what point do you do this(crank the heat up)? At the beginning or at the end?
First, you’ll want to cook the roast to an internal temperature of 110F degrees. Once it reaches that temp, then you’ll crank the heat up. Enjoy.
Two questions please:
1) if i want Med Rare @ 135 and resting rises an additional +10deg shouldn’t I remove the meat @ 125 deg?
2) I have heard of people crusting @ the beginning in the oven vs. at the end as you suggest. Are these two different techniques or is one a lessor approach?
Thanks. Happy Holidays
If you prefer your meat more rare, you could pull it between 125-130F.
When it comes to creating the crust, you can do either approach, but I prefer to crust at the end. 1) I feel like I can control the end temp better, and 2) I like the way the smoke works itself into the meat pre-crust.
Awesome recipe! I try this ribs with my family. It was delicious!
I want to collect the drippings. Do you set a pan under the roast?
Yes. You can set a pan straight under the grate and use those drippings for gravy.
Love this prime rib recipe. We are on a salt restriction so can I cut back the kosher salt by half or possibly or a quarter of the specified 2 tbsp.
When I’m doing the crust process do I take it off and wait for the grill to reach 400* or just leave it on the grill and turn it up? Also, do you rotate the prime rib at all or leave it as is? Thank you.
I usually leave the prime rib on the grill while it heats up to 400. You only need to rotate it, if your grill has uneven heat, or if you’re heat is coming from one side. For instance, if the charcoal is pushed to one side and the meat is on the other, rotating it will help with even cooking. If you use a pellet grill or Big Green Egg, no rotation needed.
Hi I am grilling a 15 lb boneless roast I’m just clarifying that I should remove the roast when It reaches 135 degree internal temp from the 400 degree temp grill. I’m feeding 25 people and I am nervous I’m going to blow it. Anything else I need to know? I’m removing from fridge at 6am according to you I should leave out for 3 hours prior. My meal will be served at 630 pm. Is that too early?
Hi Rebecca. Once it reaches 110, crank the heat to 400 degrees and cook to 135 (or longer if you prefer well done). Once it reaches your preferred doneness temp, remove it and let it rest. 6 a.m. would be too early. I recommend starting at 9 a.m. Let it rest until 11 a.m. to noon. Smoke it at noon for 4-5 hours. Crank the heat and smoke for another 30-60 minutes. Then, let it rest for 30 minutes. You got this!
Like rebecca I also am nervous, and I’m a griller.. this would be my 1st time with such large peice of meet.. I ordered a 17lb boneless for 17 people for Christmas Lunch.. my grill is connected to my homes gas so consistancy of heat is awesome. I just pay close attention to your timing somehow, we eat around 1pm and hoping all works out.. medium rare here we come.. I HOPE.. thanks for the recipes
You’re going to do great, Tony. Just be sure to keep the roast over indirect heat. If you put it in the middle and keep the side burners on, you won’t need to rotate it. If you put it to the left and keep the right burner on, you’ll want to rotate the roast midway through. My recipe is for a 6-pound roast, so you will need to cook it longer. You’ll probably be looking at about 4 hours over at 250F. Main thing is look for the center part to reach 110 degrees. The outer parts will be more done. Another option is to slice that bad boy in half. That would speed up cook time a bit, if you need to.
I have grilled rib roasts for several years with mixed results. Your recipe sounds like it is much more fool proof than my “winging
it” each year. I have a 10.5 pound roast that I would like to cook to medium-rare to medium. If I grill it to 110 degrees and allow about 3.5 hrs for that portion of the recipe, is that enough time? Thanks in advance. This sounds wonderful!
That should be just about perfect. It usually takes 15-20 minutes per pound to reach 110 degrees.
Planning to make this for Chrismas Eve! Just for clarification, isn’t it only “Prime Rib” if its prime, otherwise its a “standing rib roast”? That may explain the discrepancy in price. Choice Standing rib roast is $7-12/lb while Prime is $18-25 in my area. We scored a 2 bone prime rib roast at $18/lb and can’t wait for dinner!
Prime rib doesn’t have to be USDA Prime. It’s cut from the primal rib section. But you’re right, a choice will cost less than the prime. I hope you enjoyed your Christmas Eve.
We have a really small grill, I was wondering if putting the roast wrapped in foil would help?
Foil will insulate it to help it cook faster, but it will also cause the crust to be more soggy. I think you should be fine with a small grill without the foil.
Really great detailed recipe, and I like your style with cutting down on the bone and putting rub inside! Great recipe and content as always!
I made this for Father’s Day, it was delicious! Thank you for making it easy to follow. I appreciate the pep talk, and advice with other comments and replies, it made it easy to adjust the time for my larger roast. I was intimidated because of it being my first time cooking a prime rib but it came out great! You are right…. Girls CAN grill!
I cooked a 6lb standing rib roast on my pellet smoker. I followed your steps to a tee. I let it cook Until It was 135 and then took it off. I wrapped it in foil after removing it to let it rest. When I sliced it open, it was a little more done than I like. Do you recommend not wrapping it or was that the right thing to do? I saw in a previous post you said it would be okay to remove a little earlier for a more rare meat. The crust was delicious but inside was too done for my liking. Any criticism would be appreciated.
Sounds like you prefer yours a little more rare. No problem. For that, I recommend pulling it off at 125 next time, instead of 135.
OMG!!!! My first time making prime rib and It was so GOOD, my husband did the grill. I seasoned it with the rub the night before and put t it in the fridge. I got the prime rib on sale, so I decided to try my hand. Will be making this again and again!!!!! My husband LOVED it and He’s a prime rib person.
Hi! Thanks for the recipe. I did a trial run with a 5 lb 2 bone roast and it came out great.
Here’s my dilemma, I’m making a 17 lb 7 bone roast for Thanksgiving, and will be using a gas grill to cook/smoke. What do you suggest for placement? I’m thinking placing it diagonally and then rotating because I’m worried about the side closest to the burner getting cooked un-proportionally Or cut it in 2 and place them on the outside (it’s a 4 burner grill).
Thanks in advance!
That’s going to be a showstopper. Personally, I would cut it in half. It will also cook faster that way. I would then turn on the two outside burners and cook them in the middle. If you keep it whole, you’re exactly right, you’ll need to do some rotating for an even cook. Again, if it will fit in the middle that might help, so there is more even heat on the two sides.
I purchased a 100% grass fed Prime Rib roast, which was pricey, so I wanted to cook it right and not ruin it. I cooked a 10 pound rib roast just like you instructed, let it sit unwrapped and it was soooo perfect. During the last couple of minutes of the 400 degree temp, i put it directly over the fire and gave it a nice crispiness, that was my personal preference, but it was perfect for my family and friends!!
I will definitely do this again..
Thanks for the great details Christie!
10 lb Prime Rib. Followed the directions to the letter and it came out beautiful. Only minor problem was keeping the temperature constant at 33 degrees outside. Will do this again.
Sorry to hear that. What type of grill are you using? Sounds like your grill grate might have been a little to close to your fuel source.
I did a 5lb roast on New Years Day and used your rub recipe. I also used some mesquite wood chips and I must say that it was delicious. The only thing that I may do differently next time is to cut back on the salt as we found the outer edges much too salty. Otherwise, my wife said it was the best prime rib roast that I’ve ever done on the grill. Thank you.
Thanks so much. I’m glad you enjoyed it. If you prefer a less salty rub, you could cut it down to 1 tbsp. salt instead. Let me know if that works better for you.
Hi. Making this for Christmas dinner. Can’t wait to try your recipe, it sounds awesome. Quick question. When it comes tone for the crust creation part, do I flip the roast fat side down or leave it fat side up?
I usually leave it bone side down the entire time. The ambient heat will help sear the outside.
Hi Christie. Would you use the same procedure when cooking a boneless leg of lamb?
Yes. This method would work great with lamb, too.
Made this on my Traeger yesterday & everyone loved it. Did seem a bit saltier than I prefer, so will reduce to 1 tbsp next time.
Cook times & temperatures were spot on. This is definitely a keeper recipe!
Quick question…. Any suggestions on how to gather the drippings when using this grilling method? Would like it to make Au Jus. Thought about putting the roast on a pan to catch but this might alter the temperature of the heat
I put an aluminum pan under the grill grate with some veggies and a little water to collect the drippings.
This was literally the first time I have ever tried to grill or even cook a prime rib and all I can say is WOW!!! It came out just perfect. Great Recipe!!!!
Wow! Great job!
This looks absolutely majestic….I want to try this so badly!! Thanks so much for writing this, my mouth is watering!!
Looks delicious! Thanks for the great recipe!
When the roast reaches the 110degree stage what do you do with it as you are waiting on the grill to reach the 400 degree level. Do you remove it from the grill and wrap it? Do you leave it on the grill to continue to cook?
You can leave it on the grill or remove it and set it on a pan, until the grill heats up. Either method works fine.
We have successfully done prime rib on the grill in the past – but this process was much easier! Came out perfect. Thanks!
Hi Christie. I’ll be trying this recipe for Christmas this year. For collecting drippings you suggest a pan underneath the meat. I assume that is just during the slow cook…and to be removed for the 400° cook? A friend told me that she increases the amount of drippings she gets when oven roasting a prime rib by adding a couple of small steaks into the bottom of the roaster. What do you think of doing that?
Yes. Use the pan during the slow cook and remove it when you increase the heat. Adding a couple small steaks sounds like a great idea. Clever friend you have there.
Hi Christie. I ordered a prime rib for Christmas Eve from my butcher. He told me it would be around 12 to 14 pounds. We like our meat more on the rare side. What temp and how long do you think it will take to cook?
Sounds like you’re ready for quite a feast. For the first part of the cook, plan on 20-30 minutes per pound at 250F. Then, plan for another hour for the sear portion of the cook and the resting.
I am going to make this for Christmas this year. I will be feeding 15 people. What pound rib on roast will I need? This recipe sounds great.
The standard recommendation is 1 lb per person for bone-in rib roast or 1 bone for every 2 people. So I recommend going with a 7-10-bone roast. Enjoy.
thank you ! we are doing a test run today :)
Hi, would like to grill Prime rib in an aluminum pan rather having a pan under the grates. That would make to easier (don’t have to remove when increasing temperature), easier clean \-up, and save juices.
You can definitely do that. You might want to put a metal rack under the meat in the pan, so it doesn’t sit in the juices and get soggy.
Thank you for what looks like a fun recipe! The turkeys sold out at Thanksgiving apparently, so this will be the centerpiece of our Christmas dinner.
We are supposed to be getting devastatingly high winds in Southern New England for Christmas Eve and probably won’t have power, on Christmas Day, so I was searching for ways to cook my prime rib roast. . This sounds awesome, and I will definitely be using it!
Amazing instruction and recipe! Thank you so much. All about the guideposts (temp) and the process (time). Thank you!
I followed the cooking instructions on this recipe and it turned out amazing. It was my first time cooking this cut of meat and using a new pit, but it still came out right.
Awesome. I love hearing that feedback.
Most full-sized grills can accommodate a three-bone rib roast (5 to 6 pounds), but a larger roast will take up a lot of space—and since this is an indirect cooking method, the grill area needs to be at least twice the size of the roast. Make sure to measure the space before you buy a roast.
Outstanding recipe! Thank you, Christie!
Wanted to duplicate the dinner served at the famous San Francisco Prime Rib restaurant, (now closed) for my wife’s birthday celebration yesterday. Realizing that my infrared gas grill doesn’t have a thermostat temperature control nor do I have a meat thermometer, I chose instead to use my Wolf gas oven.
Followed the recipe EXACTLY with a 5.78 lb prime rib roast purchased on sale ($8/lb) at our local Safeway supermarket. Perfect result. Only divergence was my choice to cook roast for only about 20 to 25 minutes at 400 deg. (it looked fully cooked) To be honest, the meat was actually tastier than that served at the Prime Rib!! The “rub” recipe was outstanding!
A complete success!!! Our twin teenage daughters were surprised at how good it was! And of course, my wife is still talking about it!
Oh wow. That just warms my heart. Thank you. And happy birthday to your wife.
Hi Christie, Lawrence here. I want to thank you for your guidance in Bbqing my first Prime rib roast, Great success!
I followed your instructions Almost to the tee, lol I was not sure if I was to put the fat side down once
I started the “crust creation “ the picture seems that the fat side is still up which I did. Also I took the roast off
the BBQ at 122 degrees Fahrenheit. You said that the roasts temperature would continue to rise between
5-10 degrees wile it Rested! I prefer my roast medium rare, taking it out at 130-135 would add 5-10 degrees
and make it beyond Medium rare!
Thanks again Christie
Fantastic! So glad you enjoyed it.
Thank you for your recipe and for monitoring these comments so closely. I made prime rib for my wife for Mother’s Day and served with with garlic mash and maple glazed carrots (we live in Canada, eh?). I used indirect heat on my gas grill with cherry wood in the smoker box. It was very good, but I would suggest using far less salt. The meat was perfect, and the crust was good, but there were definitely bites that were way too salty. I did a double take when preparing the roast when I saw that the recipe calls for 2 tablespoons of Kosher salt so I knocked it down to one and half, but it was still too much. I am not sure if anyone else found this, but I thought to share.
Thanks for your feedback. How many pounds was your roast?
This looks amazing! Two quick questions. In your intro, you mention using a rotisserie, but I don’t see any instructions for doing so. Is there anything special I need to know. Also, you say to count on 1 pound per person but your recipe for a 6 pound roast says that it serves 12. We re planning for about 14 people, do you think a 7-8 pounder would work? Thanks!
Thanks for catching that. You are completely right. I updated the number of servings to 6. However, if you’re serving up a huge holiday spread with a second meat and a bunch of sides, you can definitely feed 1.5-2 people per pound.
For the rotisserie, I would start it at a lower temp for a couple of hours, and then crank up the heat toward the end to form a bark. Pull it off when it reaches your preferred doneness.
Hi Christie, just used your instructions for barbecuing a rib roast, results where great.
I have a Oklahoma Joe combination, smoker, charcoal grill and gas grill. Would you ever consider smoking the roast, or chicken first and finish on the gas barbecue.
Just to speed up the cooking time.
Absolutely! It would taste great if you smoked it first and finished on the gas grill. However, be sure to finish it over indirect heat to avoid flare ups.
6 pd ribeye roast semi bone in on a gas grill. Do you cook it in a pan to save the juices or just on the grill surface?
If you want to save the juices, you can either place an aluminum half pan under the grill grates (if your grill has flavorizer bars) and put the roast on top of the grill grates. Or you can cook the roast in a pan on a rack like this one: https://amzn.to/3YCjsFD. If you do that, add a few veggies to the pan, drizzle them with oil and 2-3 cups of liquid like red wine, beef broth or water. When the prime rib is done cooking. Strain the liquid into a pot and thicken it with a slurry of corn starch and water over low heat. Season with salt and pepper. Enjoy!
Thank you so much for sharing this recipe! Just yesterday, Christmas Day, I tried it, and while making some slight modifications to the Ingredients list (primarily due to poor planning on my part), in the words of family members not afraid of sharing their true feelings, the roast turned out perfect! Interestingly enough, however, in a lesson learned, with indirect heat set at 250 degrees on my ceramic, charcoal grill, my 15 lb roast took only a little more than three hours to cook (prior to finishing off over the higher temp, of course) – far less than I anticipated considering my roast weighed more than double that listed in the recipe’s Ingredients. Also please note, prior to cooking this roast, I had at least a half – dozen failed attempts using different recipes! Again, thanks so much – I look forward with great anticipation to trying some of your other recipes!
Loved it I read other questions and subtracted some of the salt cooked on green egg everyone has been bragging about it
Great! I’m so glad you liked it.