Grilled Citrus Prime Rib

Citrus Prime Rib
Citrus Prime Rib. Rick Donovan/Getty Images
  • Total: 3 hrs 12 mins
  • Prep: 12 mins
  • Cook: 3 hrs
  • Yield: Serves 8 to 10
Nutritional Guidelines (per serving)
844 Calories
42g Fat
17g Carbs
93g Protein
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Nutrition Facts
Servings: Serves 8 to 10
Amount per serving
Calories 844
% Daily Value*
Total Fat 42g 54%
Saturated Fat 15g 77%
Cholesterol 285mg 95%
Sodium 822mg 36%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 2%
Protein 93g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The orange flavored marinade in this recipe not only tenderizes the prime rib roast but also adds a lot of delicious flavor. Take it out of the marinade and put it on the grill to slow roast with a touch of smoky flavor to make this the best prime rib you have ever had.

Ingredients

  • 1 prime rib roast (5-7 pounds/2.3-3.2 kg)
  • 1 cup/240 mL beer
  • 1/3 cup/80 mL​ orange marmalade
  • 1/4 cup/60 mL olive oil
  • 3 tablespoons/45 mL soy sauce
  • 3 tablespoons/45 mL brown sugar
  • 3 cloves garlic (minced)
  • 1 tablespoon/15 mL dry mustard
  • 1 teaspoon/5 mL pepper flakes
  • 1 teaspoon/5 mL black pepper
  • 1 teaspoon/5 mL sea salt

Steps to Make It

Mix together all ingredients, except roast, in a medium mixing bowl. With a fork, pierce holes into roast and place in a large resealable plastic bag. Pour marinade over roast, seal bag, and allow to marinate in the refrigerator for 2-4 hours.

Preheat grill for medium-low heat. Remove meat from plastic bag and reserve marinade. Add wood chips according to manufacturer's recommendations. Place rib roast on grill rack. Be sure to have a drip pan filled with an inch of water underneath. Cook for 2 1/2 to 3 hours, adding fresh wood chips every 30 minutes, and brushing with reserved marinade for the first 1 to 1 1/2 hours of cooking time. Look for an internal temperature of 135 degrees F/60 degrees C for medium rare or 145 degrees F/65 degrees C for medium. When done, remove roast from grill and let stand for 10-15 minutes before carving.