|Nutritional Guidelines (per serving)|
|Servings: 12 to 14|
|Amount per serving|
|% Daily Value*|
|Total Fat 159g||203%|
|Saturated Fat 64g||319%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 1mg||4%|
|*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.|
This is a classic prime rib cooked on the grill. The secret is to keep the temperature low enough during cooking and to remove it immediately from the grill once done. Be sure to grill indirectly and use a drip pan to catch those delicious drippings.
Gather the ingredients.
Prepare grill for indirect grilling by placing a large dripping pan underneath the grate, directly below where the roast will be placed. Make sure you know the weight of your prime rib to help you figure the cooking time and ingredient amounts. Plan on grilling over indirect heat for 12 to 14 minutes per pound. If you are using a smaller roast, adjust the ingredients and cooking times accordingly. Aim for a grill temperature of about 375 F.
Periodically add water to the pan to keep the drippings from burning away, especially if you want to make gravy.
With a sharp paring knife, make a series of 1/2-inch deep holes spaced every 2 inches all over the roast.
Insert the garlic slivers in every other hole and a leaf from the rosemary in the rest.
When the grill is ready, place the roast on the well-oiled grate directly over the dripping pan.
Cook for about 12 to 14 minutes per pound. An 18-pound roast will take about 3 1/2 to 4 hours. It is very important to use an accurate meat thermometer to check for doneness. You do not want to overcook this roast.
When the meat reaches an internal temperature of 115 F to 125 F, remove it from the grill.
Place the roast on a platter and cover loosely with foil. The meat will continue cooking, and the internal temperature will continue to rise. Tent loosely with aluminum foil and let rest for at least 15 minutes but no more than 30 minutes.
Once the roast has rested, slice it.
- If you want the roast rare to medium-rare, remove from the grill when the temperature is 115 F and let it rest for 15 minutes.
- If you want a more well-done roast, remove from the grill at 125 F and let it rest for 30 minutes.