|Nutrition Facts (per serving)|
|Servings: 14 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 87g||111%|
|Saturated Fat 35g||174%|
|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.
This cut of meat is one of the most expensive, so follow our tips below and make sure not to overcook this delicious, tender, mouthwatering piece of meat. Make sure to give your prime rib a chance to come to room temperature before cooking it; approximately 3 hours.
Prime rib goes with many side dishes from baked potatoes to steak fries; and carrots to roasted Brussel sprouts. Go all out and enjoy a cheesecake topped with fruit, or a chocolate cake.
"My prime rib roast was perfectly cooked in about 3 hours, and preparation was super easy. I kept my gas grill just slightly above 350 F, and my 14.5-pound roast took about 12 1/2 minutes per pound to get to 125 F. I recommend a temperature probe so you won't have to keep lifting the lid to check." —Diana Rattray
1 whole (14 to 18 pounds) 7-bone beef prime rib roast, trussed
6 to 8 cloves garlic, slivered
2 to 3 sprigs fresh rosemary
2 tablespoons freshly ground black pepper
2 tablespoons crushed or finely chopped dried rosemary
2 tablespoons sea salt
2 tablespoons paprika
Oil for the grill
Steps to Make It
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 325 F to 350 F. Cooking times may vary depending on grill temperature.
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 few fresh rosemary leaves in the rest.
Combine black pepper, dried rosemary, salt, and paprika, and rub the mixture over the surface of the meat.
When the grill is pre heated, place the roast on the well-oiled grate directly over the dripping pan on the inactive side of the grill.
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. Periodically add water to the dripping pan to keep the drippings from burning away, especially if you want to make gravy.
When the meat reaches an internal temperature of 115 F to 125 F, remove it from the grill. Place the roast on a platter. 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 and serve.
- Have the butcher remove the ribs and tie them back on. This is called cradling and makes slicing the cooked roast much easier.
- Invest in a reliable wired or wireless temperature probe so you won't have to keep opening the lid to check the temperature.
For cooking the perfect prime rib timing:
- If you want the roast rare to medium-rare, remove it 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 it from the grill at 125 F and let it rest for 30 minutes.
Why remove and reattach the bones?
Removing and reattaching the bones with twine is called "cradling." The main reason for cradling is to make serving easier. After cooking and resting the roast, the twine and bones are easily removed, leaving you with a boneless roast that is easy to cut into serving-size slices. The bones do serve a purpose—they help regulate the temperature throughout the roast and provide a nice stable surface for resting the roast on the grill or in a roasting pan.
Make sure you save the bones—there's still meat between them and they can be used to make beef stock or soups.
How to Store
- Refrigerate leftover prime rib in an airtight container within 2 hours and consume within 4 days.
- To freeze leftover prime rib, wrap it in plastic wrap and place it in an airtight freezer container or resealable freezer bag. Label with the name and date and freeze it for up to 6 months. Defrost the beef in the fridge overnight.
- To reheat, put the leftover slices of prime rib in a small baking pan with about 3 to 4 tablespoons of water or broth. Cover the pan tightly with foil and reheat in a low (250 F) oven or closed grill until warmed, about 10 to 15 minutes.
What are the some of the biggest mistakes when cooking prime rib?
Here are some of the most common mistakes made when cooking a prime rib. These easy steps will help you get a delicious hunk of tender meat.
- Plan ahead and make sure to get your prime rib out on the counter to get to room temperature before cooking it.
- Let the cooked prime rib rest for 15 to 30 minutes before slicing it. This gives it time to let the juices absorb throughout the meat.