Delicious Grilled Prime Rib Roast

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 04/21/21
Prime Rib Roast

The Spruce 
Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 12 to 14 servings
Nutritional Guidelines (per serving)
1998 Calories
159g Fat
2g Carbs
132g Protein
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Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories 1998
% Daily Value*
Total Fat 159g 203%
Saturated Fat 64g 319%
Cholesterol 484mg 161%
Sodium 1275mg 55%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 132g
Vitamin C 1mg 4%
Calcium 92mg 7%
Iron 15mg 81%
Potassium 1936mg 41%
*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.)

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.

Ingredients

  • 1 (7-bone) whole prime rib roast, about 18 pounds

  • 6 to 8 cloves garlic, slivered

  • 2 to 3 sprigs fresh rosemary, finely chopped

  • 2 tablespoons freshly ground black pepper

  • 2 tablespoons dried rosemary

  • 2 tablespoons sea salt

  • 2 tablespoons paprika

Steps to Make It

  1. Gather the ingredients.

    Grilled prime rib roast recipe
     The Spruce

  2. 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.

    Prep the grill
     The Spruce

  3. Periodically add water to the pan to keep the drippings from burning away, especially if you want to make gravy.

    Pour water into pan under grill
     The Spruce

  4. With a sharp paring knife, make a series of 1/2-inch deep holes spaced every 2 inches all over the roast.

    Poke holes in prime rib roast
     The Spruce

  5. Insert the garlic slivers in every other hole and a leaf from the rosemary in the rest.

    Garlic and rosemary seasoned prime rib
     The Spruce

  6. Combine black pepper, dried rosemary, salt, and paprika, and rub the mixture over the surface of the meat.

    Prime rib roast with seasoning
     The Spruce

  7. When the grill is ready, place the roast on the well-oiled grate directly over the dripping pan.

    Prime rib roast on the grill
     The Spruce

  8. 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.

    Prime rib roast cooking on the grill
     The Spruce

  9. When the meat reaches an internal temperature of 115 F to 125 F, remove it from the grill.

    Check temperature of prime rib roast
     The Spruce

  10. 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.

    Prime rib roast resting in foil
     The Spruce

  11. Once the roast has rested, slice it.

    Prime rib roast ready to slice
     The Spruce

Tips

  • 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.