Yield: 10-12 servings
Prep: 4 hours | Cook: 5 hours
Total Time: 9 hours
- 1 - 4-6 lb Bone-In or No Bone Prime Rib Roast
For the Rub:
- 1 tbsp Dried Thyme
- 1 tbsp Dried Rosemary
- 1 tbsp Black Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 2 tbsp Kosher Salt
Preheat grill to 500°F
- Remove the prime rib from the refrigerator 4 hours before cooking.
- Rub the outside of the roast with high quality olive oil.
- Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
- Coat the roast evenly with your favorite/preferred Prime Rib Rub and wrap in plastic. Let sit in the refrigerator for 24 hours.
- When ready to cook, set your grill temperature to 500°F and preheat, lid closed for 15 minutes.
- On preheated, place the prime rib fat side up, directly on the grill grate and cook for 30 minutes. Starting at a higher heat will help develop a delicious, crispy, rendered crust.
- After 30 minutes, reduce the grill temperature to 300°F. Continue to cook for 3 to 4 hours or until cooked to desired internal temperature; 120°F for rare, 130°F for a medium rare, 140°F for medium or 150° for well done. Begin checking the internal temperature in 30-minute intervals with an instant-read thermometer throughout the duration of the cook. Cook time will vary based on the size of your roast and desired finish temperature.
- Remove from grill and let rest for 30 minutes at room temperature before carving. Garnish with sprigs of fresh rosemary.
Pairing Recommendations - Cab