Prime Rib Roast
Grilled Prime Rib Roast is the ultimate holiday feast for Christmas dinner or any celebration. This simple grilling method creates a deliciously seared outside with tender juicy and delicious inside that is full of flavor.
Impress your holiday dinner guests with a Christmas Prime Rib Roast this year. Serve it up with horseradish sauce, grilled asparagus, twice baked potatoes and garlic cheese biscuits for an unforgettable meal.
Grilling a high quality cut like prime rib doesn’t require a lot of heavy seasonings. We are using olive oil, salt and pepper for this simple preparation and the smoky meat flavor really shines through.
Ingredients Needed for Prime Rib Recipe
- Prime Rib Roast ~ This method will work with a standing rib roast (bone-in roast) or boneless prime rib roast.
- Olive Oil
- Flake Sea Salt or any coarse salt
- Coarse Ground Pepper
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Step By Step Directions for Prime Rib on the Grill
- A few hours before grilling, set the prime rib roast out to come to room temperature.
- Pat the roast dry with paper towels if needed.
- You can remove the silver skin from the bones if desired, this is totally optional and we left it on for this cook because we carve the meat from the bones after it is grilled.
- Coat all sides of the roast with olive oil.
- Season all sides of the meat generously with salt and pepper.
- Prepare a hot grill fire to 450° using hickory or pecan chunks for smoke flavor. We are cooking on our Big Green Egg ceramic grill with hardwood lump charcoal. This same grill temperature will work for a gas grill or charcoal grill.
- Sear the roast for 3- 5 minutes per side, with the grill closed. A big spatula and skewer is helpful for turning the roast.
- Remove the roast to a pan and cool the grill temperature down to 300° – 325°. Add a pan of water beneath the grate to catch the grease and eliminate flare ups.
- Return the roast to the grill, bone side down. Cook over indirect heat about 10 – 15 minutes per pound until roast reaches desired doneness. For a rare prime rib roast, pull it at about 125°. Cooking time for this 10 pound roast was 2 hours.
- Use a digital meat thermometer to test the middle of the roast to get the perfectly cooked prime rib.
What Temperature to Grill Prime Rib Roast:
As the roast rests, it will continue to cook and internal temperature of the roast will come up 5 – 10°.
- Rare: 120 -125°
- Medium Rare 130 – 135°
- Well Done 140 – 145°
We prefer it rare, but it can be cooked longer to achieve medium to medium well if preferred. Keep in mind, the longer you cook it, the drier and less tender the meat will be.
- Remove the beef roast from the grill to a cutting board. Tent with foil and rest about 15 – 20 minutes.
- Use a sharp knife, making a deep cut between between the rib bones. Slice the roast thin.
- Serve immediately with horseradish sauce and your favorite holiday side dishes.
How to Store and Reheat
- Storage: Slice the remaining roast from the bones. Wrap leftover prime rib in 2 – 3 layers of plastic wrap and refrigerate up to 4 days. Add a layer of aluminum foil or place in a zip top freezer bag to freeze up to 3 months.
- Reheat prime rib slices in a skillet coated in olive oil or butter over medium heat, turning after about 2 minutes and continue to cook until warm.
Best Occasions to Serve Prime Rib Roast
Prime Rib Roast is an impressive roast beef dinner traditionally served for Christmas. Add it to the menu for Thanksgiving, Easter, Father’s Day and formal wedding receptions. It is the best cut of meat for a special occasion.
More Delicious Holiday Dinner Ideas
- Garlic Butter Standing Rib Roast is another favorite made with toasted garlic butter for a flavorful holiday meal.
- Grilled Prime Rib is a boneless roast beef with fresh garlic and rosemary for an elegant main course that everyone will love.
- We also love to grill a NY Strip Roast for entertaining friends and family. Seasoned with a quick dry rub, it’s a surefire hit for any occasion.
Make Christmas dinner something special with a grilled Prime Rib Roast and all of the trimmings. Seared over a hot fire and cooked to tender, juicy perfection, this is a holiday dinner that can feed a crowd.
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Prime Rib Roast
Ingredients
- 10 pound prime rib roast standing rib roast or boneless
- 2 tablespoons olive oil
- 2 tablespoons flake sea salt or kosher salt
- 2 tablespoons coarse ground pepper
Instructions
- Set the prime rib roast out to come to room temperature a few hours before grilling.
- Pat the roast dry with paper towels if needed.
- Remove the sliver skin from the bones if desired, this is totally optional and we left it on for this cook because we carve the meat from the bones after it is grilled.
- Coat the entire roast with olive oil. and season all sides of the meat generously with salt and pepper.
- Prepare a hot grill fire to 450° using hickory or pecan chunks for smoke flavor. We are cooking on our Big Green Egg ceramic grill with hardwood lump charcoal.
- Sear the roast for 3- 5 minutes per side, with the grill closed. A big spatula and skewer is helpful for turning the roast.
- Remove the roast to a pan and cool the fire down to 300° - 325°. Add a pan of water beneath the grate to catch the grease and eliminate flare ups.
- Return the roast to the grill, bone side down. Cook about 10 - 15 minutes per pound until roast reaches desired doneness. For a rare prime rib roast, pull it at about 125°. We cooked a 10 pound roast in 2 hours.
- Use a digital meat thermometer to test the middle of the roast to get the perfectly cooked prime rib.
- Remove the roast from the grill to a cutting board. Tent with foil and rest about 15 - 20 minutes.
- Use a sharp knife, making a deep cut between the meat and the bone. Slice the roast thin.
Notes
- Rare: 120 -125°
- Medium Rare 130 – 135°
- Well Done 140 – 145°
The beauty and presentation are a must-have for me, We love this display😛
Thanks Duncan.