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4.8 from 5 votes

Grilled Prime Rib Roast

Prime rib is a delicious, savory cut of beef valued by many as one of the best parts of the cow you can eat. Most assume they'll only ever be able to taste this expensive cut by paying top dollar in a restaurant.

Prep Time3 hrs
Cook Time3 hrs
Course: Main Course
Cuisine: American
Keyword: Prime Rib Roast
Servings: 3
Calories: 290kcal


  • Charcoal or propane/gas grill.
  • Chunk charcoal or propane.• Heat diffuser (if using a charcoal grill, optional).• Aluminum foil.
  • Grill safe baking pan.
  • Instant read thermometer.


  • Garlic cloves, slivered.

  • Fresh rosemary sprigs.

  • Dried rosemary.

  • Hot paprika.

  • Kosher salt.

  • Freshly ground black pepper, coarse grind.

  • 18


    Prime beef rib roast, (7 bones, tied with butcher's twine).


  • First, make several half inch deep holes in your meat across all sides of the roast with a sharp knife, spaced about two inches apart. 

  • Fill the holes with slivered pieces of garlic and rosemary leaves alternating between the two (this will likely require about 7 cloves of garlic and 3 sprigs of rosemary depending on how thinly you cut the garlic and how many leaves are on a sprig).

  • Once the holes have been filled, mix together two tablespoons each of black pepper, kosher salt, paprika, and dried rosemary with a tablespoon of vegetable oil, rubbing or brushing it onto the meat on all sides.

  • Once seasoned, allow the meat to rest at room temperature for half an hour. 

  • This lets the meat warm up slightly before it hits the heat, ensuring a more even cook and a juicier end product.

  • While your roast warms up, now is a good time to light the grill.

  • The properly cook prime rib using this method, you need to set up your grill for indirect cooking at a grill temperature of about 375 degrees Fahrenheit.

  • For a charcoal grill, this would mean placing coals only on one side of the grill or using a heat diffuser, while keeping one area of a propane grill turned off.

  • Additionally, add a grill safe baking pan underneath the space you plan to put the prime rib, as this will let you catch the drippings you'll use for making gravy later on.

  • Once the grill and the meat have come up to temperature, you can begin cooking.

  • Place your prime rib roast onto the grate in the cold spot you make earlier for indirect grilling.

  • You can expect the roast to cook for around 12 minutes per pound of meat, meaning close to 3 and a half hours for a roast this size.

  • Remember to periodically add a little bit of water to the baking pan catching the drippings to prevent them from burning. 

  • When the meat has reached the designated temperature, remove it from the grill and place it onto a cutting board or other flat surface.

  • Tent loosely with aluminum foil and let it rest for at least 20 minutes if not an hour.

  • During this resting period, the meat fibers will relax and reabsorb some of their lost juices, leading to a more tender and flavorful meat. 

  • Additionally, this extra time allows the residual heat inside the roast to distribute evenly, raising the temperature by about 5 degrees and ending the cooking process.

  • As your meat rests, now is the perfect time to make some delicious gravy to go with it.

  • Place the pan full of drippings onto the stove and heat it over medium heat.

  • Add in a few tablespoons of flower, stirring it into the fat until it's completely coated.

  • Cook the flower for about two minutes before adding in a cup of beef or chicken stock, whisking the mixture vigorously and scrapping the bottom of the pan to loosen any browned bits stuck to the bottom.

  • Continue cooking the gravy until it reaches your desired thickness, adding salt and pepper to taste.

  • You could also toss in a few fresh herbs to help make it extra flavorful. Once it's done, strain it through a fine mesh sieve into a container.

  • Once both your meat and gravy are ready, it's time to eat.


Serving: 85g | Calories: 290kcal