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I used to think grilling prime rib was something only fancy steakhouse chefs could pull off. Growing up, my parents always made it in the oven – safe and predictable. The few times we tried it on the grill, it ended up either too rare or overcooked.
Turns out, we were just missing a few key steps in the grilling process. While the oven method works fine, cooking prime rib on the grill adds a subtle smokiness that’s hard to beat. And honestly? Once you know the right temperature zones and timing, it’s not nearly as tricky as it seems.
Why You’ll Love This Prime Rib
- Restaurant-quality results – This grilled prime rib gives you the same tender, juicy meat you’d get at a steakhouse, but right in your own backyard.
- Simple ingredients – With just three main ingredients – prime rib, garlic, and seasoning – this recipe lets the natural flavors of the meat shine through.
- Perfect for special occasions – Whether it’s a holiday dinner or family celebration, this impressive cut of meat always makes the meal feel extra special.
- Foolproof method – The grilling technique ensures consistent results every time, taking the stress out of cooking an expensive cut of meat.
What Kind of Prime Rib Should I Use?
For grilling prime rib, you’ll want to look for a well-marbled piece with a nice fat cap – this helps keep the meat juicy during cooking. The term “prime rib” actually refers to the location of the cut (ribs 6-12 on the cow), and it doesn’t necessarily mean it’s USDA Prime grade. Choice grade will work great and is more budget-friendly, though if you’re splurging, Prime grade offers excellent marbling and flavor. Having the butcher cut and tie back the bones (known as a “crown roast”) makes it easier to slice after cooking while still getting all the flavor from the bones during the cooking process. Just make sure your roast is fresh and has a bright red color with white (not yellow) fat.
Options for Substitutions
When it comes to this grilled prime rib recipe, some ingredients are flexible while others are key to success:
- Prime rib roast: While prime rib is the star here and can’t be truly substituted, you can use a choice-grade ribeye roast if prime grade isn’t available. Just keep in mind that the marbling won’t be as rich. Make sure to keep the bones – they’re crucial for flavor and even cooking.
- Garlic: Fresh garlic is best, but if you’re in a pinch, you can use garlic powder (about 4 teaspoons). For jarred minced garlic, use about 8 teaspoons. The flavor won’t be quite the same, but it’ll work.
- Beef seasoning rub: Don’t have a pre-made beef rub? Make your own by mixing 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon paprika, and 1 teaspoon each of onion powder and dried thyme. This will give you similar results.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling prime rib is not letting your meat come to room temperature first – take it out of the fridge at least 2 hours before cooking to ensure even cooking from edge to center. Another common error is opening the grill lid too frequently, which causes temperature fluctuations and can lead to inconsistent cooking – resist the urge to peek and trust your thermometer instead. The third crucial mistake is cutting into the meat right after it’s done – prime rib needs at least 15-20 minutes of resting time under loose foil to allow the juices to redistribute throughout the meat. For the best results, use a reliable meat thermometer and pull the roast off at 120°F for rare or 130°F for medium-rare, as the temperature will continue to rise about 5-10 degrees during resting.
What to Serve With Prime Rib?
When you’re serving a beautiful prime rib from the grill, you’ll want some classic steakhouse-style sides to round out your meal. Creamy horseradish sauce and au jus are must-haves for the meat itself, while a baked potato loaded with all the fixings makes for the perfect companion. I love adding some green veggies to balance things out – roasted asparagus or sautéed green beans work great since you can cook them while the meat rests. For an extra touch of indulgence, consider some sautéed mushrooms or creamed spinach, which pair wonderfully with the rich, smoky flavors of the grilled prime rib.
Storage Instructions
Keep Fresh: Got leftover prime rib? Lucky you! Place it in an airtight container or wrap it tightly in aluminum foil and pop it in the fridge. It’ll stay good for up to 5 days, though it’s usually so tasty it rarely lasts that long in my house!
Freeze: If you want to save some for later, wrap individual portions tightly in plastic wrap, then in foil, and place in a freezer bag. Your prime rib will keep its flavor for up to 6 months in the freezer. Just remember to squeeze out as much air as possible to prevent freezer burn.
Warm Up: To enjoy your leftover prime rib without overcooking it, let it come to room temperature first. Then wrap it in foil and warm it in the oven at 250°F for about 10-15 minutes. You can also slice it thin and quickly warm it in beef broth on the stovetop – this helps keep the meat juicy!
| Preparation Time | 120-120 minutes |
| Cooking Time | 120 minutes |
| Total Time | 240 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3600-4000
- Protein: 380-420 g
- Fat: 240-260 g
- Carbohydrates: 20-30 g
Ingredients
- 1 6-pound bone-in prime rib roast (bones cut and tied back)
- 16 cloves garlic
- 4 tablespoons beef seasoning rub
Step 1: Prepare the Prime Rib Roast
Two hours before cooking, remove the prime rib roast from the refrigerator to let it come to room temperature.
Use a paring knife to cut 16 slits, each about 1 inch deep, all around the roast.
Insert a clove of garlic into each slit for added flavor.
Step 2: Season and Rest the Roast
Season the roast generously on all sides with either your preferred Beef Seasoning, or simply use kosher salt and black pepper.
Cover the seasoned roast loosely with plastic wrap or foil and allow it to rest at room temperature for 2 hours.
This helps the roast cook more evenly.
Step 3: Preheat the Grill for Indirect Cooking
Once the roast has rested, remove the grill grates and preheat your grill for indirect cooking.
For a Weber Genesis II grill, turn on burners 1 and 4 while keeping the two center burners off.
The target temperature for the grill should be around 450 degrees F.
Step 4: Set Up the Rotisserie
Thread the rotisserie rod through the center of the prime rib roast and secure it with the rotisserie prongs.
This ensures the roast will spin evenly on the rotisserie.
Place the prepared prime rib onto the rotisserie setup and close the grill lid.
Step 5: Grill the Prime Rib Roast
Grill the prime rib, allowing the rotisserie to spin it gently.
This should take approximately 2 hours or until the internal temperature of the roast reaches 125 degrees F.
This will set you up for a perfect medium-rare doneness, as the carryover cooking will raise the temperature to about 135 degrees F.
Step 6: Rest and Slice the Roast
After grilling, remove the prime rib from the grill and let it rest for 30 minutes.
This resting period is crucial for the juices to redistribute throughout the meat.
Once rested, remove the rotisserie rod and slice the roast as desired.
Enjoy your delicious, perfectly cooked prime rib roast!