Serves: generally 1 rib for 2 people
Prep time: 10 minutes
Cook time: Cook to internal temperature for desired doneness (refer to chart above)
Indirect Heat: 450F for 15 minutes then 325F remainder of cooking time.
What you’ll need:
• 1 Prime Rib Roast with 1/4″ to 1/3″ fat cap on
• 1/2 cup melted butter or vegetable, canola or flavor infused olive oil
• 1/4 to 1/2 cup fresh cracked peppercorns
• 1/4 cup kosher salt
• 1 inverted rib rack (optional)
• 1 remote temperature meter with heat-proof probe (optional)
This prime rib recipe needs a grill setup for indirect heat.
Place an aluminum drip pan the size of the roast under the grate.
Preheat grill to 450F.
With roast at room temperature rub melted butter (or oil) all over surface of roast. Rub cracked peppercorns and kosher salt over entire surface of roast.
Insert a remote temperature probe into the center of the roast (recommended) – make sure it isn’t touching a bone.
Pre-measure how far to insert the probe by laying it on top of the roast and seeing how much to insert to make sure it’s in the center.
Invert a rib rack on the grate to hold the roast. Place the roast in the rib rack, plug in your remote thermometer and set it for the desired internal temperature. Close the lid.
Cook at 450F for 15 minutes to sear the exterior of the meat.
After 15 minutes reduce the heat of the grill from 450F to 325F and continue cooking. Monitor the temperature.
When the remote thermometer reaches your set-point temperature remove the roast from the grill and cover with foil for 15 minutes to allow juices to redistribute within the meat.
If you’re not using a remote probe thermometer then at least 30 minutes before the estimated cooking time is completed (see chart above) open the lid and insert a hand-held thermometer into the meat without touching a bone.
Check every 15 minutes this way until desired internal temperature is reached. When done remove the grilled prime rib from the grill, cover with foil and let rest for 15 minutes.
Lay the grilled prime rib on its side and carefully slice the meat between the bones and the main piece of meat along the bone-line to remove the bones. Set aside.
Re-orient the meat to its original bone down position and begin slicing across the grain as you would normal roasts. Make 1/4″ to 1/2″ slices. Slice only the amount you are serving so the rest doesn’t dry out.
The bone section that you separated from the main meat section should be saved to nibble on or use for soups or stews.