Description
This classic prime rib roast is cooked on a charcoal grill, has an amazing smoky flavor, and is one of the best ways to cook a prime rib. The key is indirect cooking; the meat is not placed directly over the heat. Keep the temperature low during the cooking process and remove it from the grill immediately once it reaches the desired level of doneness.
Ingredients
- 8 lb Prime rib roast
- 2 tbsp black pepper
- 2 tbsp Kosher salt
- 1/4 cup Olive oil
Instructions
- Rinse your rib roast and pat dry with a paper towel. Cover with paper towels and place in the refrigerator until the meat surface is completely dry.
- Remove your cut of meat from the refrigerator and rub it with olive oil, black pepper and kosher salt. Allow it to rest for one hour at room temperature.
- 20 minutes prior to the meat coming to room temperature, prep your charcoal grill. You will need around five quarts of charcoal to fill the average chimney starter.
- Once the coals are hot place a drip pan beneath the grill grates to catch any drippings. Please note the drip pan and meat will not be directly over the charcoal, but adjacent to them. The meat will be cooked over indirect heat.
- Place the meat on the cooking grate. The meat should sit with the bone side facing down on the grate and above the drip pan. Close the grill.
- Flip the roast every thirty minutes to ensure each side is exposed to the heat. Continue flipping the meat until a meat thermometer stuck in the center of the roast (without coming into contact with the bones) registers 125 degrees F for medium rare. This takes around 2 hours (depending on the heat source, you may want to add more time to the total cooking time).
- Transfer your roast to the cutting board, wrap with aluminum foil, and allow it to rest for 10-15 minutes. Cut the meat from the bones, slice the meat, and serve.
Notes
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For grilling the perfect prime rib roast, you want it to reach a rare to medium-rare level of doneness. Therefore, remove your roast from the charcoal grill once the temperature reaches 115 degrees F and let it rest for 10 to 15 minutes.
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For a well-done prime rib roast, take it off the grill at 125 degrees F and allow it to rest for 30 minutes.
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The resting step is extremely important. If you slice the beef right away, you risk losing all of those wonderful juices on the cutting board.
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By properly resting your beef, those magical juices will redistribute and reabsorb into the meat, making every bite extra juicy.
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Serve with horseradish or au jus for the perfect accompaniments to your meat.
- Prep Time: 3 hours
- Cook Time: 4 hours
- Category: Main Course