Grilled Prime Rib Roast is an impressive centerpiece for Christmas dinner or any special celebration. A straightforward grilling technique produces a deeply seared crust and a tender, juicy interior that showcases the beef’s natural flavor.
High-quality prime rib needs only a light seasoning to shine. For this recipe we use olive oil, coarse salt, and cracked black pepper so the smoky char and rich beef flavor remain the focus.
Ingredients Needed for Prime Rib Recipe
- Prime Rib Roast — This method works with a standing rib roast (bone-in) or a boneless prime rib roast.
- Olive Oil
- Flake Sea Salt or coarse kosher salt
- Coarse Ground Pepper
Step By Step Directions for Prime Rib on the Grill
- Allow the prime rib to come to room temperature a few hours before cooking.
- Pat the roast dry with paper towels.
- Optionally remove the silver skin from the bones; it can be left on if you plan to carve the meat from the bones after grilling.
- Coat the roast all over with olive oil.
- Season generously on all sides with coarse salt and cracked black pepper.
- Preheat your grill to about 450°F (232°C). If you want a subtle smoke note, add hickory or pecan chunks. This method works on ceramic kamado grills, regular charcoal grills, or gas grills set to high for searing.
- Sear the roast 3–5 minutes per side with the grill closed to develop a brown crust. Use a large spatula and skewer to help turn the roast safely.
- Move the roast to a pan and lower the grill temperature to 300–325°F (149–163°C). Place a pan of water beneath the grate to catch drippings and reduce flare-ups.
- Return the roast to the grill over indirect heat, bone-side down if applicable. Cook roughly 10–15 minutes per pound, depending on thickness and your preferred doneness. For rare, pull the roast at about 125°F (52°C). A 10-pound roast took about 2 hours in this example.
- Check the internal temperature with a digital meat thermometer inserted into the center of the roast for an accurate reading.
What Temperature to Grill Prime Rib Roast:
Remember the roast will rise 5–10°F (3–6°C) as it rests, so remove it from the grill slightly below your target temperature.
- Rare: 120–125°F (49–52°C)
- Medium Rare: 130–135°F (54–57°C)
- Medium to Well Done: 140–145°F (60–63°C)
We prefer rare for maximum tenderness, but cook longer if you prefer a more done roast. Keep in mind extended cooking time will reduce juiciness.
- Transfer the roast to a cutting board, tent loosely with foil, and rest 15–20 minutes to let the juices redistribute.
- Make a deep cut between the rib bones (if bone-in) and slice thinly with a sharp knife. Serve immediately with horseradish sauce and your preferred sides.
How to Store and Reheat
- Storage: Slice remaining meat from the bones. Wrap leftovers in two to three layers of plastic wrap and refrigerate up to four days. For freezing, add foil or place in a zip-top freezer bag and store up to three months.
- Reheat: Warm slices in a skillet with a little olive oil or butter over medium heat. Turn after about two minutes and continue until heated through to retain texture and flavor.
Best Occasions to Serve Prime Rib Roast
Prime rib roast is an elegant choice for holidays such as Christmas, Thanksgiving, Easter, Father’s Day, or any formal gathering. It’s a show-stopping centerpiece that feeds a crowd and elevates any celebration.
More Delicious Holiday Dinner Ideas
- Garlic Butter Standing Rib Roast — A rich option with toasted garlic butter for extra flavor.
- Grilled Boneless Prime Rib — Try a boneless roast with fresh garlic and rosemary for a refined alternative.
- NY Strip Roast — A great option seasoned with a simple dry rub for entertaining guests.
Turn your holiday dinner into a memorable event by grilling a prime rib roast. Properly seared and cooked, it delivers tender, juicy slices that will satisfy a crowd.
If you enjoy this recipe, please leave a comment and rating to let others know what you thought.
Print Recipe
Prime Rib Roast
10 mins
2 hrs
20 mins
2 hrs 30 mins
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 out a few hours to come to room temperature.
- Pat dry with paper towels if needed.
- Remove silver skin from the bones if desired; this is optional.
- Coat the roast with olive oil and season all sides liberally with salt and pepper.
- Preheat a hot grill to 450°F and add wood chunks for smoke if desired.
- Sear the roast 3–5 minutes per side with the grill closed to form a crust.
- Move the roast to a pan, reduce grill heat to 300–325°F, and place a pan of water below the grate to reduce flare-ups.
- Return the roast over indirect heat, bone-side down, and cook about 10–15 minutes per pound until the desired internal temperature is reached (pull at ~125°F for rare).
- Use a digital meat thermometer to check the center for doneness.
- Transfer to a cutting board, tent with foil, and rest 15–20 minutes before slicing.
- Slice between the bone and meat (if bone-in) or slice thinly and serve.
Notes
The roast will rise 5–10°F while resting.
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Well Done: 140–145°F
Storage:
Slice remaining meat from the bones, wrap in two to three layers of plastic wrap and refrigerate up to four days. For longer storage, add foil or use a freezer bag and freeze up to three months.
Reheat:
Warm slices in a skillet with olive oil or butter over medium heat, turning after about two minutes until heated through.
Nutrition
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Calories: 1049kcal
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Carbohydrates: 1g
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Protein: 68g
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Fat: 84g