Description
Learn how to make the BEST prime rib on the grill with this easy to follow method! Perfectly cooked and absolutely delicious!
Ingredients
Scale
- 1 1/2 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 3/4 tablespoon chili powder
- 6 pound boneless prime rib*
Instructions
- Room Temp: Let prime rib sit out and come to room temperature, approx. 2-3 hours.
- Prep Grill: Preheat grill to 550 degrees F.
- Dry Rub: Combine kosher salt, ground black pepper, and chili powder in a small bowl. Place prime rib in a roasting pan (no need to use a roasting rack). Pat prime rib dry with clean paper towels. Rub salt mixture all over the prime rib, discard any that isn’t used.
- Initial Temp: Open the grill quickly and place the prime rib (still inside the roasting pan) on the grill – do not cover with aluminum foil. Quickly shut the grill. Watch the grill temp – it will naturally fall around 50 degrees, but it could be more or less so adjust the gas, as needed, so it remains at 500 degrees F.
- Grill Time: You will want to cook your prime rib for a TOTAL of 15 minutes per pound (this will result in a medium-rare center) or until your prime reaches approx. 115 degrees F. in the very center – if your prime rib is particularly robust or is a bone-in rib roast you may want to increase to 16 or 17 minutes per pound). The first 20 minutes should be cooked at 500 degrees F. Then drop the temp to 325 degrees F. for the rest of your cooking time (see Notes for timing example) – on a 3-burner grill I turn off the middle burner turn the outside two burners almost all the way down. Try not to open the grill at any time (see Notes) and use an internal meat thermometer so you can track your temp – grills vary, as do other variables (this wireless one works great and then you don’t have to open the grill).
- Rest: Remove from the grill and immediately cover with foil or a roaster pan cover and let rest for 20-30 minutes (do not skip this step as the internal temp will continue to increase as it rests).
- Slice + Serve: Cut into the steak – the medium-rare sections will be in the middle while the ends will be more cooked – and serve immediately. We love serving with our Horseradish Sauce or Au Jus.
Notes
- Internal Meat Thermometer: for this recipe I strongly recommend you use an internal meat thermometer (preferably a wireless one so you do not have to open the grill which will impact cook time). This recipe relies on keeping the grill a specific temp which can be a challenge in certain weather and every grill is different. Using an internal meat thermometer is the only way to truly track when your prime rib will be done.
- *Prime Rib: also known as Standing Rib Roast – feel free to use a bigger or smaller rib roast, just adjust the cook time per our instructions. We tested this with a boneless prime rib, but you can definitely use bone-in if you prefer – if you are using the bone-in method the cook time will take a little longer so just be aware and keep an eye on that internal temp using an internal meat thermometer.
- Grill: this was tested on a 3-burner Weber gas grill.
- Timing Example: For a 6 pound prime rib your total cook time would equal approx. 90 minutes. The first 20 minutes of that total cook time is at 500 degrees F. Then you would drop the temp to 325 for the remaining 70 minutes or until it reaches 115 degrees in the very center. I have you pulling the prime rib when the very center hits 115 degrees F. The internal temp will continue to rise as it rests for 20-30 minutes and remember that while the center will be rare/medium-rare & the outer edges will be more cooked.
- Leftovers: if you have leftovers this Leftover Prime Rib Sandwich is the perfect answer!!
- I did not add the time it takes for the prime rib to come up to room temp in the total cook time.