Grilled Prime Rib Roast
Ingredients
- 4-6 lb bone-in or boneless prime rib roast
- 2 tbsp Kosher salt
- 2 tbsp olive oil
- 1 tbsp ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp dried rosemary
Instructions
- Trim the prime rib by reducing the fat cap to about ¼ inch thick and removing any silverskin
- Sprinkle the roast with salt. Leave at room temperature for about 30 minutes.
- Coat the roast with oil, followed by a mixture of the black pepper, garlic powder, onion powder, and rosemary.
- Preheat your grill using indirect heat. If using a charcoal grill, set the coals on one side. For gas or pellet grills, heat to around 250°F.
- Place the roast on the grill over indirect heat. Close the lid and cook for 15-20 minutes per pound, or until the internal temperature reaches 125°F for medium-rare (it will rise in temperature as it rests). Rotate the roast occasionally when cooking to help it cook more evenly.
- Move the roast to direct heat to sear for about 3-5 minutes on each side.
- Rest the roast at room temperature for 15-20 minutes before carving it.
Notes
If possible, use a heat-safe meat thermometer when grilling. You can leave it in the roast throughout the cooking process to continuously monitor its temperature.
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