Professional Grilled Prime Rib - perfect everytime.
Grilled Prime Rib roast can be very easy to make and you can produce excellent restaurant quality results provided you take advantage of the information and preparation advice offered below.
...or skip the info and jump right to the recipe.
Most Important Advice First!
I'll provide some approximate cooking times and degrees of doneness based on internal temperatures below but use the internal temperature as your primary indicator when to remove the roast from the heat.
Do this and your grilled prime rib will be perfect everytime.
Basic Grilled Prime Rib information:
General rule of thumb for grilled prime rib is 1 rib feeds 2 people
Pre-cutting the roast:
There's 2 strong opinions when it comes to pre-cutting a prime rib roast (removing the bones prior to cooking)
Opinion 1 suggests either you or the butcher cut the smaller chine (or feather bones) and the larger rib bones from the main roast meat and then tye them back on to the roast with butchers twine to cook with the roast. This is called cradling. I believe this provides only a very minimal benefit when it comes time to carve the roast and may increase some moisture loss.
Opinion 2 (which I strongly believe in and recommend) suggests we keep all the bones intact on the roast before and during cooking. It's very easy to cut the rib bones off along the bone line prior to carving the roast. I also believe that because they are still naturally attached to the meat they better prevent that section of the roast from drying out. I believe that this helps provide a juicier roast.
Whatever option you choose, keep the bones after cooking to either nibble on or use later for soups or stews.
Let's get grilling...
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: 150F - 200F until roast reaches 125F internal temperature for medium-rare then 500F for 10 minutes.
Place an aluminum drip pan the size of the roast under the grate.
Preheat grill to 150F - 200F.
With roast at room temperature rub melted butter (or oil) all over surface of roast.
Rub cracked peppercorns, kosher salt and dried thyme 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.
Cook at 150F - 200F until the internal temperature reaches 125F for medium-rare or 135F for medium.
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.
Heat the grill (or your oven) to 500F - 550F.
About 10 minutes before you want to serve the prime rib remove the foil and place the roast back on the grill (or in your oven) and cook at 500F - 550F until the exterior of the roast is well browned and crisp.
Lay the grilled prime rib on it's 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 it's 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.
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