Grilled Prime Rib Roast

There's something truly special about grilling a prime rib roast. The smoky flavor, crispy exterior, and juicy, tender interior create a dining experience that's hard to beat.

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Ingredients

• Bone-in prime rib roast. Dry-aged is even better! Serving Size: Bone-In 1 lb per person; boneless 8 oz per person

• 2 Tablespoons olive oil

• 3 tablespoons salt

• 2 tablespoons fresh ground pepper

• 1 tablespoons garlic power or fresh smashed

• 1 tablespoons thyme

• 1 tablespoons rosemary

• Your favorite grilling rub (optional)

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Directions

1. 24 hours prior - The roast should be thawed.

   1. Trim any excess fat, but not too much!

   2. Oil the outside of the roast.

   3. Combine all the dry ingredients and rub all over the outside.

   4. Cover and return the the frig.

2. 1 hour before cooking

   1. Preheat the grill to 475 degrees.

   2. Take the roast out of the frig and bring to room temp.

3. Sear the Roast - Place the roast directly over high heat and sear on all sides for about 2-3 minutes per side, or until a nice crust forms.

4. Indirect Cooking

   • Turn down the heat to 325 degrees.

   • Move the roast to the cooler side of the grill (indirect heat) and close the lid.

   • Cook to Medium-Rare: 125 degrees. Use a meat thermometer! The roast will continue to cook as it rests and should be ~135 degrees when serving.

5. Rest and Serve

   • Remove the roast from the grill, cover, and let rest for 20 minutes. This allows the juices to redistribute.

   • Carve the roast against the grain and serve.