Succulent Grilled Prime Rib (Gluten Free)

Beef roasts are a great way to celebrate any special occasion especially my Succulent Grilled Prime Rib Roast. Simple to make and mostly hands-off, it is perfect when you’ve got a lot of other dishes to make at the same time – and it doesn’t take your oven, leaving it for other baking!

Woo Hoo! It is time for another ProgressiveEats, our virtual version of a progressive dinner party! We are grilling our way to happiness this month, anything and everything on the BBQ!

This is such an amazing group of food writers, each one so incredibly talented that I am in awe. Be sure you hop from blog to blog to check out everyone’s posts – just as you would if you were attending a real progressive dinner – and enjoy each spectacular recipe. The links are below the recipe.

I thought it would be fun to step out of our normal barbecue comfort zones and try something really spectacular – how about making your next prime rib on the grill! Prime rib is our favorite choice for holiday meals, but you don’t have to wait all year to cook it. It can be the perfect way to celebrate a graduation, birthday, job promotion, anniversary, or just because it is the weekend. Cooking it on the grill adds a delicate smokiness and perfectly seared exterior. Once you’ve had it straight from the barbecue, you may never roast one in the oven again.

For a roast this size, I use the same technique that I use for every Thanksgiving turkey – dry brining. If you’ve never tried it, you really need to. No messy liquid brines that are a pain to deal with and figure out how to fit it in the refrigerator! Just rub the outside of the roast with salt (add other herbs or seasonings if you want) and science takes over!

Initially the salt with draw a little of the moisture out of the meat, but if you leave it alone, the salt dissolves and the meat reabsorbs the now seasoned liquid, drawing the flavor deep into the interior of the roast. You could add black pepper and rosemary to the salt or try some garlic powder and a little dried porcini powder to really punch up the flavors and add the mysterious and elusive Umami. Add whatever seasonings you want, but don’t reduce the salt – you need it to work its magic!

Here are a few things you can do to guarantee your family enjoys the best roast beef they’ve ever had:

1 – Choose the best quality roast you can afford. The top classification is Prime and one level down is Choice. If you can’t afford to buy Prime, a Choice roast gives you beautiful flavor and tenderness.

2 – Plan on 2 servings per rib, so a 4-rib roast will serve about 8 people. You can also estimate by weight. For a bone-in roast, buy about 3/4-pound per serving. I always buy a larger roast than I need so we get leftovers for the world’s best roast beef sandwiches the next day!

3 – Dry brine the roast for 24 to 48 hours in the refrigerator. This may sound a little strange, but trust me, it works beautifully and is really simple. Measure 1-1/2 teaspoons of kosher salt per pound into a bowl. For an 8 pound roast you would need 12 teaspoons salt. Rub the salt all over the roast, place it in a bowl or roasting pan, cover with plastic and set in the refrigerator. There is no need to turn the roast, just let the salt do its magic.

Slap the roast on the hot grates and walk away to relax while the BBQ does all the work. Then all that is left is to let it rest a few minutes while you put the rest of the meal together, slice thick slabs for everyone and serve! And don’t forget to visit the rest of the team’s websites for the rest of the virtual meal! 

Grilling doesn’t have to be limited to just the summer months, you can do it all year long. One of the benefits, especially at the holidays, is that you have your oven open for other baking recipes. Invaluable on big days! 

Happy Grilling and Happy Holidays!

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!

Ingredients needed for Succulent Grilled Prime Rib Roast:

• Prime rib roast, kosher salt, vegetable oil, black pepper
• Other seasonings such as garlic, onion, rosemary, or porcini powders

 

PRO Tip:

If you can, spend a little more and get a thermometer that is accurate and will last for years. My personal preference is the Thermapen from Thermoworks. (Not affiliate links, I just love their products.) They are incredibly accurate and fast helping keep the warmth in the grill (or oven). They are an investment, but they quickly earn their place in your kitchen. They make a wonderful holiday gift!

 

How to make Succulent Grilled Prime Rib Roast:

1. 1. Pre-salt the roast a day or two in advance, place in a large bowl, on a baking sheet or roasting pan and wrap in plastic to cover; after resting, remove from the refrigerator, discard the plastic wrap, transfer to a baking sheet, and pat dry with paper towels
   2. Lightly brush with oil, generously sprinkle with pepper and any seasonings and herbs you like; leave at room temperature about 45 minutes to warm up a little
   3. Preheat your grill on high or build a large charcoal fire, clean the grates and lightly oil them; when the grill is at about 500°F (260°C), turn half the burners to low creating a 2-zone fire, or bank most of the coals on one side of the grill
   4. Brown the roast on all sides, turning with large tongs or using heatproof gloves, place an ovenproof baking sheet on the cooler side of the grill and place the roast on it, bones down, and lower the burners on the hot side to medium; close the lid and keep the temperature at about 300°F (149°C), adjusting the burners or coals as necessary, and let the roast cook undisturbed about 45 minutes
   5. Spin the roast so the opposite side is facing the heat, close the lid and cook for another 15 to 20 minutes or until an instant-read thermometer inserted in the center (but not touching a bone) registers your preferred temperature as listed below
   6. Here are the final temperatures you are looking for (pull the roast about 5 to 10°F before these temps to allow for carry-over cooking):

                    125°F to 130°F for Medium-Rare  (52°C to 54°C)

                    130°F to 135°F for Medium  (54°C to 57°C)

                    135°F to 140°F for Medium-Well  (57°C to 60°C)

1. 7. Grills vary so keep an eye on the temperature to judge doneness, having a good instant-read thermometer makes all the difference
   8. When the roast is done, remove from the heat and let rest, lightly tented with aluminum foil, for 20 to 30 minutes; cut and remove the butcher’s twine and set the ribs to one side, and using a sharp carving knife, slice the roast into thick slices and serve

 

PRO Tip:

Resting the roast after bringing it off the heat will give it time to reabsorb the juices and you’ll get much less left on the cutting board. Cutting boards are another great investment. If you will be cooking meats often, get one with a moat to catch the juices, helping to keep your counters clean.

 

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Cutting board
• Gas grill or charcoal grill
• Baking sheet
• BBQ brush
• BBQ tongs
• Instant-read thermometer
• Slicing knife

 

Gluten-Free Tips:

This dish is naturally gluten-free! All recommended ingredients are gluten-free as of the writing of this article. If you are using other seasonings, especially blends, watch for gluten ingredients. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!

BBQ Extravaganza

Main Course

• Succulent Grilled Prime Rib (Gluten-Free) from The Heritage Cook (you are here)
• Grilled Flank Steak and Asparagus with Béarnaise Butter from Creative Culinary
• Grilled Brazilian Rub Salmon from Jeanette’s Healthy Living

Vegetables/Side Dishes

• Grilled Fattoush Salad with Chickpeas-Sweet Peppers Naan from The Wimpy Vegetarian
• Grilled Belgian Endive from Mother Would Know

Desserts

• Buttermilk Panna cotta with Grilled Mango Sorbet from Spice Roots
• Grilled Buttermilk Pound Cake with Peaches and Mascarpone from The Red Head Baker
• Grilled Peach Melba from That Skinny Chick Can Bake
• Smoked Caramel Pineapple Ice Cream (No Churn) from Pastry Chef Online

 

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in July 2016. The article was updated in 2022.