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
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:
- 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
- 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
- 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
- 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
- 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
- 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)
- Grills vary so keep an eye on the temperature to judge doneness, having a good instant-read thermometer makes all the difference
- 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
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
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.
Succulent Grilled Prime Rib (Gluten Free)
This is the most Succulent Grilled Prime Rib Roast - so delicious with a touch of smoky goodness in every bite! You can add herbs to your salt rub for a great flavor enhancement if you want.
- 3 or 4 rib roast, preferably Prime or Choice (see note above)
- Kosher or fine sea salt
- Vegetable oil
- Freshly ground black pepper
- Other seasonings if desired such as garlic powder, onion powder, dried rosemary, or porcini powder
- If the butcher hasn't already done this, cut the bones away from the eye of the roast in one piece, then tie them back on with butcher's twine. Make sure they are tied snugly so they don't come apart while you are cooking. I always ask the butcher to do this for me - the bones help insulate the roast from the heat of the grill and act as a natural rack!
- Note the weight of the roast. Measure out 1-1/2 teaspoons of kosher salt per pound. For an 8-lb (3.6kg) roast you would need 12 teaspoons salt. If you want to add other seasonings, feel free to mix them in with the salt; be sure to use dried or powdered versions to get more flavor transfer.
- Place the roast in a bowl or a roasting pan. Rub the entire outside of the roast with the salt. Don't worry, this is a very large piece of meat and it will not be too salty. Cover the roast with plastic wrap and refrigerate for at least 6 hours minimum, or preferably 24 to 48 hours. The salt will dissolve in the liquids and then be drawn into the center of the roast, more fully seasoning it.
- After resting, remove from the refrigerator, discard the plastic wrap and pat the roast dry with paper towels. Place on a baking sheet and lightly brush all the surfaces with vegetable oil. Generously sprinkle with pepper and additional seasonings and herbs if desired. Leave at room temperature about 45 minutes to warm up a little.
- Meanwhile, preheat your grill on high. Scrape the grates clean and lightly oil to season them. When the grill is around 500°F (260°C), turn the burners on one half of the grill to low, creating a 2-zone fire. If you are using charcoal, bank most of the coals on one side of the grill.
- Using tongs or heatproof gloves, brown the roast on all sides over the hot part of the grill. When it is browned, place a baking sheet (one that is BBQ safe) over the cooler part of the grill and set the roast, bone-side down on the sheet. Lower the heat on the hotter burners to medium. Close the lid on the grill. You want to try to keep the temperature around 300°F (149°C), adjusting the burners or coals as needed. Let the roast cook undisturbed for 45 minutes.
- After 45 minutes, spin the sheet so the opposite side of the roast is facing the heat. Close the lid again and cook for another 15 to 20 minutes. Use an instant read thermometer inserted into the center of the roast (not touching a bone) to check the temperature. 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)
- Each grill is different, the outside temperature can affect the cooking time, and everyone's roast will be a different weight, so temperature is the best way to gauge doneness. Bring the roast off the heat earlier than you think you should because it will continue to cook even after you take it off the heat. Start checking the temperature around 1 hour. Many roasts will reach rare (110°F to 120°F or 43°C to 49°C) somewhere around 1-1/2 hours to 1 hour 45 minutes. If your grill is running hot it will take less time, if the grill is on the cooler side, it will take longer. Just use a good instant read thermometer and you'll be great. Also remember that a larger roast (more ribs) will take longer than a smaller one. Also remember that a larger roast (more ribs) will take longer than a smaller one.
- When the roast is done, remove from the heat and let rest, lightly tented with foil, for 20 to 30 minutes. Cut and remove the butcher's twine and set the ribs to the side. Use a very sharp knife and cut the round roast into thick slices. Cut between the ribs and serve them as an extra treat alongside a slice of meat - enjoy!
Recipe found at www.theheritagecook.com
This recipe is naturally gluten-free. If you are using different seasonings, always check to be sure the products haven’t changed and are still safe to consume.
Amount Per Serving: Calories: 130Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 80mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 8g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!
- 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
- Grilled Fattoush Salad with Chickpeas-Sweet Peppers Naan from The Wimpy Vegetarian
- Grilled Belgian Endive from Mother Would Know
- 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
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All That I'm Eating
A real classic, great for a family meal!
Thanks so much – I agree, classic and great for any family meal. Why wait for the holidays? 🙂
susan | the wimpy vegetarian
My husband’s favorite is prime rib and I’d love to make this for him the next time we have a family gathering. It looks wonderful, and I think adding the dried porcini powder to the salt is genius. It’s a wonderful shot of umami I use for vegetarian dishes too. And thanks for the detailed information on grilling – very, very helpful!!!
I hope you give it a try Susan, it is fantastic. I haven’t tried the porcini powder yet, but likely will the next time. I think it would add a real lushness to the meat. And I’m glad to help you with grilling tips – four years working for a grill company gave me lots of practice, LOL
Jeanette | Jeanette's Healthy Living
What a great idea Jane – I’d never think to grill a whole prime rib. Great idea for a party!
Thanks Jeanette – it is the perfect main course for a party. And the wow factor is always fun 🙂
What a spectacular roast, Jane! And I love dry brining–I do it with roast chicken too. Once I read about it, I wondered why I had ever messed with big vats of wet brine. I totally blame Alton Brown! lol Thanks for hosting this month! <3
Thanks Jenni – dry brining is incredible. I love not hassling with the bucket of water and a slippery roast! I do all my turkeys this way and now roasts too. It is so much easier! 🙂
Wow, Jane! I have never made a prime rib in my oven, much less on the grill. But yours looks so spectacular that I’m tempted to try this recipe. I can only imagine how delicious it will be. Hats off to you and many thanks for hosting such a fun Progressive Eats.
Oh Laura, it is so easy, you really need to give it a try. Set it and forget it, LOL. My pleasure to host such a great team – you are all wonderful!
Wow! That looks beautiful. It’s just the perfect thing to cook on a grill and YAY for no messy brines!
You are so sweet Anshie, thank you! I love the flavors you get on the grill with both small and large roasts!
Perfect grilled beef, Jane! I love dry brining my meats and cannot wait to try your glorious recipe. Bill adores prime rib! Thanks so much for hosting AND for this marvelous theme!!
Thanks so much Liz. Isn’t dry brining a lifesaver! I hope you and Bill love this as much as The Artist and I did! <3