Grilled Prime Rib Roast Recipes

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GRILLED PRIME RIB

There is nothing better than a prime rib roast, especially if you can find one that is USDA Prime. The problem is the amount of time it takes and the financial risk if carved undercooked. I solved the problem by creating this recipe. You get all the benefits of the roast with none of the risk. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it. Remember to pre-order your meat if you want Prime beef. Wine Notes: Can you say Cabernet Sauvignon? This is the place to pull out one of the old ones if you have it. Many wine shops have some past vintages in back ready for the asking!

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 6



Grilled Prime Rib image

Steps:

  • Preheat the grill.
  • Remove the steaks from the refrigerator and allow them to come to room temperature.
  • Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
  • Make the garlic paste: Trim the stem ends off garlic cloves.
  • Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.
  • Remove the skillet from the heat and allow the garlic to cool in the oil.
  • In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
  • Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
  • Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
  • Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
  • Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
  • Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
  • Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.

3 USDA Prime rib-eye steaks, each about 2 1/2 pounds and 1 3/4 to 2-inches thick
Salt and freshly ground black pepper
2 heads garlic, cloves peeled
6 tablespoons extra-virgin olive oil, divided
2 sprigs rosemary
2 lemons

STANDING RIB ROAST

Provided by Bobby Flay

Time 2h15m

Yield 8 servings

Number Of Ingredients 7



Standing Rib Roast image

Steps:

  • Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
  • Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
  • Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
  • Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
  • Let the meat rest before carving.

1 (6-rib) standing rib roast
Vegetable oil
Salt and freshly ground black pepper
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried sage
Garlic cloves

OUTDOOR GRILLED PRIME RIB ROAST

My DH grilled a Prime Rib roast for company dinner last night and I will never cook it any other way, it was perfectly done. Medium on the end cuts and medium-rare in the middle. The secret is to keep the grill temperature at 475* and never peek while it's cooking!!

Provided by Chef53Kathy

Categories     Meat

Time 2h15m

Yield 6 cuts, 4-6 serving(s)

Number Of Ingredients 2



Outdoor Grilled Prime Rib Roast image

Steps:

  • Season the roast the night before you will be cooking it. Preheat the grill to 475* (we have a gas grill with three sets of burners, light the two side burners and not the one directly under the pan) Remove the roast from the refrigerator about 30 minutes before putting it on the grill. Remove from foil and place in a roasting pan, (we use throw away aluminum pans). Cook the roast for 60 minutes, turn off the grill and allow roast to 'rest' in the hot grill for an additional 60 minutes. It will be wonderful and you will have a great tasting au jus in the baking pan, just skim off the fat. Note, cooking time includes the resting time as well.

Nutrition Facts : Calories 1651.1, Fat 149.1, SaturatedFat 62.2, Cholesterol 331.1, Sodium 240.4, Protein 72.2

4 -5 lbs boneless prime rib roast
2 -3 tablespoons McCormick's Montreal Brand steak seasoning

PRIME RIB ROAST ON CHARCOAL GRILL

This is a very good recipe for grilling beef rib roast. I have used this for both bone-in and boneless roasts with great results on each. Make sure to remove the roast from the fridge about 1 to 2 hours before cooking.

Provided by John Glenn

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 20

Number Of Ingredients 8



Prime Rib Roast on Charcoal Grill image

Steps:

  • Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub.
  • Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
  • Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 0.7 g, Cholesterol 59.1 mg, Fat 24.9 g, Fiber 0.2 g, Protein 16 g, SaturatedFat 9.9 g, Sodium 461.7 mg

2 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons cracked black pepper
2 tablespoons finely chopped fresh rosemary leaves
1 tablespoon sea salt
1 tablespoon beef base
1 (7 pound) beef prime rib roast, at room temperature
2 cups wood chips, or as needed

GRILLED RIB ROAST

Make and share this Grilled Rib Roast recipe from Food.com.

Provided by CookingONTheSide

Categories     Very Low Carbs

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 6



Grilled Rib Roast image

Steps:

  • Preheat grill.
  • Generously rub rib roast with salt and pepper.
  • Sear bottom and sides for 2 minutes each.
  • Top side has too much fat and will cause a grease fire if you cook for 2 minutes.
  • In a bowl combine the fresh rosemary and fresh thyme and drizzle with 3 tbsp of olive oil.
  • Place 2/3's of herbs on the bottom of a cake pan, then the rib roast, fat side up, and then place the remaining herbs on top of the roast.
  • Lower heat to medium low, close lid, and cook for 90 minutes.
  • Carefully remove pan from oven, discard herbs and allow rib roast to sit for 10 minutes on a cutting board to allow juices to redistribute back into the meat.
  • Slice and serve.
  • Note:.
  • 120 -125 degrees for Rare.
  • 130-135 degrees for Medium.
  • 140 -145 degrees for Medium well.
  • 150 degrees for Well done.

Nutrition Facts : Calories 2493.2, Fat 224.1, SaturatedFat 93.6, Cholesterol 496.7, Sodium 363.1, Carbohydrate 3.2, Fiber 2, Protein 108.9

6 lbs rib roast (approximately 3 bones)
1 (1 ounce) package fresh rosemary, divided
1 (1 ounce) package fresh thyme, divided
olive oil
salt
fresh ground black pepper

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  • Grilling a Prime Rib. Few things in life are better than a prime rib roast. This ultimate cut of beef is a holiday favorite and something wonderful, but also one of the most expensive foods you can buy.
  • What You Need. Most full-sized grills can accommodate a three-bone rib roast (5 to 6 pounds), but a larger roast will take up a lot of space—and since this is an indirect cooking method, the grill area needs to be at least twice the size of the roast.
  • Trimming a Rib Roast. You can ask your butcher to trim your roast for you however you want. Butchers will frequently remove the bones from the roast and then tie them back on (if you are using a bone-in roast, which is recommended).
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  • The Final Cut. With the roast section separated from the ribs, it is time to cut into slices. Not all rib roasts are the same and you need to decide whether to go for thick cuts where everyone gets a single slice or thin cuts where each person enjoys a few pieces of meat.
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