Prime Rib Roast
Prep: 20 mins Cook: 3 hrs Resting Time: 30 mins Total: 3 hrs 50 mins
Yield: 1 Roast
- 1 (7-bone) whole prime rib roast, about 18 pounds
- 6 to 8 cloves garlic, slivered
- 2 to 3 sprigs fresh rosemary, finely chopped
- 2 tablespoons freshly ground black pepper
- 2 tablespoons dried rosemary
- 2 tablespoons sea salt
- 2 tablespoons paprika
- Gather the ingredients.
- Prepare grill for indirect grilling by placing a large dripping pan underneath the grate, directly below where the roast will be placed. Make sure you know the weight of your prime rib to help you figure the cooking time and ingredient amounts. Plan on grilling over indirect heat for 12 to 14 minutes per pound. If you are using a smaller roast, adjust the ingredients and cooking times accordingly. Aim for a grill temperature of about 375 F.
- Periodically add water to the pan to keep the drippings from burning away, especially if you want to make gravy.
- With a sharp paring knife, make a series of 1/2-inch deep holes spaced every 2 inches all over the roast.
- Insert the garlic slivers in every other hole and a leaf from the rosemary in the rest.
- Combine black pepper, dried rosemary, salt, and paprika, and rub the mixture over the surface of the meat.
- When the grill is ready, place the roast on the well-oiled grate directly over the dripping pan.
- Cook for about 12 to 14 minutes per pound. An 18-pound roast will take about 3 1/2 to 4 hours. It is very important to use an accurate meat thermometer to check for doneness. You do not want to overcook this roast.
- When the meat reaches an internal temperature of 115 F to 125 F, remove it from the grill.
- Place the roast on a platter and cover loosely with foil. The meat will continue cooking, and the internal temperature will continue to rise. Tent loosely with aluminum foil and let rest for at least 15 minutes but no more than 30 minutes.
- Once the roast has rested, slice it.
Recipe by Derrick Riches on www.thespruceeats.com