It's hard to believe that prime rib, a showstopping main dish, is also one of the easiest roasts to cook. This nearly foolproof roast has a rich, beefy flavor and a tender, succulent texture. It makes an elegant addition to any holiday or special occasion table, while simple enough to make for any intimate family dinner. Whether you grill it over indirect heat or roast it in the oven, you can cook a delicious prime rib dinner with minimal work.
Turn the oven on, setting it to 450 degrees Fahrenheit. While the oven is heating up, season your prime rib roast. Although you can just use salt and pepper to keep it simple, if you want a little extra flavor, try seasoning it with some of your favorite herbs and aromatics. For example, you could crush fresh garlic with a few teaspoons of chopped herbs such as rosemary or thyme.
Grab a shallow pan and place the prime rib in it with the bone side facing down. Roast it at 450 degrees F for 15 minutes to sear the outside, and then turn the oven down to 350 degrees F.
Continue roasting the prime rib for 45 to 90 minutes, depending on how done you like your meat. Check it by inserting an instant-read thermometer in the meatiest part of the roast.
Remove the roast once the thermometer reads 120 degrees F if you like the meat rare, 125 degrees F for medium-rare and 130 degrees F for medium. Place the roast on a carving board, cover it with foil and let it rest for about 20 minutes before carving.
Set the grill up for grilling your prime rib over indirect heat. For a charcoal grill, split the coals on either side of the firebox, leaving the middle area empty, or rake the coals to one side. To set up a gas grill, turn one burner on and leave the other one off. Put a pan under the grates in the unlit area of the grill to catch any drips of fat or other juices while the meat is grilling.
Season the prime rib while your grill is getting hot. You can keep it very simple by sprinkling the prime rib with salt and pepper, or by making a dry rub by combining some of your favorite dried seasonings. Some examples could include rosemary, paprika, cumin, coriander, chili powder, garlic powder or brown sugar.
Brush the grill grates to make sure that they're free of debris before brushing the grates with oil or misting them with cooking spray. Place the prime rib, with the fat side facing up, on the grates over the unlit burners.
Cover the grill and grill the prime rib for roughly 12 to 14 minutes per pound. After about one hour, insert an instant-read thermometer in the meatiest part of the roast.
Pull the roast off the grill and transfer it to a carving board once the thermometer reads 130 degrees Fahrenheit for rare meat, 140 degrees F for medium-rare or 160 degrees F for medium. Tent the prime rib with aluminum foil and let it rest for 20 to 30 minutes before slicing and serving it.
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- Meat: A Kitchen Education; James Peterson
- The Complete Meat Cookbook; Bruce Aidells and Denis Kelly
- Weber's Art of the Grill; Weber-Stephen Products Co.
- The Barbecue! Bible 10th Anniversary Edition; Steven Raichlen
- Mastering the Grill; Andrew Schloss and David Joachim
- Lobel's Prime Time Grilling; Stanley, Leon, Evan, Mark, and David Lobel
- Add extra flavor to your prime rib by rubbing it with your dry rub, covering it with plastic wrap and refrigerating it for three to 12 hours before cooking it.
Caryn Anderson combines extensive behind-the-scenes writing experience with her passion for all things food, fashion, garden and travel. Bitten by the travel bug at the age of 15 after a trip to Europe, Anderson fostered her love of style and fashion while living in New York City and earning her degree at New York University.