Prime rib is a cut of meat from the ribs of a cow and is considered a primal cut. One of the distinguishing features of prime rib is the fat cap, a layer of fat that covers the top of the ribs, which is sliced into and stuffed with spices. This recipe calls for a seven bone prime rib and will feed 12 to 14 people.
Use a long knife to slice under the line of the fat cap on top of the seven-bone prime rib. Cut all the way to the end but do not cut all the way through. Ensure the layer of fat is still connected to the meat at the bottom. The cut should turn the fat cap into a large flap.
Stuff your favorite seasonings, meat rubs or marinades into the flap, then close it. This allows the seasonings to directly contact the meat, while the fat keeps them from running off.
Place the prime rib into the refrigerator and let it sit until 30 minutes before you are ready to cook. Remove the rib and allow it to sit at room temperature until you put it on the grill.
Prepare a gas grill for indirect cooking by setting a medium flame on one side. Place a meat thermometer into the prime rib and put the meat on the grill, opposite the flame.
Continue cooking until the internal temperature of the prime rib reaches 130 degrees F. Every 30 minutes, turn over the prime rib to encourage it to cook evenly.
When it reaches 130 degrees, remove it from the grill and cover it with aluminum foil for 30 minutes. During this time, the temperature of the prime rib will continue to rise 5 to 10 degrees, bringing it to medium rare. Carve and serve.
- If you prefer your prime rib a little more done, allow it to cook until it reaches 135 degrees before removing. This will still result in a medium-rare prime rib but will be a little more done.
- Don't remove the prime rib before it reaches 130 degrees. Any lower temperature and the rib will be rare and should not be eaten because of the risk of sickness.