Grilled Prime Rib
- 5 lb boneless prime rib roast tied back
- 1 Tbsp ground black pepper
- 8 cloves minced garlic
- 2 tsp dried rosemary crushed
- 1 tsp onion powder
- 2 Tbsp kosher salt
- 1 tsp dried thyme leaves
Trim any excess fat from the top of the roast, down to about 1/4'' thick.
In a small bowl combine everything except the prime rib. Stir to combine. Rub the seasoning mixture all over the prime rib. Tie back prime rib if this is not done with butchers twine. Let sit at room temperature for one hour. The prime rib will grill more evenly if it's at room temperature.
Preheat your grill according to manufacturers directions to 250 degrees.
Place the prime rib roast on the grill fat side up and close the lid. Grill until the internal temperature is 110 degrees F. This will take about 2 hours.
Then turn the heat up on the grill to 400 degrees. Grill prime rib until the internal temperature is 120 degrees for rare or 130 degrees for medium. This will take about 20-30 minutes.
Remove the roast to a cutting board and tent with foil. Allow to rest for 30 minutes. Slice and serve immediately.
Calories: 679.95kcal | Carbohydrates: 0.87g | Protein: 30.91g | Fat: 60.35g | Saturated Fat: 25.2g | Cholesterol: 137.17mg | Sodium: 1496.69mg | Potassium: 509.01mg | Fiber: 0.21g | Sugar: 0.03g | Vitamin A: 9.5IU | Vitamin C: 0.57mg | Calcium: 21.25mg | Iron: 3.33mg