Entrées

Perfectly Grilled Prime Rib

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Also called a Standing Rib Roast, Prime Rib is a succulent cut of meat, having juicy tenderness in every bite. This particular cut of beef comes, as you might expect, from the rib section of the cow. It’s a hardy piece of beef, usually weighing around 14 pounds (come hungry). That size feeds 7 people easily, especially if you offer sides.

You can get as playful as you want with the spices in the rub. For example, if you like a little heat, add cayenne pepper. For a little sweet, try ginger.

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Perfectly Grilled Prime Rib

Also called a Standing Rib Roast, Prime Rib is a succulent cut of meat, having juicy tenderness in every bite. This particular cut of beef comes, as you might expect, from the rib section of the cow. It’s a hardy piece of beef, usually weighing around 14 pounds (come hungry). That size feeds 7 people easily, especially if you offer sides.
You can get as playful as you want with the spices in the rub. For example, if you like a little heat, add cayenne pepper. For a little sweet, try ginger.

Ingredients

  • 2 Tbs Coarse Salt
  • 2 Tbs Cracked Black Pepper
  • 2 Tbs Garlic Powder
  • 1 Tbs Thyme
  • 1 Tbs Oregano
  • 1 Tbs Onion Powder
  • 1 Tbs Smoky Paprika
  • 1 Package Beefy Onion Soup Mix
  • ¼ Brown Sugar

Instructions 

RUB INSTRUCTIONS

  • It couldn’t be easier. Just mix them well together and set aside

PRIME RIB INSTRUCTIONS

  • Remove the silver skin from the back of the ribs. If you leave it on, it makes the roast tough and ropy. Loosen the skin with a knife, then pull it off with a paper towel for traction.
  • Slice between each bone about ½ way down.
  • Apply the rub liberally on all sides of the Prime Rib.
  • Put the meat into the refrigerator overnight, giving the flavors more time to develop.
  • Remove the meat the next day and bring it to room temperature before grilling.
  • Set your barbecue for indirect heat with a temperature of 250 degrees F.
  • Put the fat side of the ribs upward-facing you on the grill.
  • Cook for 2 hours (the meat should be 100 F).
  • Increase the grill heat to 400 F., creating a crust. When the meat reaches 125 F, it is medium-rare.
  • Remove the Prime Rib and let it rest for a half-hour. No cheating! The time is necessary so the juices within spread evenly.
  • Serve.

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