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.
Perfectly Grilled Prime Rib
- 2 tablespoons coarse salt
- 2 tablespoons cracked black pepper
- 2 tablespoons garlic powder
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon onion powder
- 1 tablespoon smokey paprika
- 1 package beef onion soup mix
- 1/4 cup brown sugar
- prime rib (enough for the amount of people being served)
- Mix rub ingredients together and set aside.
- 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.