Ingredients
Equipment
Method
- Take your prime rib roast out of the refrigerator at least 1-2 hours before cooking. This allows the meat to come to room temperature, ensuring more even cooking. Pat the roast completely dry with paper towels. This step is crucial for achieving a beautiful, browned crust.1 (3-4 pound) prime rib roast (bone-in or boneless)
- Set up your grill for indirect heat at a temperature of 250°F (120°C). If your grill doesn't have a built-in thermometer, you can use a grill thermometer. Simultaneously, preheat your oven to 250°F (120°C). This dual heat source will create the perfect environment for slow roasting.
- In a small bowl, combine the kosher salt, garlic powder, onion powder, black pepper, dried rosemary, and dried thyme. Mix well to create a fragrant and flavorful rub.2 tablespoons kosher salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, 1 teaspoon dried rosemary, 1 teaspoon dried thyme
- Drizzle the entire prime rib roast with olive oil, ensuring it's lightly coated on all sides. Generously rub the spice mixture all over the roast, pressing it into the meat to adhere. Don't be shy – the seasoning is key to the exceptional flavor.1 (3-4 pound) prime rib roast (bone-in or boneless), 2 tablespoons olive oil, 2 tablespoons kosher salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, 1 teaspoon dried rosemary, 1 teaspoon dried thyme
- For an extra layer of flavor and a beautifully seared exterior, place the seasoned prime rib roast directly over indirect heat on your preheated grill. Close the lid and cook for about 15-20 minutes, turning occasionally, until a nice crust has formed on all sides. This searing step adds depth that’s hard to replicate with oven-only methods.1 (3-4 pound) prime rib roast (bone-in or boneless)
- Carefully transfer the seared prime rib roast to a sturdy baking sheet or a roasting pan. If you skipped the grill sear, place the roast directly into the prepared roasting pan.1 (3-4 pound) prime rib roast (bone-in or boneless)
- Place the roasting pan in the preheated oven (still at 250°F / 120°C). Roast for approximately 13-15 minutes per pound for rare, 16-18 minutes per pound for medium-rare, or 20-22 minutes per pound for medium. It's highly recommended to use a meat thermometer for accuracy.
- For rare (120-125°F / 49-52°C internal temperature)
- For medium-rare (130-135°F / 54-57°C internal temperature)
- For medium (135-140°F / 57-60°C internal temperature)
- Note: The temperature will rise an additional 5-10 degrees Fahrenheit as it rests.
- Once the prime rib reaches your desired internal temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for a minimum of 15-20 minutes, or up to 30 minutes for larger roasts. This resting period is crucial; it allows the juices to redistribute throughout the meat, resulting in a more tender and moist final product.
- After resting, carve the prime rib into thick slices against the grain. Serve immediately with your favorite au jus, horseradish sauce, or side dishes.1 (3-4 pound) prime rib roast (bone-in or boneless)
Notes
Leftover prime rib can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat gently in a skillet with broth or in a 300°F oven.