How Do You Cook Prime Rib On A Gas Grill

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Grilled Prime number Rib with Garlic & Rosemary

Steven Raichlen

Here's an piece of cake, near foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in listen that the only remotely challenging attribute to cooking prime ribs is timing, and if you lot figure on 12 to 14 minutes per pound (for a bone-in roast), yous'll make a perfect roast every time. Too, you tin permit a cooked prime number-rib roast stand for upwardly to 30 minutes before carving. Indeed, at to the lowest degree 10 to 15 minutes of standing time is recommended to let the juices to flow from the center of the roast dorsum to the outside.

Grilled Prime number Rib with Garlic & Rosemary

Recipe Notes

Advance Prep: None
Grill Time: Most iv hours
Yield: 12 to sixteen servings
Method: Indirect Grilling

Ingredients

For the Beefiness

1 prime rib beef roast (7 ribs; 16 to 18 pounds), tied at 2-inch intervals
6 cloves garlic, each clove peeled and cut lengthwise into 4 pieces
4 to 6 sprigs fresh rosemary, or ane tablespoon dried rosemary

Recipe Steps

Stride i: Prepare the beefiness: Using the tip of a slender paring pocketknife, make a series of 1/2-inch-deep holes in the roast, by and large in the sheath of fat on top, only also in the sides and bottom. The holes should be almost 2 inches autonomously. Insert slivers of garlic in half of the holes. Strip the leaves off 1 or two of the rosemary sprigs and insert them in the remaining holes (or insert the dried rosemary). Slide the remaining sprigs of rosemary nether the string used to tie upward the roast.

Step two: Make the rub: Grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender. Add together the salt and paprika and grind to mix. Rub the mixture all over the roast, especially over the sheath of fat on top.

Footstep 3: Ready the grill for indirect grilling, place a big drip pan in the heart, and preheat the grill to medium.

Step 4: When prepare to cook, brush and oil the grill grate. Place the roast, fat side up, on the hot grate over the drip pan and encompass the grill.

Step 5: Grill the roast until cooked to taste, three 1/2 to 4 hours for a medium-rate roast of this size, figuring on 12 to 14 minutes per pound. (If using a charcoal grill, you'll demand to add together ten to 12 fresh dress-down to each side every hour. If using a gas grill, keep the cover airtight at all times.) Utilise an instant-read meat thermometer to test for doneness; you'll want to cook the roast to 135 degrees F for medium-rare, 160 degrees F for medium.

Stride half-dozen: Transfer the roast to a platter or carving board and encompass it loosely with aluminum foil. Let the roast residual for x to 15 minutes before carving and serving. The easiest way to carve the roast is to cut it into rib sections using a long, slender pocketknife, so slice it into sparse slices to serve.

Recipe Tips

When buying prime ribs, exist sure to choose a roast with a thick jacket of fat. The fat melts as the roast cooks, basting and tenderizing the meat.

If you can't notice fresh rosemary, the beef will have enough of flavor grilled with dried rosemary.

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