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Three thick slices of medium-rare prime rib with a dark crust, garnished with fresh thyme sprigs.

Grilled Prime Rib Roast

This recipe shows you how to cook a 6 lb prime rib roast on the grill using indirect heat for a smoky flavor and a good crust.
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Prep Time 3 hours
Cook Time 2 hours 30 minutes
Total Time 5 hours 30 minutes
Servings: 12 people
Course: Dinner
Cuisine: American
Calories: 1424
Ingredients Equipment Method Notes

Ingredients
  

  • 6 lb rib roast
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp Girls Can Grill Brisket Rub
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary, chopped
  • 1/2 tsp ground allspice

Equipment

  • Grill
  • Knife
  • Small bowl

Method
 

  1. Trim the roast. Run your knife between the bones and the meat, slicing down until you almost reach the bottom. Do not separate the two bones. Score the fat on top of the roast.
  2. Season the roast. Combine the oil, garlic, and spices in a small bowl. Rub this mixture all over the meat, including the partially separated bone area. Let the roast rest at room temperature for 2 to 3 hours.
  3. Heat the grill to 250F degrees using indirect heat.
  4. Smoke the roast. Place the roast on the grill, fat side up. Cook until the internal temperature reaches 110F degrees, which takes about 2 hours.
  5. Build the crust. Keep the meat over indirect heat, and raise the grill heat to 400F degrees. Grill until the internal temperature reaches 135F degrees, about 30 minutes. Remove the roast from the grill. Let it rest for 30 minutes before slicing.
  6. Slice and serve. If you prefer your rib roast more done, place the individual slices back on the grill until they reach your preferred doneness.

Notes

This recipe focuses on cooking the initial roast. You can use the leftovers later for other meals.