Grilled Prime Rib Roast is a show-stopping centerpiece for Christmas dinner or any special gathering. This straightforward grilling technique produces a deeply seared exterior and a tender, juicy interior that highlights the beef’s natural flavor.
Surprise your guests this holiday with a beautifully grilled prime rib. Serve it alongside horseradish sauce, grilled asparagus, twice-baked potatoes and garlic cheese biscuits for a memorable feast.
A high-quality cut like prime rib needs only minimal seasoning to shine. A light coating of olive oil plus coarse salt and pepper enhances the beef’s smoky, savory character without masking it.
Ingredients Needed for Prime Rib Recipe
- Prime Rib Roast — this method works for a standing rib roast (bone-in) or a boneless prime rib.
- Olive Oil
- Flake Sea Salt or Coarse Salt
- Coarse Ground Pepper
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Step-By-Step Directions for Prime Rib on the Grill
- A few hours before grilling, remove the prime rib from the fridge to bring it to room temperature. This helps it cook evenly.
- Pat the roast dry with paper towels if there is any moisture on the surface.
- Removing the silver skin from the bones is optional. For this cook, the skin was left on since the meat was carved from the bones after grilling.
- Rub olive oil over the entire roast.
- Season generously on all sides with coarse salt and cracked black pepper.
- Preheat the grill to a searing temperature of about 450°F. Add hickory or pecan chunks for a light smoke if desired. The method works on ceramic, charcoal, or gas grills.
- Sear the roast 3–5 minutes per side with the grill closed to build a flavorful crust. Use a large spatula and skewer or tongs to turn the roast safely.
- Move the roast to a pan and lower the grill temperature to 300–325°F. Place a pan of water under the grate to catch drippings and minimize flare-ups.
- Return the roast to the grill with the bone side down and cook over indirect heat. Plan on roughly 10–15 minutes per pound, depending on your preferred doneness. For rare, remove the roast when the internal temperature reaches about 125°F. A 10-pound roast took approximately 2 hours in this cook.
- Use a digital meat thermometer to check the center of the roast so you can pull it at the perfect temperature for your preference.
What Temperature to Grill Prime Rib Roast
Keep in mind the roast will continue to rise 5–10°F while resting.
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Well Done: 140–145°F
We prefer rare, but you can cook to medium or medium-well if you like. Longer cooking times will result in drier, firmer meat, so monitor the internal temperature closely.
- Remove the roast from the grill and transfer it to a cutting board. Tent loosely with foil and rest for 15–20 minutes to allow the juices to redistribute.
- Using a sharp knife, cut between the rib bones (if bone-in) and slice the roast into thin portions.
- Serve immediately with horseradish sauce and your favorite holiday sides.
How to Store and Reheat
- Storage: Slice remaining meat from the bones and wrap leftovers tightly in 2–3 layers of plastic wrap. Refrigerate up to 4 days. For longer storage, wrap in foil or use a zip-top freezer bag and freeze for up to 3 months.
- Reheat: Warm slices gently in a skillet with a little olive oil or butter over medium heat, flipping after about 2 minutes, until heated through.
Best Occasions to Serve Prime Rib Roast
Prime rib roast is a classic choice for Christmas but also makes a stunning main course for Thanksgiving, Easter, Father’s Day or any formal celebration. It’s one of the best cuts to serve when you want to impress a crowd.
More Delicious Holiday Dinner Ideas
- Garlic Butter Standing Rib Roast — a rich option with toasted garlic butter for deep flavor.
- Grilled Boneless Prime Rib — try a boneless prime rib with garlic and rosemary for a refined presentation.
- NY Strip Roast — seasoned with a simple dry rub, it’s another great roast for entertaining.
Make the holidays special with a grilled prime rib roast and all the trimmings. Properly seared and cooked to the right temperature, this roast feeds a crowd and makes any occasion feel festive.
If you try this recipe and enjoy it, please leave a comment and a five-star review.
Print Recipe
Prime Rib Roast
Ingredients
- 10 pound prime rib roast standing rib roast or boneless
- 2 tablespoons olive oil
- 2 tablespoons flake sea salt or kosher salt
- 2 tablespoons coarse ground pepper
Instructions
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Set the prime rib roast out to come to room temperature a few hours before grilling.
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Pat the roast dry with paper towels if needed.
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Removing the silver skin from the bones is optional; we left it on for this cook and carved the meat off after grilling.
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Coat the entire roast with olive oil and season all sides generously with salt and pepper.
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Prepare a hot grill to 450°F and add hickory or pecan for smoke if desired. We used a ceramic charcoal setup, but gas or other charcoal grills work fine.
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Sear the roast 3–5 minutes per side with the grill closed. A large spatula and skewer help when turning the roast.
-
Move the roast to a pan and drop the grill temperature to 300–325°F. Place a pan of water under the grate to catch drippings and prevent flare-ups.
-
Return the roast to the grill, bone side down, and cook about 10–15 minutes per pound until it reaches your desired internal temperature. For rare, pull at about 125°F. A 10-pound roast cooked in roughly 2 hours.
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Use a digital meat thermometer to check the center for perfect doneness.
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Remove the roast from the grill to a cutting board, tent with foil, and rest 15–20 minutes.
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With a sharp knife, make a deep cut between the meat and bone if needed, then slice the roast thinly and serve.
Notes
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Well Done: 140–145°F
Storage
Slice remaining meat from the bones and wrap in 2–3 layers of plastic wrap. Refrigerate up to 4 days, or wrap in foil/zip-top bag and freeze up to 3 months.
Reheat
Reheat slices in a skillet with olive oil or butter over medium heat, turning after about 2 minutes until warmed through.