The holidays call for something extra special. A juicy, charcoal-grilled, bone-in prime rib is always a crowd pleaser and it couldn’t be simpler to make. If you usually make your prime rib in the oven, I strongly encourage you to try it on the grill. The juicy, rich steak and the crunchy herb crust (my favorite part!) are so much better when grilled over an open flame with a hint of smoke. Below is my super easy recipe and be sure to check out Weber Nation if you want more details and instructions about how to master the basics of charcoal grilling.
- Special equipment - 2 handfuls apple wood chips
- 3 tablespoons finely chopped fresh rosemary leaves
- 3 tablespoons finely chopped fresh thyme leaves
- 6 medium garlic cloves, crushed
- 2 tablespoons olive oil
- 1 5-lb rib roast, trimmed of excess fat
- Kosher salt
- Freshly ground black pepper
- In a small bowl, soak wood chips in water for at least 1 hour.
- In a small bowl, mix first 4 ingredients together until a thin paste forms. Coat the roast evenly on all sides with the paste. Season the roast generously with salt and pepper. Allow the roast to stand at room temperature for 30 to 45 minutes before grilling.
- Prepare the grill for indirect cooking over medium heat (about 400 degrees).
- Brush the cooking grates clean. Drain and add the wood chips on top of the charcoal and close the lid. When the wood begins to smoke, place the roast on the grill, bone side down, over indirect medium heat. Cook with the lid closed as much as possible, until the internal temperature reaches 120 to 125 degrees for medium-rare, about 1½ to 2 hours.
- Remove the roast from the grill, cover loosely with foil, and let rest about 20 minutes. Cut the roast into thick slices and serve immediately.
I originally developed this recipe and wrote this blog for the official Weber blog. It will be posted soon and you can check it out here.