As you approach the cooking time when the prime rib roast should be done, begin testing the temperature in the middle of the roast. Shortly before putting the rib on the grill, apply your favorite beef roast dry rub evenly on all surfaces. Rib steaks should be thick enough to sear without cooking through, but not so thick that you are essentially grilling a roast beef. Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Ingredients. Most full-sized grills can accommodate a three-bone rib roast (5 to 6 pounds), but a larger roast will take up a lot of space—and since this is an indirect cooking method, the grill area needs to be at least twice the size of the roast. Grilling Prime Rib. Carryover cooking will take the steaks about 5 degrees higher off the grill. Grilling is always done at high temps, usually at least 450 to 500 F. for steaks. And, you can't have Prime Rib without homemade Au Jus sauce, so I show you my recipe for Au Jus as well. The key takeaway when serving the perfect prime rib is knowing just when to remove it from the grill. With the roast section separated from the ribs, it is time to cut into slices. If buying bone-in prime rib, plan on feeding 2 people per bone, or 1 pound per person. You can pour these into the pan with the drippings from the grill for making gravy. Lay the prime rib on the grill with the Fat on the top side and reduce heat to 300 Close lid and cook 3-4 hours. … When you put a prime rib in a roasting pan in the oven, there is a little more control over what happens to the drippings. After that purchase, make sure you stock the right tools to complete the job. If the roast is heavily browned and crusty on the outside and cold in the middle, the grill temperature is too high. This means taking it to the grill to utilize the grill's great roasting capabilities and get extra flavor from a little smoke. The Right Timing When Grilling or Smoking Prime Rib, Top 10 Easter BBQ Dishes for the Grill or Smoker. Test the temperature on either side of the roast to determine how evenly it is cooking and turn to accommodate. Brush the cooking grates clean. This rest time allows the meat to relax, the heat to even out, and the juices to distribute. You should also place a pan underneath the grates to catch the drippings from the meat. This should be an easy cut since the bones are smooth. Be sure to keep tracking the internal temperature the desired … The ideal rib steak is about as thick as a bar of Dial soap. This process is going to take about 15 to 20 minutes per pound depending on the level of doneness you are aiming for and your particular grill. Cut 2 lemons in half and cut ends off. Some variations will come from the recipe, method (for example, spit-roasting vs. directly placing on the grill grate), and your desired doneness. 4. Set aside. Cut between the bone and meat of each steak. Generally, there is a heavy fat cap over the top of this roast and it can be peeled away easily. During the cooking time, you may need to add more water. It's a good idea to turn the roast around every 45 minutes or so. Underneath the grate, place a disposable aluminum pan to catch the drippings and fill it with water to prevent those drippings from burning. Turn about 1 minute prior to the halfway point. The key to not overcooking a thick rib steak is to sear the steak on both sides. For a 2- to 4-bone rib roast, allow it to rest for 10 to 15 minutes. Cover and keep warm while resting. This is best done with a pair of grilling gloves. To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. The most vital ingredient here is salt—without a good dose of salt, the meat will not have much in the way of flavor. It is best to add boiling hot water so that you don't drop the cooking temperature significantly. A prime rib steak needs preparation, just as a roast does. Then move to medium, ash-covered coals and continue to grill for the times listed in the chart below. This post is brought to you by MEATER, which provided advertising support. Frequent testing of the internal temperature is also a good idea. [Do not turn the meat during cooking… The best starting place for seasoning a rib roast is olive oil. prepare your steak by sprinkling salt and pepper on all sides of it. On the high temperature sear the steaks about 2 minutes on each side with the lid down. When grilling a prime rib roast, the grill's temperature should be around 350 F/175 C. You will need to trim the fat and season the meat before placing on the grill, as well as turn it often for even cooking. This means that as it grills you will need to make adjustments to the cooking temperature of the grill. You might want to place a kitchen towel over the aluminum foil while it rests to hold in more heat. Watch a demonstration of how MEATER can help you achieve the perfect prime rib: The BarbecueBible.com staff love MEATER so much we’ve partnered with them offer you a discount when you order today! Think of a ribeye steak as a slice of a prime rib roast. 6.5 lb prime rib roast BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. I'm a big proponent of the “reverse sear” technique for New York strip steaks and filets but not so much with ribeyes. This smoked prime rib recipe is really easy and can be done in about 3 hours. In general, resting can be done by placing the roast on a cutting board and covering it with aluminum foil. In addition to the prime rib roast, you will need: This process is going to take about 15 to 20 minutes per pound depending on the level of doneness you are aiming for and your particular grill. Use the cooking time chart for prime rib to calculate the time you need. https://www.marthastewart.com/337712/grilled-rib-eye-steaks The same goes for sous vide. Place the roast and pan on the grill on the indirect side where you don't have any burners on. It is important to keep in mind that thicker cuts will be tougher and thinner cuts will be drier. He has written two cookbooks. The advantage of this method is that seasonings can be put between the roast and the bones. Texas Shoulder Clod (Barbecued Beef Shoulder), Cherry-Smoked Strip Steak with Cutting Board Sauce, Rotisserie Prime Rib with Horseradish Cream. Take a sharp, long knife and slide it along the bone keeping as much of the meat on the roast section as possible. Make sure to measure the space before you buy a roast. Pour into a serving bowl, cover, and let stand at room temperature while Sometimes the bone in variety is referred to as a prime rib steak, but they are the same cut of meat. The grate will act like the rack in a roasting pan and needs to be free of debris before you start cooking. We recommend turning … This is why a frequent monitoring of the cooking temperature with a reliable meat thermometer is necessary. With our cookbook, it's always BBQ season. Let the salt penetrate for about 40 minutes before the steak meets the stove or grill. Press the salt and pepper into the steaks. Not all rib roasts are the same and you need to decide whether to go for thick cuts where everyone gets a single slice or thin cuts where each person enjoys a few pieces of meat. Place the lemons on the grill with the steaks and serve with the steak. Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat. If you want to trim the roast yourself, the goal is to expose more of the meat so that seasonings and some smoke can reach it. Close the grill lid and cook until the rib roast hits 10 °F less than your desired level of doneness. The meat will be more flavorful if you roast it with the ribs still attached, but a boneless roast is definitely easier to carve. Sear it for a few minutes on each side until it’s finished cooking and you’ve gotten your grill marks. This ultimate cut of beef is a holiday favorite and something wonderful, but also one of the most expensive foods you can buy. More BarbecueBible.com recipes to try with your new MEATER thermometer: Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! Medium rare is going to be a temperature of 135 F/55 C, but the temperature will continue to rise about 5 F/3 C while the roast rests after grilling is done—so if you want your prime rib medium rare, you need to remove it at 130 F/55 C. If you are collecting drippings, you will need to remove the cooking grates and lift out the drip pan. Shop now on MEATER.com and use offer code BBQBIBLE to receive 10% off your purchase! This challenge can make larger cuts of beef especially intimidating to tackle, perhaps none so more than prime rib. © 2021 Barbecue! Terms & Policies | Privacy Policy For the second stage of cooking, have your grill pre heated to high heat. (Remember, this is indirect cooking so there will be no flame under the roast.) Tie the rib with string to get it as round as possible – this will help it cook evenly. Bible. Second, cook steak on a hot grill, so pre-heat the grill at a high temperature at least 15 minutes ahead of time. Get a good sear and grill marks on one side, then turn the steak to finish cooking on the other side, searing well. You’ll need butcher’s string, fuel for the grill, and most importantly, a thermometer like MEATER to monitor the meat’s internal temperature. Well-flavored fat is not as important as well-flavored meat. sear the steak on all sides. You want your prime rib roast to be cooked through the middle and nicely crusted on the surface, not burnt on the outside and raw in the middle. All rights reserved. Remove the steak to a plate and let it rest for 5 minutes. Smoked Prime Rib on the Pit Boss Pellet Grill. Place seasoned steaks on a hot grill, and cook for 4 to 6 minutes on each side for medium-rare. LET YOUR STEAKS REST. A single rib section will serve 2 to 3 people. (Please note, it’s not applicable with other discounts, and only valid for one use per customer.). These juices should be heated to boiling temperature. Transfer the steaks to a cutting board. April 26, 2020 0 Comments. Third, to cook … The addition of the mustard adds a great depth of flavor. There will be a good amount of juices trapped in the foil wrapping after the resting time. While there is a good amount of fat in this cut of meat, a coating of oil will help the surface brown and it will act to hold seasonings in place. To treat this right and to get the most out of your investment requires the right cooking method. To make your next attempt more successful, we’ve compiled a list you can use as a guide to achieving the perfect prime rib: Choosing the right meat purveyor is, of course, incredibly important. Even if you are using a large grill and have the heat on either side of the roast, it will be difficult to cook the meat correctly without turning. If it is getting low, you may need to add water. Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side. Put a water pan under the grates, and directly below where you will place the roast. Site by Being Wicked, a thermometer like MEATER to monitor the meat’s internal temperature. Brush with olive oil and season with salt and pepper. Knowing your grill and your fire is very important to this process, and be prepared to make adjustments to the cooking temperatures. It is better to have diluted drippings that can be boiled down later than burnt drippings that are useless. Place the slices on a warmed platter and immediately wrap up those bones and any portion of the roast you are not serving right away. https://damndelicious.net/2020/02/01/how-to-cook-a-ribeye-steak On a gas or charcoal grill, you are going to need to capture the drippings, but also keep them clean enough to use. For crowds of 8 or fewer, a 4-bone prime rib (weighing about 8 pounds) has plenty of wow power and fits comfortably on most grills. 1. Preheat your grill to 225–235 degrees. Season steaks generously on both sides with salt and pepper. Using a programmable meat thermometer can greatly enhance your ability to achieve the perfectly sizzling, crusty exterior of the best prime ribs, with brown bones and a sanguine meaty center that is exactly the right temperature when it’s time to serve. This is key for a … Season rib-eye steaks olive oil and a generous helping of salt and pepper all sides. While the grill is preheating, prepare your prime rib by applying a light coat of olive oil over the entire roast. To cook on a gas grill, preheat on high. Get it free when you sign up for our newsletter. Then sprinkle kosher salt on both sides. Set up your grill for indirect heat and cook the steak on the cooler side. Use the cooking time chart for prime rib to calculate the time you need. Pre-Heat your grill to 375 degrees for 15 minutes prior to grilling. Total Cook Time for Prime Rib: Preparation and cook time combined can range from 1-3 hours. Knowing your grill and your fire is very important to this process, and be prepared to make adjustments to the cooking temperatures. This will let you get to the meat with your flavors. This will form a flavorful crust. Reverse seared ribeyes come out more like prime rib than grilled steak and if I wanted prime rib, I would cook it. Air-dry the steak on a wooden cutting board. Otherwise, the bones can be left in place and carved off later. About 60 minutes before grilling prime rib remove from the refrigerator to bring to room temperature. The secret to this is to make sure that the cooking grate that the roast is going to sit on is very, very clean. Rest for 10 minutes before serving. Transfer your roast to a carving board and tent loosely with aluminum foil. Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare (125º to 130ºF), turning once (if flare-ups occur, move the steaks over indirect heat until the flames subside and add a minute or so to grilling time).Remove the steaks from the grill … It can come with the rib or boneless. For a prime rib roast that is medium-rare, continue to grill for 1.5-1.75 hours until a meat thermometer inserted in the thickest part of the roast registers 125°F. To finish your mouth-watering, gourmet-quality ribeyes, you can baste the tops with a dollop of creamy butter to add moisture, richness, and a burst of flavor. When it gets close to the desired cooking temperature (about 10 degrees away), flip it onto the hot side of the grill. Salt all sides of the roast with coarse sea salt and place in the refrigerator for 3 days. Set up your gas grill for smoking. This will promote even cooking, inside and out. A boneless rib roast may be called "eye of the rib" roast -- or if the ribs are still attached, a "standing rib" roast. If the meat is pale and grey on the outside while the center temperature is rising nicely, the grill temperature is too low. Pat dry with paper towels and place roast on wire cooling rack. You can ask your butcher to trim your roast for you however you want. Preparation and cook time combined can range from 1-3 hours. Some variations will come from the recipe, method (for example, spit-roasting vs. directly placing on the grill grate), and your desired doneness. Butchers will frequently remove the bones from the roast and then tie them back on (if you are using a bone-in roast, which is recommended). Whatever seasoning you choose, center it on the meat and not the fat, apply it thickly, and be gentle with the roast to keep it in place. Whether you’ve been grilling for years or are about to embark on your first cook, one of the universally challenging things about grilling beef is ensuring the optimal internal temperature is achieved. This should take about 3 hours for medium rare. Anything larger should rest for 15 to 20 minutes. A whole 7-bone prime rib can weigh up to 25 pounds. 4. Decide whether you want your prime rib rare, medium-rare, or medium, remembering the internal temperature will rise 5 to 10 degrees after you’ve removed the meat from the grill. Charcoal Grill. If buying boneless prime rib, allow 1/2 pound per person—more if you want leftovers (and you will definitely want leftovers!). It's always a good day when there's Prime Rib. If you are using a smaller grill and have the heat on only one side, then the roast might need to be turned more than once. Grilling indirectly will require that the prime rib roast is turned periodically to ensure even cooking. This allows the juices to redistribute and the steaks to finish cooking. First, make several half inch deep holes in your meat across all sides of the roast with a sharp knife, … While testing the temperature and moving the roast accordingly, take note of the level of the water in the drip pan. This next step is optional, to add a smoky flavor soak 2 wood chunks covered in cold water for 1 hour and drain or soak wood chips 15 minutes in cold water and drain, place in an aluminum or tinfoil container. Few things in life are better than a prime rib roast. An ideal method is to use a paste of oil, herbs, salt, and spice, like the herb-Dijon prime rib paste. If you buy a roast with the ribs attached, have the butcher remove the the backbone, or the roast will be difficult to carve. There is a holiday favorite and something wonderful, but they are the same cut of meat temperature desired. Bbqbible to receive 10 % off your purchase steak to a plate and let it rest for to. 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