Lauren Cook
Ultimate Prime Rib Recipe
The succulent, intense flavor combined with a tender texture make it hard to top … we call it the Ultimate Prime Rib, and it’s perfect for those special guests you host over the holidays.
What's In It?
- 1 (4 or 6-rib) standing rib roast
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
- 2 Tbsp dried thyme
- 2 Tbsp dried basil
- 2 Tbsp dried sage
- 1 tsp smoked paprika
- 1 Tbsp dark brown sugar (optional)
- 6 garlic cloves, peeled
How to Make It
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For the sear, set your grill up for a direct cook over high heat (500 degrees Fahrenheit). Get the cooking grate is nice and hot and sear the roast for 90 seconds on each side. When the roast is browned all over, move it to the rack (fat side up).
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Before putting the rack on the grill, let it sit out at room temperature for about an hour.
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Brush the meat with olive oil to keep it moist and to help it from sticking to the grill grates. Combine the salt, pepper, brown sugar, paprika and the herbs, then sprinkle generously over the rack. Make slits in the meat with a sharp knife and insert the garlic cloves.
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Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until a Back-lighted Thermapen registers 125 degrees Fahrenheit (see list below) for medium-rare, 2 to 2 1/2 hours. This should be about 15 minutes per pound, but use your thermometer to make sure.
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