Recipes Main Courses Beef and Veal Grilled Prime Rib

Grilled Prime Rib

Grilled Prime Rib is rated 4.0 out of 5 by 4.
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Prep Time: 5 minutes
Cook Time: 75 minutes
Servings: 5

The technique known as grill roasting transforms your backyard grill into an outdoor oven, achieving the same results as with oven roasting but without heating up the kitchen—ideal for warm summer days. For best results, season the roast the night before. Horseradish cream makes a delicious accompaniment: combine one part prepared horseradish with two to three parts sour cream, then season to taste with salt, pepper and fresh lemon juice.

Ingredients:

  • 1 prime rib roast, about 5 1/2 lb.
  • Maldon sea salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 2 large red onions, each cut into 6 wedges
  • 2 large fresh thyme sprigs

Directions:

Tie butcher’s twine around the roast in between each bone. Place the roast on a baking sheet and generously season on all sides with salt and pepper. Cover with plastic wrap and refrigerate for 12 to 24 hours.

Brush the roast with 1 Tbs. of the olive oil. Let stand at room temperature for 1 hour. In a bowl, stir together the onions and the remaining 1 Tbs. olive oil, and season with salt and pepper.

Prepare a hot fire in a grill. Place a steel grill roaster in the center of the grill, cover the grill and preheat for 5 minutes.

Place the roast, fat side down, in the pan and sear until browned, 2 to 3 minutes. Turn the roast over, bone side down. Turn off the center burners and reduce the outside burners to medium-low, adjusting them as needed to maintain the internal grill temperature at 350°F. Cover the grill and cook the roast for 45 minutes. Place the onions along the sides of the pan and lay the thyme sprigs on top. Re-cover the grill and continue cooking until an instant-read thermometer inserted into the center of the roast, away from the bone, registers 120°F for medium-rare, 30 to 60 minutes more, or until done to your liking.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the roast and serve the onions alongside. Serves 4 or 5.

Williams-Sonoma Kitchen.

Rated 1 out of 5 by from My favorite way to cook roast Ordered Christmas dinner to be delivered dec 23rd meat came on the 19th frozen so now it's in my freezer.could have bought from my local store fresh for half the price.who needs frozen prime rib and the rest coming later maybe so upset.They never told me that it would come like this why order a dinner if it comes in parts.i don't have the room in my freezer .when I order my turkey it comes fresh so upset
Date published: 2014-12-21
Rated 5 out of 5 by from Absolutely Perfect Followed this recipe to a tee, and I could not have been more pleased. This was my first time doing prime rib, and I was intimidated to say the least. The occasion was my father's 60th birthday, and he and my husband, two tough critics, were blown away! Delicious!!!
Date published: 2012-04-10
Rated 5 out of 5 by from REALLY delicious!! Everyone loved this. Incredible flavor. Spot on!! Added additional veggies along with the onions. Looking forward to a special occasion repeat.
Date published: 2012-04-09
Rated 5 out of 5 by from Easter Dinner on The Grill This is simple and it turned out Steakhouse perfect. Ours was a 7 lb, 3 rib roast. It took 2 hr 30 min to hit 125 deg. Rested 15 and was exactly med rare. I roasted halved red potatoes with rosemary, put grill marks on the cut sides, grilled asparagus too. Home run. It works out to 20 min/lb. I watched the 350 temp carefully. Wind was affecting the roasting temp. Enjoy
Date published: 2012-04-09
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