Fire up the charcoal and make an unforgettable grilled prime rib. This recipe yields a deeply smoky, beautifully crusted bone-in prime rib roast with tender, juicy meat that belongs at any special-table steakhouse.
Table of Contents
- Save This Recipe ✉️
- What Is Prime Rib?
- Grilled Prime Rib Ingredients
- How to Make Prime Rib on the Grill
- Prep the Prime Rib for Grilling
- Grill the Prime Rib
- Serve
- Expert Tips
- What to Serve With Grilled Prime Rib Roast
- Wine Pairing
- Leftovers & Reheating
- More Grilling Recipes for Beef
- Save This Recipe ✉️
- Grilled Prime Rib Recipe
- Recipe FAQs
Prime rib is a standout cut for holidays and celebrations because of its rich marbling and beefy flavor. This grilled version uses a charcoal two-zone fire to develop smoke and a reverse-sear to build an attractive crust on a bone-in rib roast. If you prefer other methods, the same flavor profile can be achieved on a gas grill with wood in a smoker box or on a pellet smoker.
What Is Prime Rib?
Prime rib comes from the rib primal and is prized for deep marbling and buttery flavor. Unlike a ribeye steak, prime rib is the entire roast, often served on special occasions because it feeds a crowd and presents beautifully. For grilling, a bone-in roast is ideal: the bones add flavor and help maintain even cooking.
This recipe uses a charcoal two-zone setup: coals on one side for direct searing and an indirect side for low-and-slow roasting. Low-and-slow cooking followed by a reverse sear produces both an even doneness and a crisp, flavorful crust.
Grilled Prime Rib Ingredients
Simple ingredients let the meat shine. A mustard binder, a hearty steak seasoning, salt, pepper, and compound butter finish the roast while a smoked horseradish sauce makes a bold accompaniment.
- Bone-in prime rib roast: 3–5 lb is a convenient size for a standard charcoal kettle; choice or higher grade is recommended.
- Kosher salt
- Mustard: Acts as a binder for the rub without leaving a mustardy flavor.
- Steak seasoning: Your favorite blend to build the crust.
- Freshly ground black pepper
- Compound butter for resting and serving.
- Smoked horseradish cream sauce to cut through the richness.
How to Make Prime Rib on the Grill
Prep the Prime Rib for Grilling
Remove the roast from its packaging, pat dry, and season liberally with kosher salt. Place on a rimmed baking sheet and dry-brine in the refrigerator overnight or up to 3 days to develop a better crust and deeper flavor.
When ready to cook, light charcoal in a chimney and build a two-zone fire: pile the hot coals on one side of the grill and leave the other side free for indirect cooking. If you use smoking wood, add it to the coals so smoke starts early. Replace the grate, clean it, and set vents to stabilize the grill around 325–350°F.
Grill the Prime Rib
Bring the roast out of the fridge and rub the entire surface with mustard to help the seasoning adhere. Coat generously with your steak seasoning and let sit at room temperature for 45–60 minutes.
Place the roast bone-side down on the cool side and close the lid. Roast indirectly for about 30–45 minutes, or until the thickest part is roughly 10°F below your target internal temperature. Use a reliable probe thermometer to track progress.
Transfer the roast to a baking sheet using long tongs. Let the grill’s coals get bright and hot for about 5 minutes with the lid off. When you can hold your hand above the hot zone only for a few seconds, sear the roast directly over the coals on all sides to develop a deep crust. Watch for flare-ups—this cut renders fat.
If you prefer, sear using a hot cast-iron skillet with butter placed over the grill’s hottest area for better control. After searing, return the roast to the baking sheet, top with three knobs of herb compound butter, tent loosely with foil, and let rest 10–15 minutes before slicing.
Serve
For larger servings, slice the roast between the bones. To serve thinner portions, remove the bones with a sharp knife and slice into 1/2″ pieces. Spoon melted compound butter over the slices and finish with a sprinkle of kosher salt and freshly cracked black pepper. Serve alongside smoked horseradish cream sauce.
Expert Tips
- Trim the fat cap to about 1/4″ if it’s excessively thick—leave some fat for flavor.
- Don’t skip the dry brine; cold, dry air helps form a superior crust.
- Use a digital probe thermometer. Aim for 125–130°F internal for medium-rare, remembering carryover will raise the temp while the roast rests.
- Monitor both roast internal temperature and grill ambient temperature for consistent results.
- Allow the roast to come closer to room temperature before cooking so it cooks more evenly.
What to Serve With Grilled Prime Rib Roast
Serve prime rib with a bright sauce like umami aioli or smoked horseradish cream to cut the richness. Classic side dishes include roasted green beans, roasted butternut squash, domino potatoes, or other favorite holiday sides.
Wine Pairing
A bold red pairs best: Cabernet Sauvignon, Barolo, Syrah, or Tempranillo all match the roast’s depth and fat content. Choose based on your preference for tannins and structure.
Leftovers & Reheating
Store leftovers wrapped tightly in foil in the refrigerator up to 4 days or freeze for up to 9 months.
To reheat:
- Preheat oven to 325°F. Slice only what you plan to eat to avoid repeated reheating.
- Wrap slices loosely in foil on a baking sheet.
- Reheat in the oven until warmed through.
More Grilling Recipes for Beef
- Grilled Beef Tenderloin
- Grilled Bone-In Ribeye Steaks
- Cast Iron Steak with Sauce au Poivre
- Charcoal-Grilled Roast Beef
Follow this method and you can have an impressive prime rib roast in about an hour of active cooking time, making it an ideal centerpiece for holiday dinners.
If you try the recipe, please rate the recipe card and leave a comment to help other readers.
Grilled Prime Rib
Recommended Equipment
- charcoal grill
Ingredients
For the grilled prime rib
- 3–5 lbs bone-in prime rib roast
- 1 tbsp kosher salt
- 2–4 tbsp mustard
- 2 tbsp steak seasoning
- 2 tsp freshly ground black pepper
For resting and serving
- 6 tbsp compound butter
- Smoked horseradish cream sauce
Instructions
Prep the prime rib roast
- Remove the roast from the package and pat dry.
- Season liberally with salt on all sides.
- Place on a baking sheet and dry-brine in the fridge overnight or up to 3 days.
Prep the grill
- Build a 2-zone fire by lighting coals in a chimney and placing them on one side of the grill when 70–75% ashed over.
- Add smoking wood now if using, so smoke burns cleanly before adding meat.
- Place and clean the grate, set vents, and preheat the grill to about 325–350°F.
- Rub the roast with mustard and coat with steak seasoning while the grill preheats.
Grill the prime rib
- Place the roast bone-side down on the cooler side and cover. Cook 30–45 minutes or until the thickest part is about 10°F below your target temperature.
- Transfer to a baking sheet, open the grill, and let coals get very hot (about 5 minutes).
- Sear the roast over direct heat on all sides until char-kissed; be cautious of flare-ups.
- Alternatively, sear in a hot cast-iron skillet over the hot zone with butter.
- After searing, top with butter, tent with foil, and rest 10–15 minutes.
Rest and serve
- Rest 10–15 minutes before carving.
- Slice between bones for large portions or remove bones and slice into 1/2″ slices.
- Drizzle melted compound butter over the meat and serve with smoked horseradish cream sauce.
Notes
Use an internal probe thermometer to monitor both roast and grill temperatures. For kettle grills, we recommend staying under 5 lb for best control; larger roasts are better on offset smokers or other grills with better indirect heat management. This recipe emphasizes cooking to temperature rather than time—times are guidelines affected by many variables.
Nutrition
Serving: 1 | Calories: 786 kcal | Carbohydrates: 2 g | Protein: 31 g | Fat: 72 g | Saturated Fat: 32 g | Sodium: 1409 mg
Recipe FAQs
Estimate one bone per two people or about a half pound per person. Larger roasts require longer cooking times.
Prime rib works well on charcoal, gas, pellet, and offset smokers. This recipe is written for a charcoal grill using a two-zone fire.
Active cooking plus searing and resting typically takes around an hour to 90 minutes, but timing depends on roast size and grill conditions.
Bold woods like oak, hickory, or post oak work well. Pecan or maple add sweeter notes. Use what complements your preferred flavor profile.