There’s nothing quite as satisfying as lounging in the sun with a cold drink in your hand as your prime rib grills to perfection. Prime rib is a classic and is great for gatherings with friends and family.
Prep Time: 20 minutes
Grilling time: 1 ½ to 2 hours
- 1 prime rib roast
- 5-6 pounds, trimmed of excess fat
- 6 large garlic cloves
- ¼ cup lightly packed rosemary leaves
- ¼ cup lightly packed fresh basil leaves
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 3 Tablespoons Dijon mustard
- 3 Tablespoons extra virgin olive oil
- ¾ cup heavy cream
- 1 medium garlic clove, thinly sliced
- 6 ounces bleu cheese, crumbled
- Freshly ground black pepper
As with any good beef grilling endeavor, allow the roast to stand at room temperature for 30 to 45 minutes before grilling.
This recipe uses a wet rub, really more of a paste, to lock in a ton of flavor. Use a food processor to finely mince and blend the garlic, rosemary, basil, salt, and pepper. Add in the mustard and olive oil and blend to create a nice paste. Smear the paste all over the top and sides of the roast. We won’t judge if you lick your fingers afterward. Go ahead, try it!
Move the roast to a pre-heated grill and allow to cook over Indirect Medium Heat to desired doneness. Medium-rare will take 1 ½ to 2 hours. For internal temp, medium-rare for beef is typically 135°, with Medium at 145°. Keep in mind that the internal temp will climb an additional 5 to 10 degrees after removing from heat. (Did we mention we like to use pellet grills? Great way to get indirect heat plus a smoky touch that can’t be beat!)
Transfer the roast to a cutting board and remove the bones. Cover the roast with aluminum foil and let it rest for 20 minutes.
As the roast is enjoying its final rest before consummation, you can prep the dressing.
Pour the cream and garlic in a medium saucepan over medium-high heat. Bring it to a boil and then reduce to a simmer and cook for 5 to 10 minutes. The cream should stick to the back of a spoon. Remove the pan from the heat, add in the cheese, and stir until it’s all blended together. Add a bit of pepper to taste.
Carve the meat, serve with warm dressing. Enjoy!