Grilled Prime Rib

There is nothing better than a prime rib roast, especially if you can find one that is USDA Prime. The problem is the amount of time it[ takes and the financial risk if carved undercooked. I solved the problem by creating this recipe. You get all the benefits of the roast with none of the risk. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it. Remember to pre-order your meat if you want Prime beef. Wine Notes: Can you say Cabernet Sauvignon? This is the place to pull out one of the old ones if you have it. Many wine shops have some past vintages in back ready for the asking!]

Total Time:
1 hr 5 min
Prep:
25 min
Inactive:
10 min
Cook:
30 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 3 USDA Prime rib-eye steaks, each about 2 1/2 pounds and 1 3/4 to 2-inches thick
  • Salt and freshly ground black pepper
  • 2 heads garlic, cloves peeled
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 sprigs rosemary
  • 2 lemons
Directions

Preheat the grill.

Remove the steaks from the refrigerator and allow them to come to room temperature.

Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.

Make the garlic paste: Trim the stem ends off garlic cloves.

Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.

Remove the skillet from the heat and allow the garlic to cool in the oil.

In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.

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.

Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.

Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.

Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).

Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.

Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.


CATEGORIES:
View All

Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 17
My wife would tell you i'm now even allowed past the fridge becuse i can burn water. For mothers day i made this for her and she LOVED it.. Easy to understand and easy to make even for the kitchen challanged auto mechanic item not reviewed by moderator and published
Great recipe! item not reviewed by moderator and published
Very good. Easy to make. Everyone loved... item not reviewed by moderator and published
I had bought some prime rib steaks and wanted a good recipe, something other than my typical steak marinade that I created. Most of the prime rib recipes called for preparation the night before, and since I was going to be entertaining the same day, I needed a recipe that I could make and not have to let it sit. This was quick and easy, and everyone loved the steak. The lemons were a wonderful touch ( I love citrus on my meat and the steak was tender and perfectly cooked. I did add some mesquite chips to my fire to add a bit of smoke flavor. Two people doing the prep work makes the prep work fly, you can start the fire and by the time you are done with the prep work you can spread your coals out. item not reviewed by moderator and published
We had a 3lb. prime rib roast we decided to grill. Found this recipe and since I had all the ingredients, I decided to give it a try. It turned out great! Halved the recipe because of the quantity of beef. Wasn't sure about grilling the lemon, but it was also very good. Cooked it longer because we like medium rare beef....This recipe is a keeper! item not reviewed by moderator and published
Wouldn't really change a thing. I was a little skeptical about the lemon, but then I was really really surprised how well it went together with the garlic and rosemary. Can't wait to eat some leftovers after the wife goes to bed. item not reviewed by moderator and published
Hands down - this is the most delicious, flavorable steak recipe I have ever tasted. And the lemony flavor is to die for. I fixed this for my parents on New Years Eve - and they raved about it. item not reviewed by moderator and published
I was afraid that my beautiful rib roast would be over-cooked following the recipe, but I was wrong. It was the BEST piece of meat my husband and I had ever had! It was gorgeous when it was sliced. Nice and red on the inside, so juicy, and the garlic and thyme totally enhanced the flavor of the meat. It was the best! item not reviewed by moderator and published
This was easy to make and, more importantly, tasted GREAT!! I still have people telling me how good it was a week after! item not reviewed by moderator and published
Prime Rib is very expensive. But I do believe that if you are going to have a STEAK. This is the ULTIMATE! A recipe that is above and beyond any that I have tried for ANY steak. Follow it step by step and you will be singing praises too..... Expensive but WELL WORTH IT!!!!!!!!!!!!!!! item not reviewed by moderator and published

Not what you're looking for? Try:

Smoked Prime Rib with Horseradish Cream

Recipe courtesy of Robert Irvine