Introduction
Barbecuing a prime rib roast can lead to incredibly tender, juicy and flavorful results when done right. A prime rib is a standing rib roast from the rib section, which is one of the most prized cuts of beef. While grilling prime rib may seem intimidating, with the right preparation and techniques, you can achieve restaurant-quality results at home.
In this comprehensive guide, we will walk through everything you need to know to make mouthwatering barbecued prime rib, from choosing the right cut of meat, preparing it properly, using optimal cooking methods, and tips for perfecting doneness and developing that trademark crispy crust. With a few simple steps, you can wow your guests with this impressive and delicious showstopper of a meal.
Choosing the Right Cut of Meat
The first step is selecting high quality prime rib. Here are some tips:
- Buy prime or choice grade – Prime grade is the highest grade given to only about 2% of beef in the US. Choice is the grade below prime, but still yields excellent quality meat. Both will lead to tender, flavorful results.
- Choose ribs with generous marbling – Look for a rib roast with abundant thin streaks of fat marbling throughout. This internal fat bastes the meat while cooking, leading to enhanced flavor and moisture.
- Pick the right rib roast size – For a crowd, choose a 3-4 bone standing prime rib roast, about 8-10 lbs total. For a smaller dinner, opt for a 2-bone roast, around 5 lbs.
- Purchase it wrapped and tied – Choose a roast that is already professionally tied into a uniform shape. This helps it cook evenly.
Proper Seasoning and Preparation
Once you have the perfect prime rib roast, proper seasoning and prep are essential for succulent barbecue results:
- Season generously with salt and pepper – Salt deeply seasons and enhances flavor. Coat all over with 2 tbsp kosher salt or 1 tbsp fine sea salt per lb. Also coat with cracked black pepper.
- Let it rest at room temperature for 1 hour – This reduces cooking time and leads to more even cooking.
- Massage seasoning and oil into the meat – Gently massage the seasonings and 1-2 tbsp olive oil all over the roast to evenly distribute.
- Tie additional strings around roast – Ask your butcher to tie more strings around the thickest part of the roast to maintain shape during cooking.
- Insert a meat thermometer – Place an instant read digital meat thermometer into the center of the roast’s thickest part before cooking for easy doneness monitoring.
How to Grill Prime Rib for Perfect Results
Grilling prime rib using a combination of indirect and direct heat delivers tender, juicy meat with a flavorful, caramelized crust:
- Start with indirect heat around 250°F – Position coals to one side of grill and place roast on opposite side. The lower temperature gently roasts the interior.
- Rotate every 20-30 minutes – Turning ensures even cooking on all sides. Make sure to leave thermometer in place.
- Cook until 15-25°F under desired doneness – For medium-rare, cook until thermometer reaches 115-120°F for carryover cooking after removing from grill.
- Finish over direct high heat – Move roast over direct high heat, 400-450°F, for 5-10 minutes per lb to quickly brown the exterior.
- Rest tented in foil for 15-30 minutes – Allowing the meat to rest leads to a more tender texture.
- Carve across the grain into slices – Cut diagonally across the grain of the meat in 1/2 to 1 inch thick slices for tenderness.
Achieving the Perfect Degree of Doneness
One of the keys to mastering prime rib on the barbecue is nailing the ideal level of doneness:
- Rare – 120-125°F (bright red center) – The interior is bright red and cool. Best for those who like beef very underdone.
- Medium rare – 130-135°F (warm, red center) – The prime rib is hot and reddish pink inside, delivering an optimum balance of juiciness and tenderness. This is the ideal doneness for prime rib.
- Medium – 140-145°F (hot, pink center) – The middle is a hotter pink with a firmer texture. Still moist but losing red coloration.
- Medium well – 150°F (trace of pink) – Only a hint of pink remains in the middle, verging toward gray. Drier and tougher.
- Well done – 155°F+ (gray throughout) – Cooked through until uniformly gray. Very firm and dried out. Not recommended for prime rib.
Use your meat thermometer and frequent monitoring to determine when to move the roast over direct heat to achieve your desired doneness. Letting the meat rest sufficiently will allow the temperature to coast up about 5-10 degrees as well.
Developing a Flavorful Crust
That signature flavorful crust on barbecued prime rib separates it from oven roasting. Here are some tips:
- Coat with rub or seasoning – A salty, peppery rub adds tons of flavor during the high heat searing stage. Classic barbecue rubs work great.
- Use sugar in the rub – A small amount of brown sugar or maple sugar in the seasoning encourages caramelization and browning through maillard reactions.
- Finish over very high direct heat – Searing over hot coals, 500°F+, right at the end quickly develops a crispy, flavor-packed crust.
- Brush with oil before searing – Lightly brushing the exterior with a high smoke point oil like avocado oil helps form a flavorful, textured crust.
Serving Suggestions
Prime rib deserves some special side dishes and dinner preparations:
- Let roast stand dramatically at the table – Bring the whole prime rib to the table before carving for a wow factor.
- Offer a selection of sauces – Provide accompaniments like horseradish cream, au jus, and chimichurri to complement the beef.
- Make Yorkshire puddings – These crisp, puffy baked batter cakes are the classic prime rib accompaniment.
- Roast bone marrow – Roasting chopped bone marrow from the roast and serving it as a spread provides decadence.
- Prepare roasted vegetables – Roasting seasonal veggies like potatoes, carrots, or Brussels sprouts pairs perfectly.
With the right techniques and a quality prime rib roast, you can achieve amazing barbecue results that rival any steakhouse. Let us know if you have any other questions on mastering this impressive grilled showstopper!
Frequently Asked Questions
What is the best wood to use when smoking a prime rib?
Hickory and oak are excellent woods for smoking prime rib. They impart a robust, savory smoke flavor that complements the rich beef beautifully.
Do you need to let prime rib come to room temperature before cooking it?
Yes, letting the prime rib sit out for 1 hour before cooking allows it to cook more quickly and evenly. Meat cooked straight from the fridge takes longer to come up to temperature.
Should you sear prime rib before or after cooking it?
For ultimate flavor and texture, it’s best to reverse sear – gently roast it first using indirect heat to cook the interior until 10-15°F under desired doneness. Then quickly sear over high direct heat right at the end to develop a flavorful crust without overcooking the center.
How long does it take to grill a 5 pound prime rib roast?
A 5 lb prime rib roast will take around 1 1/2 to 2 hours to grill, give or take. Cook for around 45 minutes to 1 hour over indirect heat at 250°F until almost done. Then sear for around 10 minutes per lb over high direct heat. Always rely on a meat thermometer for doneness.
At what temperature do you cook prime rib on a grill?
Use indirect heat around 250°F to gently roast the interior for most of the cooking time. Then crank up the heat to at least 450-500°F direct heat right at the end for 5-10 minutes per lb to achieve an incredible crust while minimizing overcooking.
What is the best way to reheat leftover prime rib?
The best way to reheat prime rib is to slice it and gently warm it in its own juices in a pan on the stovetop or in the oven at 250°F until heated through. You can also quickly sear slices in a hot pan to re-crisp the crust. Avoid microwaving, which can make the meat tough.
Conclusion
From selecting the perfect standing rib roast to nailing the ideal medium-rare doneness, barbecuing prime rib requires a bit of know-how. But the impressive presentation and mouthwatering, beefy flavor make it a worthwhile endeavor. With the right preparation, seasoning, gentle indirect cooking, and quick high heat searing, you can achieve incredible barbecue results. We hope these tips equip you to make restaurant-caliber prime rib in your own backyard that your guests will rave about. Let us know if you have any other questions!