Grilled Prime Rib

Prep Time
Cook Time
1h 20m
Ready In

"This a great recipe I found in a Weber Real Grilling Cookbook. You can bake this in the oven if you don't BBQ. I like to add a few more cloves of garlic, I cut a few slits in the roast and insert the extra garlic pieces."

Original is 8 servings


  • Serving Size: 1 (301.4 g)
  • Calories 736.3
  • Total Fat - 55.1 g
  • Saturated Fat - 20.7 g
  • Cholesterol - 263.7 mg
  • Sodium - 832.9 mg
  • Total Carbohydrate - 1.7 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.1 g
  • Protein - 55.4 g
  • Calcium - 61.7 mg
  • Iron - 4.9 mg
  • Vitamin C - 4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Allow the roast to stand at room temperature 30 to 45 minutes before grilling.

Step 2

In a food processor, finely mince the garlic, rosemary, basil, salt and pepper.

Step 3

Add the mustard and olive oil and process to form a paste.

Step 4

Smear the paste over the top and sides of the roast.

Step 5

Place in a baking pan, bone side down, and grill over indirect medium heat until meat thermomether reads 140 degrees.

Step 6

Transfer the roast to a cutting board and remove the bones.

Step 7

Loosely cover the roast with aluminum foil and let rest for 20 to 30 minutes.

Step 8

Cut meat into slices and serve.


No special items needed.

4 Reviews

Ty's Kitchen


review by:
(23 Oct 2014)


What a great way to make prime rib QueenBea! We loved ours. Fantastic!


review by:
(14 Sep 2012)


We had a crowd here and one of the meats was this prime rib. It turned out so full of flavor that everyone wanted some! I should have bought more than I did as we all just got a little. Who says you have to have hamburgers on the grill?


review by:
(19 Aug 2012)


We have been grilling all our food just about since it has gotten so hot. This is an excellent way to prepare prime rib and the flavor was one that we LOVE! We can't afford to make this all the time, but it is in my meal rotation to have every so often and it will be special for us whenever we do have it. Thanks!


review by:
(1 Jul 2012)

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