In order to properly grill prime rib, the ribs need to be placed on a hot grill and seared on both sides, seasoned and then cooked until reaching the perfect temperature. Once the prime rib has cooked, it should be removed from the grill and allowed to rest for 10 minutes before being sliced.
Grilled Prime Rib
This recipe uses garlic and rosemary to season the prime rib steaks and cooks them to a perfect rare temperature of 120 F. The large steaks produce 8 to 10 servings.
Prep Time: 25 min.
Cook Time: 30 min.
Inactive Time: 10 min.
Ready In: 65 min.
- 3 2-1/2 lb., 2 in. thick, prime rib-eye steaks
- Salt and pepper to taste
- 2 heads, peeled garlic
- 6 tbsp., extra virgin olive oil, divided
- 2 sprigs rosemary
- Prepare the steaks
- Roast the garlic
- Make the garlic paste
- Sear the meat
- Add paste to the steaks
- Cook to temp
- Rest and serve
Preheat the grill. Generously season both sides of the steaks with salt and pepper, pressing the seasoning into the meat.
Trim the ends of each garlic clove and add them to a small skillet over medium heat. Add 4 tablespoons of olive oil and bring to a simmer. Reduce the heat to low and add 2 tablespoons of chopped rosemary leaves and cook for 10 minutes, stirring occasionally until the garlic has browned. Remove from heat and let cool.
Place the cooled garlic on a cutting board and mash into a paste. Mix the garlic back into the oil and rosemary to form 1/2 cup paste.
Place the prime ribs on the hot grill and sear both sides, about 5 minutes on the first side and then 3 on the other.
Add 2 tablespoons of the garlic paste to each steak after they have been seared and turned so that the paste side is facing up.
Move the meat to the cool side of the grill and cover the lid to continue cooking to the desired temperature. For rare prime rib, cook for 10 minutes, then remove from the grill.
After allowing the meat to rest for 10 minutes while covered, cut crosswise into 1-inch slices.