Grilled Prime Rib Easy Recipe

Sharing is caring!

When it comes to holiday meals or just a weekend treat, a grilled prime rib stands out. Grilling it imparts a smoky flavor and frees up your oven for other culinary endeavors. This specific recipe takes the classic grilled prime rib and adds a touch of fresh basil, complementing the already rich flavors of rosemary and thyme. Let’s delve into the details of this mouthwatering dish.

There’s something unique about grilling a prime rib. Maybe it’s the way the herbs, like rosemary, thyme, and basil, meld with the meat, or perhaps it’s the simple joy of cooking outdoors. In this recipe, we’re taking that traditional prime rib and giving it a little twist with a blend of everyday ingredients.

Olive oil, salt, pepper, and garlic come together with our chosen herbs to create a delicious crust that complements the juicy meat inside. If you’re looking for a dish that’s both satisfying and a bit adventurous, you’re in the right place. Let’s get into the details and get that grill fired up, and don’t fail to check our section with all the potential variations for this recipe!

Ingredients

• 7 lbs prime rib roast

• 4 Tbsp olive oil

• 2 tsp kosher salt

• 2 tsp freshly ground black pepper

• 1 ½ tsp fresh rosemary, finely chopped

• 1 tsp fresh thyme, finely chopped

• 1 tsp fresh basil, finely chopped

• 2 Tbsp garlic, minced

Instructions

1. Prep the roast
Remove the prime rib from the refrigerator and let it sit at room temperature for 1–2 hours. This step ensures even cooking.

2. Make the herb rub
In a small bowl, combine the olive oil, salt, pepper, rosemary, thyme, basil, and minced garlic. Rub this mixture evenly over the entire roast, making sure to get into all the crevices for maximum flavor.

3. Set up the grill
Preheat your grill to 250°F (120°C) for indirect heat. Place a drip pan underneath the grate if desired to catch drippings.

4. Slow roast
Place the prime rib on the grill, fat side up, over indirect heat. Close the lid and cook for 2–3 hours, until the internal temperature reaches 110°F (43°C) for rare or 120°F (49°C) for medium-rare.

5. Sear to finish
Increase the grill temperature to 400°F (204°C). Sear the roast for another 30–40 minutes, until it reaches your desired doneness — 135°F (57°C) for medium-rare.

6. Rest and slice
Remove the prime rib from the grill, tent it loosely with foil, and let it rest for at least 30 minutes. Slice against the grain and serve with your favorite sides.

Tips for Success

• Use a meat thermometer for accuracy — guessing will almost always overcook your prime rib.

• For extra smoky flavor, add wood chunks or chips to your grill during the low-and-slow phase.

• Don’t skip the resting time — it helps the juices redistribute for a more tender bite.

Storage and Make-Ahead Tips

• Make-Ahead: You can season the roast up to 24 hours ahead, wrap it tightly, and keep it refrigerated until ready to grill.

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze sliced portions for up to 3 months. Reheat gently to keep the meat tender.

Impressed by this herb-laden grilled prime rib? Share the love and let others in on this culinary delight by pinning the image below on your Pinterest board!

Why This Grilled Prime Rib Stands Out:

Herbaceous Harmony: The trio of rosemary, thyme, and basil creates an aromatic and flavorful fragrant crust.

Grill Mastery: Achieving that excellent sear gives the prime rib a crispy exterior, contrasting beautifully with its juicy interior.

Versatile Cooking: This prime rib isn’t just confined to the grill. Its flavors shine whether smoked, oven-roasted, or even pan-seared.

Perfect Marbling: The choice of a prime rib ensures a tender cut with exquisite marbling, which translates to a melt-in-the-mouth experience.

Balanced Flavors: The variety of savory seasonings and fresh herbs ensures that every bite perfectly balances flavors, neither too overpowering nor too bland.

Serving Suggestions:

Boost your prime rib meal with these complementary sides:

Potato Delights:

• Garlic Mashed Potatoes: Creamy with a touch of garlic is a classic pairing.
• Rosemary Roasted Potatoes: Golden and crispy, infused with the fragrance of rosemary.

Veggies Galore:

• Roasted Brussels Sprouts: Caramelized to perfection with a drizzle of balsamic glaze.
• Green Bean Almondine: Fresh green beans sautéed with buttery almonds.

Salads & More:

• Caesar Salad: Crisp romaine lettuce, crunchy croutons, and a creamy Caesar dressing.
• Cranberry Walnut Salad: A mixture of greens, tart cranberries, crunchy walnuts, and a light vinaigrette.

Breads:

• Artisanal Bread: Freshly baked bread, perfect for soaking up any juices.
• Garlic Herb Butter Rolls: Soft rolls slathered with garlic and herb-infused butter.

Wine Pairing: A glass of Cabernet Sauvignon or Merlot, with their full-bodied flavors, completes the rich and herbaceous notes of the prime rib.

Tips for Prime Rib Perfection:

Size Matters: A general guideline is to account for about 1 pound of prime rib per person, primarily if you serve with hearty sides.

Temperature Check: Always use a meat thermometer to ensure correct cooking. Aim for your preferred level of doneness, from rare to well-done.

Resting Phase: Allowing the prime rib to rest ensures the juices redistribute, resulting in moist and flavorful meat.

Variations to Explore:

Spice It Up:

• Cayenne Kick: A drizzle of cayenne pepper can add a spicy dimension to the herb crust.
• Smoked Paprika: For a smoky undertone, consider adding smoked paprika to the herb mix.

Herb Alternatives:

• Oregano Touch: Swap out the basil for fresh oregano for a Mediterranean taste.
• Marjoram Magic: Another alternative to basil, marjoram brings a sweet pine and citrus flavor.
• Parsley Freshness: Add chopped flat-leaf parsley to the rub for a fresh, slightly peppery note.

Sauce Pairings:

• Red Wine Reduction: A rich sauce that reduces red wine, beef broth, and some shallots.
• Creamy Horseradish Sauce: A mix of horseradish, sour cream, and chives for a tangy complement.
• Blue Cheese Butter: Melted on top while the prime rib rests, this adds a creamy and tangy flavor.

Marinade Twists:

• Soy & Honey: A soy sauce, honey, and garlic mix can be used as a marinade before grilling for an Asian-inspired twist.
• Balsamic Glaze: Balsamic vinegar reduction with a touch of brown sugar can be brushed on the prime rib during the last few minutes of grilling for a sweet and tangy crust.

Crust Variations:

• Mustard Crusted: Brush your prime rib with Dijon mustard before applying the herb mix for a tangy crust.
• Parmesan Crusted: Add grated Parmesan cheese to the herb mixture for a cheesy and crispy crust.

Sharing is caring!