This Prime Rib on the Grill is all about simplicity and flavor. A quick sear, a slow roast, and a good rest are all it takes to get perfectly cooked beef with a crisp crust and tender center. It’s my go-to for holidays and weekends alike.
Why This Recipe Works
I love making this Prime Rib on the Grill when I want something that feels classic but still easy to pull off. Here’s what makes it special:
- Deep, Savory Flavor: The garlic and rosemary are tucked right into the roast, so every slice is infused with rich, aromatic flavor. It’s that same comforting depth I love in my Beef Short Rib Pilaf.
- Perfect Crust: The high-heat sear on the grill gives the prime rib a golden, flavorful crust that locks in all the juices. The contrast between the crisp outside and tender inside is what makes it unforgettable.
- Simple and Reliable: With just a few ingredients and a meat thermometer, you can get perfect results every time. The overnight rest does most of the work for you, so there’s no stress on grilling day.
- Tender and Juicy: Cooking low and slow after searing keeps the meat perfectly pink and melt-in-your-mouth tender. It reminds me of the richness and texture of my Braised Beef Short Ribs with Gnocchi, only with a smoky edge from the grill.
- Perfect for Gatherings: Whether it’s a holiday dinner or a weekend cookout, this prime rib always steals the show. Slice it thick, serve it with horseradish sauce, and watch it disappear fast.
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Ingredients
- Prime Rib Roast – The main cut of beef for this recipe, about 5–7 pounds. It’s tender, juicy, and full of rich flavor. Choose a well-marbled roast for the best results.
- Kosher Salt – Seasons the meat deeply and helps form a flavorful crust during grilling. Sea salt can be used if that’s what you have.
- Freshly Ground Black Pepper – Adds a subtle heat and depth that balances the richness of the beef. Freshly cracked pepper gives the best flavor, but pre-ground works too.
- Garlic – A whole head of garlic, peeled and split, infuses the roast with a mellow, roasted flavor as it cooks. Pre-peeled cloves are fine if you want to save time.
- Fresh Rosemary – Adds a fragrant, earthy aroma that pairs perfectly with garlic and beef. Dried rosemary can be substituted, but use about half the amount since it’s more concentrated.
- Sour Cream – The creamy base for the horseradish sauce that cools and balances the bold flavor of the beef. Greek yogurt can be used for a tangier option.
- Heavy Cream – Adds smoothness and richness to the sauce. You can skip it if you prefer a thicker consistency.
- Prepared Horseradish – Brings a sharp, spicy kick that cuts through the richness of the meat. Adjust the amount to your taste.
- Dijon Mustard – Adds a mild tang and depth to the sauce. Yellow mustard can work in a pinch.
- Lemon Juice – A squeeze of fresh lemon brightens the sauce and balances the creamy base. Bottled lemon juice works too.
- Chopped Chives – Provide a mild onion flavor and a pop of color to the sauce. Green onions can be used as a substitute.
- Salt and Pepper – Finish the horseradish sauce to taste, tying all the flavors together.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Trim the Roast: Trim excess outer fat from the prime rib, leaving a thin layer for flavor.
- Prep Garlic & Rosemary: Peel and split the garlic cloves. Remove rosemary leaves from the stems and finely chop.
- Stuff the Roast: Use a small knife to poke holes all over the roast. Stuff each hole with garlic and a pinch of rosemary.
- Season: Coat the roast evenly with kosher salt and black pepper, then press remaining rosemary onto the surface.
- Refrigerate: Wrap tightly in plastic wrap and refrigerate overnight or up to 12 hours.
- Bring to Room Temperature: Remove the prime rib from the refrigerator and let it sit out for several hours.
- Preheat the Grill: Heat the grill to 450°F. This works especially well on pellet grills like Traeger.
- Sear: Grill the prime rib at 450°F until well browned on all sides.
- Lower Heat & Cook: Reduce the grill temperature to 325°F and cook until the internal temperature reaches 120°F for rare. Always use a meat thermometer.
- Rest & Serve: Remove from the grill and rest for 20 minutes. While it rests, mix sour cream, heavy cream, horseradish, Dijon, lemon juice, chives, salt, and pepper until smooth. Slice the prime rib against the grain and serve with horseradish sauce.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Herb Options: I like to mix in thyme or sage with the rosemary for a slightly different aroma. You can also use an Italian herb blend if that’s what you have on hand.
- Extra Garlic: Add extra garlic cloves or roast a few whole heads alongside the meat for a milder, sweeter flavor to serve on the side.
- Seasoning Twist: I sometimes rub the roast with a little olive oil and a sprinkle of smoked paprika before grilling for a deeper color and a hint of smokiness.
What to Serve with Prime Rib on the Grill
Side Dishes
- This Prime Rib on the Grill pairs beautifully with rich, flavorful sides. We love serving it with a drizzle of Chimichurri Sauce for a bright, herby contrast to the smoky beef.
- For something hearty, try it alongside Creamy Mushroom Couscous or a basket of warm Brazilian Cheese Bread.
- If you’re hosting a gathering, Jalapeño Popper Stuffed Mushrooms make a fun and flavorful appetizer that fits right in.
Salads
- For a lighter touch, pair your prime rib with a crisp Arugula Salad or creamy Burrata Salad to balance the richness of the meat.
- We also like the fresh, earthy flavors of Beets and Tomato Salad or the hearty Georgian Beets and Beans Salad for a colorful, satisfying side.
FAQs
Can I cook this in the oven instead of on the grill?
Yes. You can roast the prime rib in the oven at 450°F for about 20 minutes to sear, then lower the temperature to 325°F and continue cooking until it reaches your desired internal temperature. The flavor will still be rich and tender.
Do I need to season the roast overnight?
It’s best to let the roast sit overnight with the seasoning. This gives the salt, garlic, and rosemary time to penetrate the meat for deeper flavor. If you’re short on time, even a few hours will help.
What internal temperature should I cook the prime rib to?
For rare, aim for 120°F before resting. Medium-rare is around 130°F, and medium is about 135–140°F. Always use a meat thermometer for accuracy since cooking time varies by roast size and grill type.
Can I use dried rosemary instead of fresh?
Yes, but use about half the amount since dried herbs are more concentrated. Crush the dried rosemary slightly between your fingers before adding it to release its aroma.
How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven at a low temperature or in a skillet over medium heat until warmed through. You can also freeze slices for up to 2 months, wrapped tightly to prevent freezer burn.
More Dinner Recipes You’ll Enjoy
- Pomegranate Lamb Shank – Pomegranate Lamb Shank is a tender and flavorful main dish featuring slow-cooked lamb infused with the sweet and tangy essence of pomegranate.
- Mussels in Wine and Cherry Tomatoes Sauce – Mussels in Wine and Cherry Tomatoes Sauce is a light and savory seafood dish made with fresh mussels simmered in a fragrant wine and tomato broth.
- Beef Stroganoff with Dried Mushrooms – Beef Stroganoff with Dried Mushrooms is a comforting main dish combining tender beef, earthy mushrooms, and a creamy sauce perfect for serving over noodles or rice.
- Kharcho Georgian Beef Soup – Kharcho Georgian Beef Soup is a hearty, traditional soup made with beef, walnuts, and aromatic spices for a deeply flavorful and warming meal.
I hope you loved this Prime Rib on the Grill recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Prime Rib on the Grill
This Prime Rib on the Grill is all about simplicity and flavor. A quick sear, a slow roast, and a good rest are all it takes to get perfectly cooked beef with a crisp crust and tender center. It’s my go-to for holidays and weekends alike.
Ingredients
- 1 prime rib roast 5–7 lbs
- 3 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 head garlic peeled and each clove split in half
- 2 fresh rosemary sprigs
For the Horseradish Sauce:
- ½ cup sour cream
- 1 tablespoon heavy cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- Juice of ½ lemon
- Chopped chives to taste
- Salt and pepper to taste
Instructions
Preparation (Day Before):
- Trim the prime rib by removing any excess outer fat, leaving a thin layer for flavor.
- Peel the garlic cloves and split each one in half lengthwise. Remove the rosemary leaves from the stems and finely chop them.
- Using a small knife, poke holes all over the prime rib. Stuff each hole with a slice of garlic and a pinch of chopped rosemary, packing it evenly throughout the roast.
- Season the entire roast evenly with kosher salt and black pepper. Press the remaining chopped rosemary all over the surface.
- Wrap the prime rib tightly in plastic wrap and refrigerate overnight or for up to 12 hours.
How to Grill Prime Rib:
- Remove the prime rib from the refrigerator and let it sit at room temperature for a few hours before grilling.
- Preheat the grill to 450°F. This method works especially well on a Traeger or other pellet grill.
- Place the prime rib on the grill and sear at 450°F until nicely browned on all sides.
- Lower the grill temperature to 325°F and continue cooking until the internal temperature reaches 120°F for rare.
- Use a meat thermometer to monitor doneness. This recipe cannot be timed precisely, and temperature is the only reliable way to achieve perfect results.
- Remove the prime rib from the grill and let it rest for 20 minutes before slicing. The internal temperature will continue to rise slightly as it rests.
To Make the Horseradish Sauce
- Combine all sauce ingredients in a bowl and mix until smooth. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
To Serve
- Slice the prime rib against the grain and serve with the horseradish sauce.
Notes
- Let the roast come fully to room temperature before grilling so it cooks evenly from edge to center.
- Use a sharp knife to make small, deep slits for the garlic and rosemary so the flavors infuse throughout the meat.
- Don’t skip the overnight rest in the fridge. It helps the seasoning penetrate and creates a better crust when seared.
- Always rely on a meat thermometer instead of time. Every roast cooks differently depending on size and grill type.
- Sear at high heat first to develop a rich, caramelized crust before lowering the temperature to finish cooking.
- Rest the roast for at least 20 minutes before slicing to keep the juices inside and the meat tender.
- Slice against the grain for the most tender bite.
- Make the horseradish sauce ahead of time so the flavors have time to meld in the fridge.
- For a milder garlic flavor, roast a few extra cloves and mash them into the sauce instead of stuffing them into the meat.
- Save leftovers for sandwiches or serve them cold with horseradish sauce for an easy next-day meal.