Grilled Prime Rib
Normally we would sous vide Prime Rib, but if you don't have a fancy immersion circulator, this method will do just fine! If you have a meat thermometer and a grill, you're in business!
- 1.5 lb 1.5 lb 1.5 lb Rib Roast Beef Roast, (Prime Rib)
- 1 tsp 1 tsp 1 tsp Himalayan Pink Salt
- 1/2 tsp 1/2 tsp 1/2 tsp Black Pepper
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Take your 1-bone cut of prime rib out of the refrigerator about 30 minutes before cooking to allow it to come up in temperature a bit. Season with salt and pepper all over, and allow the steak to rest.
- Assuming you have a gas grill, 10 minutes prior to cooking, start the grill on high heat. Allow the grill to come up to 600 degrees Fahrenheit.
- Sear the steak on both sides, approximately 3-4 minutes per side.
- Turn off the middle burner, and keep the steak centered over the unlit burner. Flip the steak every 4-5 minutes. Use a meat thermometer and monitor the internal temperature. For medium rare, remove the steak from the grill when the internal temperature reaches about 125 degrees Fahrenheit. The temperature will climb for about 5 more minutes after removed from the grill. Ideal medium-rare internal temperature is anywhere from 131F-137F, depending on your preference.
- Allow to rest for a minimum of 5 minutes, ideally 10. Slice and serve.
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