Grilled Prime Rib
Get ready to impress your family and friends with this mouthwatering prime rib roast recipe. The roast is perfectly seasoned with salt and pepper, giving it a rich and savory flavor that will make your taste buds sing. Grilled to perfection, this juicy cut of meat is complemented by the caramelized red onions and fragrant thyme, creating a dish that is sure to be a showstopper at any gathering. Serve it with a side of horseradish cream sauce for a deliciously indulgent meal that is guaranteed to please.
— Constant Cookbook
Ingredients
- 1 prime rib roast, about 5 1/2 lb.
- Maldon sea salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 large red onions, each cut into 6 wedges
- 2 large fresh thyme sprigs
Instructions
- <h3><b>Step 1. Season the Meat and Refrigerate</b></h3> For best results, season the roast the night before. Tie butcher&rsquo;s twine around the roast in between each bone. Place the roast on a baking sheet and generously season on all sides with salt and pepper. Cover with plastic wrap and refrigerate for 12 to 24 hours. &nbsp; <h3><b>Step 2. Let Stand at Room Temperature</b></h3> Brush the roast with 1 Tbs. of the olive oil. Let stand at room temperature for 1 hour. In a bowl, stir together the onions and the remaining 1 Tbs. olive oil, and season with salt and pepper. &nbsp; <h3><b>Step 3. Preheat the Grill</b></h3> Prepare a hot fire in a grill. Place a steel grill roaster in the center of the grill, cover the grill and preheat for 5 minutes. &nbsp; <h3><b>Step 4. Sear the Meat</b></h3> Place the roast, fat side down, in the pan and sear until browned, 2 to 3 minutes. Turn the roast over, bone side down. Turn off the center burners and reduce the outside burners to medium-low, adjusting them as needed to maintain the internal grill temperature at 350&#176;F. &nbsp; <h3><b>Step 5. Cover and Cook</b></h3> Cover the grill and cook the roast for 45 minutes. Place the onions along the sides of the pan and lay the thyme sprigs on top. Re-cover the grill and continue cooking until an instant-read thermometer inserted into the center of the roast, away from the bone, registers 120&#176;F for medium-rare, 30 to 60 minutes more, or until done to your liking. &nbsp; <h3><b>Step 6. Let Rest then Serve</b></h3> Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the roast and serve the onions alongside. Serves 4 or 5.
- <b>Serving tip:</b>Horseradish cream sauce is delicious with prime rib. To make, combine one part prepared horseradish with two to three parts sour cream, then season to taste with salt, pepper and fresh lemon juice.
- Williams-Sonoma Kitchen.
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