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Sliced smoked prime rib with medium-rare center served on a white tray with baked potato with butter and grilled corn

Prime Rib on the Grill with Garlic Herb Butter

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Bone-in prime rib salted overnight, seared hard over hot coals, finished on the cool side of the grill to 128°F, basted with garlic herb butter for the last 10 to 15 minutes and rested 20 minutes for a medium rare center. Extra butter on the table for dipping.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Dry Brine 12 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, BBQ
Calories: 112
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Prime Rib
  • 1 bone-in prime rib roast 6 to 8 lb
  • kosher salt for the dry brine, all sides
  • steak seasoning your favorite; low sodium or no salt if you dry brined
  • 1 tsp black pepper if making your own seasoning
  • 1 tsp garlic powder if making your own seasoning
For the Garlic Herb Butter
  • 1/2 cup unsalted butter 1 stick, softened
  • 6 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh thyme finely chopped
  • 1 tbsp fresh parsley chopped
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp coarse black pepper
  • 1/2 tsp kosher salt

Equipment

  • Charcoal Grill Set up two zone. Any grill with a hot side and a cool side works.
  • Wire rack and baking sheet For the overnight dry brine and the rest.
  • Meat Thermometer Thickest part of the roast, away from the bone.
  • Basting brush For the melted butter.
  • Carving knife

Method
 

Prep
  1. Dry brine (optional): the night before, salt the roast generously on all sides. Set it on a wire rack over a baking sheet and leave it uncovered in the refrigerator overnight.
  2. The day of cooking, season the roast with your favorite steak seasoning. If you dry brined, use a low sodium or no salt seasoning, or mix 1 tsp black pepper with 1 tsp garlic powder.
  3. Mix the softened butter with the garlic, rosemary, thyme, parsley, Worcestershire, Dijon, pepper and salt until combined. Set aside.
Grill
  1. Get the grill as hot as it will go. Sear the roast on all sides until a golden brown crust forms.
  2. Move the roast to the cool side of the grill, away from direct heat. Close the lid and cook until the thickest part, away from the bone, reads 128°F.
  3. About 10 to 15 minutes before it is done, melt some of the garlic herb butter and brush it generously over the roast.
Rest and Serve
  1. Remove the roast at 128°F and rest it at least 15 to 20 minutes before slicing.
  2. Slice as thick or thin as you like. Serve with the remaining garlic herb butter on the side for dipping.

Nutrition

Calories: 112kcalCarbohydrates: 2gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 183mgPotassium: 55mgFiber: 1gSugar: 0.3gVitamin A: 498IUVitamin C: 5mgCalcium: 21mgIron: 1mg

Notes

Doneness: The USDA minimum for beef roasts is 145°F with a 3 minute rest. This recipe pulls at 128°F and rests 20 minutes for medium rare. For 145°F, pull at 135°F and rest.
Salt: If you dry brined, do not add more salt through the seasoning.
Timing: Prep, cook and total times are estimates. Go by the thermometer.
Sides: Roasted corn, baked potatoes, asparagus or mac and cheese.
Storage: Fridge 3 to 4 days, freezer up to 3 months. Reheat low, around 250°F, with a little broth. Leftover butter keeps a week in the fridge.

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