Grill-Roasted Whole Prime Rib for Charcoal Grill

Published September 1, 2006.

Why this recipe works:

We wanted a great crust from our prime rib recipe, without the mess and without setting off the smoke detectors, so we moved the proceedings outside. First, we seared the fat-covered side (to minimize flare-ups, we had the butcher trim the fat layer down to a thin 1/8 inch), then we moved the… read more

We wanted a great crust from our prime rib recipe, without the mess and without setting off the smoke detectors, so we moved the proceedings outside. First, we seared the fat-covered side (to minimize flare-ups, we had the butcher trim the fat layer down to a thin 1/8 inch), then we moved the roast to the cooler side of the grill. To get crispiness from our prime rib recipe, we applied a dry salt rub to the roast three hours before grilling. This drew out moisture from just below the surface, allowing for faster evaporation once we began searing.

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Serves 16 to 20

A whole prime rib roast can weigh as much as 20 pounds and easily serves a crowd. Have your butcher remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as they're used to protect it from overbrowning. Because the whole rib tapers slightly—expect the smaller end to be slightly more cooked than the thicker end. Using two pairs of tongs, if possible, makes it easier to move the roast around. Letting the roast stand at room temperature for 2 hours prior to grilling helps it cook evenly. Serve as is or with Horseradish Cream Sauce (see related recipe).

Ingredients

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