Prime Rib (Standing Rib Roast)
Get this easy Prime rib recipe from City Grill'n for your Easter dinner. Truly the king of beef also known as a standing rib roast.
Ingredients:
- prime rib beef roast (3 ribs; 10 to 16 pounds)
- 4 cups beef stock
Dry Rub Ingredients:
- 6-8 cloves minced garlic
- 2 tablespoons coarse ground black pepper
- 2 tablespoons coarse sea salt or Kosher
- 2 tablespoons paprika
- 1 tablespoons onion powder
- 1 tablespoons garlic powder
Directions:
- Combine all Ingredients to make the dry rub. Rub the mixture over all sides of the roast.
- Set up the grill for indirect grilling, place a large drip pan in the center, pour beef broth into pan.
- Preheat the grill to medium 325 F.
- Place the roast, fat side up, on the hot grate over the drip pan and cover the grill.
- Grill the roast until cooked to taste, 3 1/2 to 4 hours for a medium-rate roast of this size, figuring on 20 minutes per pound.
- Use an instant-read meat thermometer to test for doneness; you’ll want to cook the roast to 130-135 degrees F for medium-rare, 145 degrees F for medium.
- Transfer the roast to a platter or carving board and cover it loosely with aluminum foil.
- Let the roast rest for 10 to 15 minutes before carving and serving. The internal temerature of the meat should reach 145 degrees F for medium-rare.
- Slice the roast into slices to serve.