Prime rib roast is a cut of meat that can hold between 2 and 7 cow ribs. It is one of the 8 basic cuts of beef. When sliced, it will form several rib eye steaks. Prime rib roast is most commonly seasoned with a meat rub and dry roasted in an oven or grill. This recipe can be used to barbecue a prime rib roast of any size.
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Wet both hands with cold water, and then press ½ cup rock salt and 3 tbsp. minced garlic into the entire surface of the prime rib roast. Preheat a gas grill to high heat and cook the prime rib roast for 4 minutes on each side to sear.
Move the prime rib roast to the upper grill rack and place a drip pan beneath it on the lower rack. Cover the surface of the meat with chopped garlic cloves for flavor.
Insert a meat thermometer into the roast and allow it to cook for 25 minutes per lb. Remove the roast from the grill when the meat thermometer reads 130 degrees F for rare or 150 degrees F for medium well. Move the prime rib roast directly to a cutting board and cover with aluminum foil. The internal temperature of the meat will increase an additional 10 degrees while under the foil.
Remove the aluminum foil from the meat. Carve with a sharp knife. Serve immediately for ideal flavor and texture. Serve with barbecue sauce or steak sauce, if desired.