Grilled Prime Rib Recipe with Herb Compound Butter

Grilled Prime Rib on a platter with herb compound butter

4.80 from 5 votes

Grilled Prime Rib Recipe with Herb Compound Butter

The best and most flavorful Grilled Prime Rib recipe with herb seasoning and herb compound butter. Use two-zone grilling for the perfect roast.

Prep Time1

Cook Time2

Resting Time30

Total Time3 30

Course: Entree, Holiday

Cuisine: American, holiday, holiday roast

Servings: people

Author: Mary Cressler

Cost: $100

Equipment

Boning Knife
Butcher Twine
Slicer Knife

Ingredients

4 bone Prime Rib Roast (or 8-lbs), (with bones separated from roast) See note 1 for preparation
3 tablespoons extra virgin olive oil

Prime Rib Seasoning

¼ cup kosher salt
¼ cup coarse black pepper
2 tablespoons granulated garlic
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage

Herb Compound Butter

½ pound unsalted butter, at room temperature (1 stick)
2 cloves garlic, minced or finely grated
1 teaspoon diced fresh parsley
1 teaspoon diced fresh thyme
1 teaspoon diced fresh rosemary
½ teaspoon kosher salt

Instructions

How to Grill Prime Rib

Prepare grill for indirect (or two-zone) grilling with the target temperature of the grill at 375 degrees F.
Place the seasoned roast on the grill over indirect heat. Insert a good digital Bluetooth thermometer so the probe is in the center of the roast.
Close the lid and grill covered until the internal temperature of the roast is at 120 degrees F.
When it hits 120 degrees, remove the thermometer probe and place the roast on a cutting board and let rest loosely tented in foil for 30 minutes.
After 30 minutes, discard the foil, cut away the twine and separate the rib bones. Slice the roast and then serve with a dollop of the herb butter.

Herb Compound Butter

Finely chop fresh rosemary, parsley, and thyme and add to room temperature or softened unsalted butter. Then add kosher salt, mix together, and combine. You can roll up the butter in a log and harden in the refrigerator or simply spoon the butter from the dish over the slices after you plate the food.

Prime Rib Seasoning

Combine all seasoning ingredients in a small bowl and stir to combine.

Video

Notes

(1) Preparing the Rib Roast:

Remove the twine if the bones have been tied back to the roast.
Trim away excess fat and silver skin. If you purchased a well-marbled rib roast, then you will have plenty of flavor inside of the roast. Avoid losing the underlying shape of the roast. So cut away in small increments.
Coat the roast in olive oil to help the prime rib seasoning adhere to the meat.
Liberally season all sides of the meat with the Prime Rib Seasoning
Tie the bones back onto the roast using kitchen twine.

Chef’s Tip: The remote probe is a good checking point for one portion of the roast. But using a second instant read thermometer is also important so you can check a few places to be sure the roast is cooked to your desired temperature throughout. The outer edges of the roast will always be a higher temperature so check in various areas toward the center of the roast.

Resting and Carry Over Cooking: Carry over cooking occurs as the Prime Rib continues to cook even after you remove from the heat source (grill). For a large roast this will be around 10 additional degrees. Take into consideration the additional 10 degrees when removing the roast from the grill.

For rare, remove the roast at 120 so the finished temperature is 130.

For medium rare, remove the roast at 130 so the finished temperature is 140.

We do not recommend cooking a Prime Rib to well done. To accommodate those who like their Beef cooked to a higher temperature, serve the outer edges of the roast because they will always be cooked to the highest internal temperature.

Nutrition