| What's better for a big holiday dinner bash, a special | | | | later). |
| celebration, or big birthday dinner? Prime rib is always | | | | To get great results, first, take your roast out of |
| a favorite, and grilling prime rib is one way to make | | | | the refrigerator to warm up at least an hour before |
| sure your roast is succulent, juicy, full of flavor and | | | | you plan to start cooking. Never put meat directly |
| mouthwatering. It also opens up your kitchen oven | | | | from the refrigerator onto the grill! The cold will seize |
| for all the side dishes that are so traditional with a big | | | | up the meat, make it tougher and less juicy, and will |
| holiday meal! | | | | rapidly bring down the temperature of your grill, too. |
| Getting the Prime Rib Ready for Grilling | | | | Next, heat up your grill on high for at least 15 |
| Defrost the prime rib, if necessary. You can have | | | | minutes, or until it's as hot as you can get it. Turn |
| your butcher cut off the bones and then retie them | | | | down the heat to about 200 to 225 degrees, and put |
| onto the roast for cooking, if you'd like. The roast is | | | | the roast on the grill. Close the lid, and don't open it |
| easier to slice this way after it's grilled. However, | | | | except to check the temperature of the roast |
| don't get rid of the bones! Tying them to the roast | | | | periodically. |
| will spread the richness and flavor from the bones | | | | Grill the roast until it reaches the desired temperature |
| throughout the roast, and they can help protect it | | | | (see below). Remove the roast from the grill and |
| from overcooking, too. Without the bones, your | | | | allow to rest at least 10 minutes before carving and |
| roast can dry out, and no one likes a dry prime rib! | | | | serving. |
| Next prepare your favorite rub or spice seasoning. | | | | Roast Temperatures |
| Rub the seasonings on every side of the roast, | | | | For rare prime rib heat until the internal temperature |
| (including the bones), wrap in plastic wrap, and place | | | | is about 130 to 135 degrees. |
| the roast in the refrigerator overnight. This will help | | | | For medium prime rib heat until the internal |
| the spices to flavor the roast. | | | | temperature is about 145 degrees. |
| Grilling the Prime Rib | | | | For medium-well heat until the internal temperature is |
| Low and slow is the way to make sure your prime | | | | about 150 degrees. |
| rib is done to perfection and is still juicy, tender, and | | | | Even at medium-well, the end cuts should be well |
| oh so mouthwatering. That means to allow at least | | | | done, so you'll have well and medium well for those |
| 20 minutes per pound for your roast on the grill, and | | | | who want it. |
| more if you like it medium to well-done. Each grill is | | | | Gas or Charcoal Grill |
| different, and each grill heats differently, so you need | | | | When grilling prime rib, you need a steady |
| to experiment with your particular grill to find out | | | | temperature. If you can keep your charcoal |
| where it's the hottest and coolest, and how high the | | | | temperature steady, by adding more charcoal |
| heat actually gets. | | | | throughout the hours of cooking, then use a charcoal |
| Don't rely on the built-in thermometer in your grill's lid, | | | | grill. However, gas grills maintain a more constant |
| they are notoriously wrong. Invest in a good meat | | | | temperature throughout cooking, so if you're worried |
| thermometer, and know the internal temperature of | | | | about losing your temp, and ruining your prime rib, try |
| your roast when it should be done (more on that | | | | grilling prime rib on a gas grill for the best results. |