Prime Rib For The Holidays!

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Pellet Flavor: Oak – All Purpose Servings Per Pound: A boneless roast will give you about two servings per pound, and a bone-in roast will give you one to one-and-a-half servings.


  • Beef rib roast
  • 2-3 Tbsp olive oil
  • 1 Tbsp kosher salt
  • Dried thyme, rosemary or sage if desired


  1. Preheat grill to 450 degrees F.
  2. Trim excess fat from the rib roast.
  3. Rub roast with olive oil and season with kosher salt and seasoning if desired.
  4. Place ribs down in a heavy stainless steel roasting pan and place in the grill.
  5. Sear the roast for 10 minutes, uncovered.
  6. Turn the grill down to 230 degrees F and cook until the internal meat temperature reaches 120 degrees F. The time will vary depending on the size of your roast.
  7. Remove from oven, cover loosely with aluminum foil and let sit approx. 15-20 minutes, allowing juices to reabsorbed.
  8. Carve roast, serve and enjoy.
  9. Note: Rib will continue to cook as it rests. The temperature will raise to approximately 125-130 degrees F (medium rare) if removed from heat at 120 degrees F.
  10. Cooking time. **Disclaimer: This is only an approximate guide. To determine if the roast is done, measure internal meat temperature.
  11. 4 ribs – 1.75 – 2.5 hours
  12. 6 ribs – 3 to 3.5 hours

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