How to Grill a Prime Rib Roast and Easy Shallot Gravy
- by Chef David Rose
- Last updated Mar 23, 2023
The prime rib is my favorite roast and for good reason. It’s intensely marbled with bold, beefy flavor and has an irresistible tender juicy texture making it a classic holiday centerpiece. Follow my video as I show you how to grill a perfect prime rib roast. Then complement the rich flavors of the meat with my savory shallot gravy for an out-of-this-world prime rib feast. Let’s light up the grill!
How to Grill a Prime Rib Roast
Grilling a prime rib roast is easy and it starts with a well-marbled, aged-to-perfection, and perfectly trimmed Omaha Steaks Boneless Heart of Prime Rib Roast. Follow these six steps.
1. Thaw Completely and Bring to Room Temperature
Once room temperature, pat dry with paper towels, and season with your favorite Omaha Steaks Seasoning or Rub. Don’t be shy – season aggressively on all sides.
2. Season on All Sides
Once room temperature, pat dry with paper towels, and season with your favorite Omaha Steaks Seasoning or Rub. Don’t be shy – season aggressively on all sides.
3. Preheat Grill to 250°F Indirect Heat and Grill to 10° Below Desired Doneness
Prep the grill by preheating to 250°F and using indirect heat, place the seasoned prime rib roast in the center of grill and cook until the internal temperature measured by a meat thermometer is 10°F below your desired doneness. Refer to the temperature guide below.
Prime Rib Roast Doneness Guide:
-
- Rare 120-130 °F
- Medium-rare 130-140 °F (recommended)
- Medium 140-150 °F
- Well-done 160-170 °F
4. Sear at 550°F Direct Heat
Once the prime rib roast is 10°F below desired cooking doneness, remove from the grill, and crank up the heat to 550°F. Then, using direct heat, sear the roast on all sides until a golden-brown crust forms; about 1 minute on each side. A nice hard crust on your roast will add flavor and lock in the juices and deliciousness inside the prime rib where it belongs. So, make sure no sides are left unseared.
5. Rest 15-20 Minutes
It’s tempting to slice into that delicious prime rib right away, but letting it rest is worth the wait. Rest your prime rib on a cutting board tented with foil for 15-20 minutes to allow the juices to redistribute, resulting in juicier, more tender bites. While the roast rests, whip up my savory shallot gravy – it’s the perfect complement to the rich flavors of the rib roast.
6. Slice and Serve
Slice prime rib to your preferred serving size and, if desired, drizzle with my easy shallot gravy (recipe below) or top with garlic butter mushrooms. Serve with your favorite side dishes and a decadent dessert for a classic and delicious holiday dinner.
Easy Shallot Gravy
Ingredients
- 3 fresh garlic cloves minced
- 1 large whole shallot minced
- 1/4 cup chopped Italian parsley
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 2 Tbsp. olive oil
- 3 cups beef broth
- Salt and freshly ground black pepper
Instructions
- Add butter and olive oil to medium-sized sauce pot and set over medium-high heat.
- Add shallots and garlic to pan and lightly sauté for about 30-40 seconds, or until fragrant.
- Whisk in flour until a blond roux forms, continuously whisking for about 1 minute.
- Add beef broth and bring to a boil, continuously whisking until thickened and achieves a sauce-like consistency.
- Reduce to a simmer for 2 minutes, then whisk in parsley and season to taste with salt and freshly ground black pepper.
- Serve gravy warm with Omaha Steaks Grilled Prime Rib Roast.
More Holiday Recipes from Chef Rose:
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