I got a fine cut of meat from my friend Kevin Green at the Butcher Shoppe in Pensacola FL and couldn’t wait to get it on the grill. I’m using a few ingredients to add seasoning and spice and mixing up a flavorful injection to make it even more tender and delicious. This recipe would be a big hit at your next dinner party, outdoor cookout, or big family gathering.
Bone-In Prime Rib
Hearty, savory, and packed with flavor, prime rib is an all around favorite. Making it on the grill keeps it moist and adds a hint of smoky flavor to the already tasty cut of meat. Follow along as I make a bone-in prime rib on my PK Grill!
The Ingredients
I used simple ingredients in this recipe that you can find at your local grocery store. Of course, you can order all my products directly from my website.
- Bone-in prime rib roast. My friend Kevin down at the Butcher Shoppe in FL shipped me a fresh prime rib roast to use in this recipe.
- Vegetables. Chopped fresh onions, carrots, and celery are great additions to this recipe.
- Injection mixture. I combined soy sauce, Worcestershire sauce, au jus base, beef broth, and Heath Riles BBQ Everyday Rub to make the injection for this prime rib roast.
- Red wine. Wine gives any dish an elevated flavor profile and will be a key ingredient when I make the au jus.
- Olive oil. There are lots of things to use as a binder, but I find that olive oil adds moisture and savoriness to any beef dish.
- Heath Riles BBQ Beef Rub. This is a big-boy rub made to season hearty steak. Salt, pepper, garlic, paprika, and more combine to amp up the flavor and give every bite a kick.
- Killer Hogs TX Brisket Rub. Coarse with peppery notes, this rub is simple, mouthwatering, and pops with authentic Texas flavor.
The Equipment Setup
- PK Grill preheated with a 2-zone fire.
- Royal Oak 100% Hardwood Lump Charcoal.
- Pecan wood. I wanted some additional smoky flavor to settle into the prime rib as it cooked, and pecan wood gives me that.
The Process for Making Bone-In Prime Rib
I included detailed instructions of this recipe in the video and recipe card at the bottom of this post. Here’s a quick run through of the steps.
- Set out the roast. You’ll get a better cook if you let a large piece of meat like this prime rib roast come up to room temperature. I took mine out of the fridge and let it warm up for about 2 hours before I started working on it.
- Prep the ingredients. I dried off the prime rib roast, chopped up the onions, carrots, and celery, and tossed all the veggies in a large aluminum pan. I laid the roast on top of the vegetables.
- Mix up the injection. I poured the ingredients for the beef injection into a bottle and shook it up until they were all combined.
- Inject the roast. Starting from the top, I inserted a syringe into the prime rib and injected the mixture into the meat, working around the roast in a grid-like pattern. Some of the injection was left over after the meat was finished, so I poured it over my pan of veggies.
- Pour in the wine. I’m making some au jus with this dish, so I added red wine to my veggies.
- Add the binder. Drizzling olive oil onto the prime rib, I used my gloved hand to rub it into the meat and make sure every part was covered. This oil will act as a binder to hold all the seasonings on as the roast cooks.
- Season the prime rib. I started with my Beef Rub and shook on a nice layer all over the roast, being sure to coat the bottom and sides. Then I added some Killer Hogs TX Brisket Rub for some peppery flavor, patting it in as I went.
- Get it cooking. I put the prime rib on top of the pan of veggies and the injection and red wine mixture and set it on the cooler zone of the grill. Wanting to keep a close eye on the temp (I’m aiming for an internal temp of 120 degrees F) I put a chef alarm into the deepest part of the roast. I shut the grill lid and let it smoke.
- Check and remove. It took about 3 hours for the prime rib roast to get to 120 degrees F, which is medium-rare. Once it hit the temp, I removed it from the grill. It’s barked up nicely and smells divine.
- Remove the strings. Before slicing it up, I removed the strings from the roast.
- Slice the prime rib. Taking a sharp knife, I started at one end of the roast and sliced it all up into medium-thick pieces. You can slice it any width you want. I could see the juice as I sliced, and could tell the meat was tender by the way the knife easily moved through it.
- Strain the vegetables. I strained off the injection/wine mixture the vegetables had cooked in and used it as a dipping sauce for the prime rib.
The Results
I went in right in the center for my first bite, where it was cooked perfectly medium-rare.
Immediately, I was happy I’d cooked this prime rib on my PK grill because it had added such a delicious flavor. The meat was juicy, packed with taste, and tender as can be. Dipping it in the au jus really puts it over the top. It’s the perfect compliment to the beefy taste of the prime rib. If you make this dish, it’s bound to be a showstopper.
Serving Suggestions
Depending on the person’s appetite, plan for 4-8 ounces per person served with a couple of sides like baked potatoes and asparagus.
Storing Leftover Bone-In Prime Rib
Let the leftovers cool before storing. Either bag it up in a ziplock bag or place it in an airtight bowl and store it in the fridge for up to 3 days.
Equipment and Tools
PK Grill, Royal Oak Hardwood Lump Charcoal, Mixing shaker bottle, ChefAlarm, Black Gloves, measuring cup, sharp knife, cutting board, aluminum pan, ramiken
