If you crave the sophistication of garlic, rosemary, and thyme, I’ve got the perfect recipe for you! My Herb-Crusted Prime Rib is foolproof yet fancier than your everyday BBQ. This main dish will elevate any holiday and make dinner feel extraordinary.
Prime rib can be intimidating, especially if you’re feeding a crowd. Before you start sweating bullets, you’ll be relieved to know I’ve simplified the process. Follow these easy steps, and you’ll have a drool-worthy dish every time. Prime rib has never looked or tasted better.
Herb-Crusted Prime Rib on the Weber Kettle Grill
This stunning recipe proves that everything tastes better off the grill. Real herbs and a brilliant mix of my rubs take this dish to a whole new level. You won’t believe how juicy and rich this rib is. Warning: Trying my Herb-Crusted Prime Rib will give you a hankering for it on the regular. One bite, and you’ll be hooked!
Prime rib with less than 10 ingredients? Count me in! This gorgeous cut of meat doesn’t need much to taste great. All of the flavors chosen help the meat’s authentic flavors shine through. Here’s what you need to add to your shopping cart.
- Heath Riles BBQ Beef Rub. I specially formulated this delicious rub for my favorite beef cuts. It contains a blend of pepper, salt, chili powder, and paprika. It’s not just for beef, though! You can use it on chicken, pork, seafood, and veggies.
- Heath Riles BBQ Simple Citrus Rub. If you like adding lemon zest to your BBQ, you’ll adore this unique rub. It tastes great on ribs, pork, beef, and anything else that could use a little brightening. It’s sure to put a smile on your face.
- Bear and Burton's The W Sauce. This is my favorite Worcestershire sauce. It’s packed full of flavor and made by a small business. The recipe has been in the family for over 100 years. Once you have it, you’ll never be without it!
- Prime rib roast. My cut of meat was about 4.5 lbs. Keep in mind that if your prime rib varies in size, you’ll have to adjust the cooking time as needed. The internal temperature requirements and all other steps stay the same.
- Olive oil. This ingredient is the base of my herb slather. I love using olive oil as a binder because it adds moisture without overpowering the other flavors. For this Herb-Crusted Prime Rib, the olive oil creates a beautiful bark.
- Herbs. My herb slather uses a unique blend of herbs to make one delicious crust. I used garlic, thyme, and rosemary. Not only are these herbs gorgeous, but they all complement each other well.
- Beef stock. I poured some beef stock into a pan set directly below the prime rib roast. This step added moisture and kept the roast looking pretty. It also caught all the beef drippings, making for an amazing gravy.
The Smoker Setup
Here’s the main setup I used for this cook. To see more of my grilling must-haves, check out the Equipment and Tools section.
- Kettle Grill. I cooked this decadent prime rib roast on the Weber Kettle Grill. This is a great pick if you’re looking for a simple, sturdy setup. Beginners love this pit because there aren’t a lot of bells and whistles. Weber produces high-quality pits that last for ages. This model is easy to store, making it perfect for small spaces.
- Charcoal. I stoked the Weber with Royal Oak Charcoal. This charcoal doesn’t use any fillers and produces a pure, clean smoke. I use them just about every time with fabulous results. If you’re trying to cut down on toxins, give Royal Oak a try.
The Process for Making Herb-Crusted Prime Rib on the Weber Kettle Grill
You can find a detailed demonstration of this recipe in the recipe card and video at the bottom of this post. My good buddy Bob Trudnak, AKA “Bobby T,” joined this video shoot, and man, did we have a good time! I know you’ll be laughing along with us. For now, enjoy this brief overview of how I pulled this prime rib together.
- Fire up the grill. I stoked the Weber Kettle Grill with Royal Oak Charcoal and fired it up to a range of 350℉ to 375℉. I created a two-zone fire to ensure the prime rib remains juicy and delicious.
- Prep the prime rib. After removing the prime rib from its packaging, I used my knife to score the fat cap. This creates beautiful pockets of fat that crisp up on the pit.
- Make the herb slather. I combined the Worcestershire sauce, herbs, garlic, and olive oil until smooth. Voila! A superb herb slather in less than 5 minutes.
- Coat the prime rib. To season the prime rib, I added a thick layer of Simple Citrus Rub and Beef Rub to all sides of the beef. Then, I basted the meat with my herb slather, spreading it evenly.
- Start cooking the meat. I added about 2 cups of beef stock to a drip pan and placed it underneath the grill rack. Then, I put a piece of pecan wood on top of the fire. I set my ChefAlarm in the meat and set it to 126℉.
- Spin the prime rib. I set my prime rib on the cool side of the grill and let the beef cook for about an hour. After that hour was up, I spun the beef so it could cook evenly. I let the prime rib cook for another hour until it hit 126℉.
- Finish and serve. After I removed the beef from the grill, I tented it with foil and let it rest for 1 hour before slicing into it.
The prime rib came off the pit with a gorgeous crust. After about 2 hours and 10 minutes, this thing was picture-perfect. My roast was an ideal medium-rare with just a little pink. This prime rib was terrific, dripping with juice and bursting with flavor. Slight notes of pecan wood were the cherry on top.
Serving Suggestions for Herb-Crusted Prime Rib on the Weber Kettle Grill
This prime rib is amazing on its own, but sometimes you want to pull out all the stops. Here are some of my favorite side dishes and creative ways to use leftovers.
- Blue Cheese Rosemary Mashed Potatoes. To stick with our “herbed” theme, try these mashed potatoes. They’re rich, creamy, and delicious.
- Big Tex Sandwich. Substitute leftover brisket for leftover prime rib, and you’ve got a sandwich fit for a king. This sandwich is one of my favorite ways to use leftovers. You’ll need a napkin for this one!
- BBQ Charcuterie Board. You might get hungry waiting for the main dish to cook. Graze on this delicious charcuterie board, done BBQ style. This appetizer is always a hit at holiday parties and game days.
Storing Leftover Prime Rib
If you have leftovers, you can keep them in the fridge for up to four days. You can also freeze your beef for up to four months. I recommend thawing, then reheating to keep the crust intact.
Equipment and Tools
Weber Kettle Grill, Royal Oak Charcoal, Victorinox 12 Inch Fibrox Pro Slicing Knife, cutting board, heavy-duty aluminum foil, 1 half-size deep aluminum pan, ChefAlarm, charcoal basket holders, YETI Tundra 65 Hard Cooler, insulated gloves for handling meat.
Herb-Crusted Prime Rib on the Weber Kettle Grill
Get your grill up to 350-375º. Make a fire on one side of your grill. 2. Score the fat cap on the prime rib. 3. Season your prime rib with Heath Riles BBQ Beef and Simple Citrus Rubs. 4. Make your herb slather and mix the ingredients above together. 5. Place your prime rib on the opposite side of your grill and cook indirectly. 6. Pour half a box of beef stock into a drip pan. 7. Place a piece of pecan wood over the direct heat. 8. Place a Chef's Alarm in your prime rib and set it to 126º. 9. After one hour, spin your prime rib so it can cook evenly. Let it go for another hour. 10. Once your prime rib is hitting 126º internal, remove it from the grill. It took a little over 2 hours for ours. 2:10 to be exact. 11. Let your prime rib rest 45 minutes before slicing.
Score the fat cap on the prime rib.
Season your prime rib with Heath Riles BBQ Beef and Simple Citrus Rubs.
Make your herb slather and mix the ingredients above together.
Place your prime rib on the opposite side of your grill and cook indirectly.
Pour half a box of beef stock into a drip pan.
Place a piece of pecan wood over the direct heat.
Place a Chef's Alarm in your prime rib and set it to 126º.
After one hour, spin your prime rib so it can cook evenly. Let it go for another hour.
Once your prime rib is hitting 126º internal, remove it from the grill. It took a little over 2 hours for ours. 2:10 to be exact.
Let your prime rib rest 45 minutes before slicing.