Free Shipping on orders $100+ (Continental US, Some Exclusions Apply)
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.
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.
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.
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.
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.
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.
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.
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, instant-read meat thermometer, charcoal basket holders, YETI Cooler, insulated gloves for handling meat.
