Grilling Prime Rib Is Simpler With These Helpful Tips

♡ We All Love Prime Rib

Grilling Prime Rib has always been one of the most demanding and nerve-wracking (but truly rewarding) cooks for the aspiring grill master. This is because, aside from its being large and expensive, it is more moist, tender and juicy than any other cut of beef if cooked correctly.

This cut has actually been so popular that many dining establishments have made it a menu special. The majority of the time they make a good steak out of it and a perfecting prepared prime rib is a truly memorable meal.

With the restaurant price in mind, we sometimes forget that grilling prime rib is also a great way to have this special treat. Outside grilling sessions with your family are sure to be much better with some really well cooked prime rib. But the fear of screwing up this precious piece of beef can be daunting!

Grilling prime rib is simply like barbecuing any other steak and would need comparable procedures or methods of barbecuing. Anybody who has grilled other cuts of meat prior to would be able to make a great prime rib the very first time attempting it.

✫ Select The Cut

Among the most typical issues for prime rib is that after grilling, they would sometimes get too hard, chewy and dry. The tenderness of a cut usually depends on the meat itself. That’s why it is important for you to know how to pick the best cut.

First, remember that the “Prime” in Prime Rib doesn’t mean that this particular cut USDA Prime Grade. If the official USDA designation is not affixed to the rib roast, it’s not a USDA Prime certified cut of meat. The word “Prime” in Prime Rib just means that it is from the most desirable part of the “rib section” of the cow.

USDA Grades How the USDA Grades Beef
The USDA’s top grades of beef are USDA Prime, USDA Choice and USDA Select with Prime being the best. There are other grades but if you are talking about Grilling Prime Rib, get the highest grade you can afford. You can learn more about USDA beef grading at the UDSA.gov website.

Second, you need to select a cut that has a great marbling of fat. This is a judgement call. Some fat will add moisture and taste to the meat. Too much fat and the grill will flame up. If that happens, it will not be the great tasting Prime Rib you were planning.

Another way to look at it, both cuts of meat come from the same rib area of the cow. Choosing a good grilling Prime Rib is similar to picking a good ribeye and you probably have some experience with that.

One last thing to consider, do you want the bone in roast or a Prime Rib steak? You can get your Prime Rib either way but the cooking is a little different. Both are going to be excellent eating!

✓ Yes, Amazon Has Prime Rib!


Grilling Prime RibDo not hesitate to ask at the meat counter if you cannot not discover this cut at your local big box grocery. Prime Rib is too good for a supermarket meat department to miss out on. The people who are working there are prepared to assist you. Often, they can even help you select from a great deal of different meats and might provide a lot of various handy guidance that you can truly use.

✫ Keep It Fresh or Use it Right Away

You can store your cut of prime rib at room temperature level as long as you prepare to barbecue it that same day. The most typical error people make here is that they would immediately refrigerate the prime rib believing incorrectly that it would go bad instantly. This however is not true.

If you intend on cooking it another day than the day you got it, then you can put the prime rib in the fridge. Make sure that you do not keep the meat refrigerated for too long. I think three days is about the max. And remember that you want to let the meat to be at room temperature before you put it on the grill.

✫ Grilling Prime Rib

Now you are now ready to put that nice cut of prime rib on the grill. You can first marinade it for a minimum of 20-30 minutes and toss it into the grill after if that is your preference. I’m not a fan of marinading good meat. I typically spray it with olive oil before salting with kosher salt and peppering it.

The method you use to cook Prime Rib on the grill will depend on the cut you bought. Was it the roast of individual Prime Rib steaks?

➧ If you selected the roast

  • Getting to room temperature can take as long as an hour. That means you need to get it out of the fridge earlier than single steaks.
  • I would spray or rub it with olive oil before adding a liberal amount of kosher salt and pepper.
  • Preheat the grill. For my old Weber gas grill I only need to give it 10 or 15 minutes and it is ready to go.
  • On my grill, the 3 zones run side to side so I turn off the heat to the back zone and put the meat there. I then turn the middle zone to low or off with the front zone to high. This makes the grill like a convection oven with good air flow and heat all around the meat. I’m shooting for about 300 degrees. Outside temperature can make quite a difference.
  • The instant read thermometer is the final decision maker about when it is ready, but plan for about an hour with the lid closed at around 300 degrees before turning the roast. After turning, watch the meat to make sure you aren’t burning the outside but just making a nice crust.
  • When the instant read thermometer says 125 to 130 degrees it should be medium-rare. That’s probably perfect.
  • Let the roast sit covered for up to 30 minutes to allow the juices to even out in the meat. That’s all there is to it!

 

➧ If you selected individual steaks

  • These won’t take as long to get to room temperature. By the time you have prepped the meat and heated the grill, you are good to go.
  • Just as above – olive oil, kosher salt and pepper.
  • Preheat the grill. For me this is all zones on high until my thermometer maxes out.
  • Cooking is a little different. I leave the burners on and place the steaks side by side over my middle zone for 3 minutes with the lid closed.
  • Then I flip it and close the lid. I immediately turn off the middle zone under the meat and let it go 3 more minutes.
  • After that it is all personal preference. I like really good meat like this pretty rare so I will usually turn off the burners and let the meat cook as the grill cools for another 5 minutes or so.
  • For thicker cuts it is best to get out the meat thermometer like you did for the roast.

 

Meat TimersA Word of Caution

Don’t think your sense of timing is perfect. I find that I use a timer every time I cook on my grill and a good, simple timer is worth it’s weight in gold. I like the hourglass sand timers because the are simple, cheap and visual. My set has 3, 5 and 7 minute timers. The 3 minute timer gets the most work on my grill. Here is a whole page of them at Amazon.

And remember that all grills are a little different and a good grill master has to learn his or her own grill!

✓ Personalize Your Grilling!


And don’t believe that grilling prime rib is the same thing as baking it. It is not! Barbecuing will provide it a far better taste and appearance.

✫ Now for the Fun Part

After it is grilled to perfection, you can get imaginative. A few of you may want to brush a little barbecue sauce on it. Others will want to use steak sauce. Some may have used a rub. Personally, all I want on my meat is salt and pepper, maybe some butter. But that’s just me.

Whatever you opted to do, your delectable cut of Prime Rib is now ready to be served and enjoyed by everybody. If you followed these steps and were really cautious, your first Prime Rib from the grill should be a wonderful experience!

 

✓ Serve Prime Rib In Style!


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