Prime Rib on the Grill

When you think of prime rib, you might think of Christmas dinner. I want you to think of the grill.

Prime rib has rich flavor, juicy tenderness and a truly majestic appearance. It’s often called the grand champion of beef roasts. It’s perfect for a special dinner party, especially because it’s easy to do on the grill. You want to start with the best beef. I choose Certified Angus Beef brand beef. It’s available at Meijer.

Coat the prime rib in a mix of toasted spices. Combine cumin, chili powder, paprika, mustard seeds, garlic salt, coriander, cayenne and brown sugar. You can coat the prime rib in the dry rub early in the day and refrigerate it for up to 12 hours.

Prepare your grill for indirect cooking. If you’re using a charcoal grill, the coals are placed on either side of the food. If you’re using gas, the burners are lit on either side. The heat is not directly underneath the food. Because of how the heat circulates, you don’t need to turn the food, so it’s a great cooking method for entertaining. No turning, no basting. You’re free to hang out with your guests. The prime rib will take about 2 ½ hours. Once it’s done, let it rest for 30 minutes.

Of course a great prime rib wants a great wine pairing. Serve this with a Spanish Rioja or an Italian Sangiovese. For more great recipes featuring prime rib, visit Certified Angus Beef.com