Charcoal Grilling Beef Rib Roast Recipe

By - December 16, 2020, Updated February 24, 2021

There's no better way to celebrate the holidays than to share a delicious prime rib roast with loved ones! This grilled rosemary crusted beef rib roast is simple and sure to impress.

This post is sponsored by Beef. It's What's For Dinner., managed by NCBA, on behalf of the Beef Checkoff. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!

Christmas traditions are big in our family. And one tradition that is never broken is a beef roast for Christmas dinner. Whether a Tenderloin Roast or a Prime Rib Roast, you can always count on a delicious cut of beef on the grill for Christmas dinner. (That, and sugar cookies.) While I'm not the resident griller in the family, I've always wanted to share our traditional Christmas dinner recipe with you, and I'm so excited to finally share a recipe for beef Rib Roast (or Prime Rib) on the charcoal grill!

It's simple to create a flavorful, balanced plate for the holidays with a Beef Roast! Just pair a 3-oz portion of Prime Rib with a plate full of veggies (like a leafy green salad, broiled asparagus, and sauteed mushrooms) and a whole grain or starchy veggie (such as roasted potatoes).

Why You'll Love This Grilled Prime Rib Roast Recipe

In my opinion, a big, beautiful beef roast is best cooked over fire. The flavor is unbeatable. This rosemary crusted beef Rib Roast features a simple rub of garlic, rosemary, salt and pepper, that forms a flavorful crust when slow roasted on the grill. The recipe is unfussy, and the result is a tender, juicy, delicious beef roast that's perfect for sharing with loved ones over the holiday. It's one of those meals that tastes amazing and nourishes the soul.

Tips For Buying a Beef Rib Roast

To make a beef Rib Roast, you first need to buy the roast. But what kind should you buy? How many pounds? Here are a few tips for buying a Rib Roast.

• Buy a bone-in roast. The flavor is just better. And the bones form a natural roasting rack!
• If your budget allows, go for USDA Prime. The difference in flavor of Prime beef is unmatched. In our house, it's Prime or nothing for Christmas!
• Allow 1 rib for every two people you're serving. So if you have 6 people, you'd buy a 3-rib roast. Pay attention to the weight to help you estimate cooking time.
• If you want, you can have the butcher cut the meat away from the ribs, then tie it back with twine to make carving easier once the roast is done cooking.
• If you're unsure of what your grocery store has in stock, call ahead to make sure they have what you want! There's nothing worse than having to go to multiple stores around the holidays.

How To Prepare Your Charcoal Grill

For large cuts of meat like a beef Rib Roast, you'll need to grill over indirect heat, which means the meat will not be directly over the coals, but rather the coals will be on one side of the grill, and the meat will be on the other. You can use a traditional charcoal grill, such as a Weber, or a ceramic grill, such as a Big Green Egg. Either way, we like to use a chimney starter to make lighting the coals easier without the use of lighter fluid. To prepare your grill for indirect heat:

• Remove the top grate from the grill and open the vent in the bottom of the grill.
• Place 2 lighter cubes or some crumpled newspaper on top of the charcoal grates in the center of the grill. Place the chimney starter on top and fill with charcoal. We like lump charcoal. Light the newspaper or starter cubes in the bottom of the chimney. Let the coals light and heat up. This will usually take around 15-20 minutes. Once they're lightly covered with ash all over, your coals are ready to go.
• Use BBQ gloves to carefully pour the coals on one side of the grill.
• Place the top grate back on and cover with the lid (leave the vents open) to heat the grate before adding the roast.
• When grilling, you'll open and close the vents to adjust the heat. Open vents mean hotter burning coals, while closing them will lower the heat. We want lower heat here, so vents will be open slightly or closed most of the time.

How To Make Rosemary Crusted Beef Rib Roast on the Grill

1. Remove the roast from the refrigerator while you prepare the grill for medium-low indirect heat (about 300-325°F).
2. In a small bowl, combine minced garlic, chopped rosemary, salt, pepper and olive oil. Rub the mixture all over the roast.
3. Place roast, rib side down, over indirect heat. Grill with lid closed about 12-15 minutes per pound, rotating the roast every once in a while so each side is exposed to the hotter side of the grill.
4. When the internal temperature of the roast reaches 125°F - 135°F, remove it from the grill, place in a rimmed dish, and cover it with foil. Rest for 20 minutes. The internal temperature will continue to rise as it rests.
5. Place the roast on a grooved cutting board, carve and serve.

Tips For Perfect Prime Rib

• Cook low and slow. If the temperature gets too hot, the outside will burn before the inside is done.
• If you're cooking a larger or smaller roast, adjust the amounts of seasoning and cooking time as necessary.
• I use 1 ½ teaspoon kosher salt for a 4-rib roast, but adjust the salt to suit your taste.
• The cooking time is a general guide, but always go by internal temperature! Use a meat thermometer to check the temperature of the thickest part of the roast (avoiding any bone) to determine when the roast is done. You want to aim for about 135°F to remove the roast from the grill for medium rare.
• The internal temperature will continue to rise as the roast rests.
• Don't skip the resting step! Resting ensures that the juices are redistributed throughout the roast so that they don't all leak out onto the cutting board (and all over your kitchen!) during carving.
• Use a large cutting board with a groove around the edge to catch any juices when carving.

No Grill? How To Make Rib Roast In The Oven

Prepare the rub and the roast as directed. Place the roast bone side down in a rimmed baking dish. Heat the oven to 450°F and roast for 20 minutes. Turn the oven down to 325°F and continue roasting, rotating the pan every once in a while, until the internal temperature reaches 125-135°F. Then rest - the internal temperature will continue to rise as the roast rests - and carve as directed.

What To Serve With Grilled Rib Roast

• Prime Rib is traditionally served with creamy horseradish sauce.
• I love some sauteed mushrooms with beef roast!
• Add a green veggie, like simple oven-broiled asparagus, roasted brussels sprouts, or green beans almondine.
• For an extra-special holiday side dish, make some scalloped potatoes, or keep it simple with baked potatoes or mashed potatoes.
• If you want to pair wine with Prime Rib, my favorites are Cabernet Sauvignon, Pinot Noir, or Malbec.

How To Use Leftovers

A Rib Roast can leave you with a lot of leftovers! Here are some ideas for using leftover beef:

• Slice thinly and eat on a salad or sandwich
• Make steak and egg breakfast tacos
• Chop beef and make creamy mushroom and Prime Rib soup
• Add to a Mediterranean grain bowl
• And of course, you can always freeze leftovers to eat for a later meal!

Did you make this recipe? Please leave a star rating in the comments!

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Rosemary Crusted Beef Rib Roast on the Grill

There's no better way to celebrate the holidays than to share a delicious prime rib roast with loved ones! This grilled rosemary crusted beef rib roast is simple and sure to impress.

• Author: Kaleigh
• Prep Time: 15 minutes
• Cook Time: 2.5 hours
• Total Time: 3 hours
• Yield: 6-8 servings 1x
• Category: main dish
• Method: grilled
• Cuisine: American

• 1 (3-4 rib) beef Prime Rib Roast, bone-in
• 3 cloves garlic, minced
• 2 tbsp chopped fresh rosemary
• 1 ½ tsp kosher salt
• 2 tsp freshly cracked black pepper
• 3 tbsp olive oil

1. Remove roast from the refrigerator while you prepare a charcoal grill for indirect medium-low heat (300-325°F).
2. In a small bowl, combine garlic, rosemary, salt, pepper and olive oil. Rub all over the roast to coat evenly.
3. Once the grill is ready, place the roast over indirect heat, rib-side down, and grill with the lid closed for roughly 12-15 minutes per pound. Occasionally open the lid to check the temperature with a meat thermometer and to rotate the roast so that each side is exposed to the hot side of the grill (if you have charcoal on one side versus around the outside of the grill).
4. When the internal temperature at the thickest part of the roast reaches 125-135°F, remove it from the grill and place in a rimmed dish. Cover with foil and let it rest 20 minutes, until the internal temperature reaches 145°F for medium rare.
5. Cut away the rib bones, carve the roast with a sharp knife, and serve.

Notes

• If you're cooking a larger or smaller roast, adjust the amounts of seasoning and cooking time as necessary.
• I use 1 ½ teaspoon kosher salt for a 4-rib roast, but adjust the salt to suit your taste.
• The cooking time is a general guide, but always go by internal temperature! Use a meat thermometer to check the temperature of the thickest part of the roast (avoiding any bone) to determine when the roast is done. You want to aim for about 135°F to remove the roast from the grill for medium rare.
• The internal temperature will continue to rise as the roast rests.
• Don't skip the resting step! Resting ensures that the juices are redistributed throughout the roast so that they don't all leak out onto the cutting board (and all over your kitchen!) during carving.
• Use a large cutting board with a groove around the edge to catch any juices when carving.

Oven Instructions:

• Heat the oven to 450°F and roast for 20 minutes.
• Turn the oven down to 325°F and continue roasting, rotating the pan every once in a while, until the internal temperature reaches 125-135°F.

Keywords: rosemary crusted rib roast, rib roast on the charcoal grill, grilled prime rib

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