How To Cook A Prime Rib Roast On A Gas Grill

beef roast, prime rib, holiday meal
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Cooking prime rib isn’t hard when you can slow roast it on a gas grill . Since the beef roast is the star of your meal, start with the best roast you can find. Then all you need is a simple beef rub and Char-Broil’s® TRU-Infrared™ cooking system to create a juicy, delicious roast fit for a king.

Slow Roasted Prime Rib with Porcini Au Jus

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 6 servings

Serving Size: --

Calories per serving: --

Fat per serving: --

Prime Rib will be the king of your holiday table with its powerful presentation and luscious flavor.


    For the beef rub
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse ground black pepper
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon red pepper flake
  • For the roast
  • 4-6 pound bone-in beef rib roast
  • 1-2 tablespoons vegetable oil
  • 1 quart beef stock
  • 1 ounce dried porcini mushrooms


  1. Mix together the salt, pepper, onion, garlic, parsley and pepper flakes.
  2. Remove the butcher's twine and lightly coat the roast and ribs with oil.
  3. Season on all sides (including the space between the ribs and roast) with the dry rub. Re-tie the beef roast and ribs back together. Let sit at room temperature for an hour.
  4. Set up your grill for indirect heat and preheat to low (250-300°F).
  5. Place the roast, bone-side down, on a roasting rack and pan combination. Add enough stock to fill the pan about 1 inch deep. Add the dried mushrooms.
  6. Place the roast and pan on the grill on the indirect side where you don't have any burners on. Close the grill lid and cook until the rib roast hits 10 °F less than your desired level of doneness. This should take about 3 hours for medium rare. It's a good idea to turn the roast around every 45 minutes or so. (For rare - pull at internal temperature of 115°F. For medium rare – 125°F. For medium – 135°F).
  7. Remove the roast and pan set up and let rest at room temperature until the internal temperature stops rising - about 20 minutes. Meanwhile, turn up the grill heat to high (500 °F).
  8. Taste the au jus (seasoned broth in the pan) and season with salt and pepper to taste. Keep warm.
  9. Fully remove the rib bones. Place the rib bones cut side down over the heat. Sear the roast 2-3 minutes on the cut side and 1-2 minutes on the other sides.
  10. Remove from the grill. You can let it rest for 5 minutes but it isn't needed - it already settled during the previous rest.
  11. Slice, top with some of the porcini au jus and serve.



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16 thoughts on “How To Cook A Prime Rib Roast On A Gas Grill

  1. Did anyone try this technique? I would appreciate any and all feddback. I am ordering a prime stanidng rib roast and would like to use my gas grill, if possible. Thank you.

  2. I’ve cooked them on a charcoal smoker, with and without wood chips, and they come out fabulous! I am going to try one on my gas grill, this week, and see how it comes out. I’m certain that it will be just as fabulous. I’ve never seared them when I am done cooking it. I gues sif you like a crispy coating, that step would be important. I use a rub that crusts up nicely while it is cooking.

  3. I did this today and the cooking times are spot on with my grill. Did not use dry onion or garlic but made sure they were very minced up. Rub the roast and it was great. Will save this one

  4. I use this as a general guide (make my own rub etc) but it works well. I have a wireless temp probe I carry in my pocket and keep a fairly close eye on the grill temp gauge.

    On my grill I remove the drip guard and place a foil tray on the left side burner under the rack (turned off indirect grilling side) and a smoker tray on the right. I like to have the grill to temp and smoke already coming before I put the meat on.

  5. Never had tried to grill a rib roast before, I had my trepidations,, but I tried this basic recipe, but left out the salt.
    I pulled the 5 lb. roast at about 2.5 hours @ 275°

  6. I cooked my first ribeye roast using this recipe as a guide in 2012, to serve 4 people. Unfortunately my friends and family think it is tradition and now I’m cooking to serve 8-10 people. So every New Years Day, I now cook one.

  7. This is my favorite prime rib on the grill. For extra crispy, sear on each side for 2 minutes per side after it reaches the desired temp.

  8. This is the second time we used this recipe and we love it! It’s easy to make and tastes fantastic. Definetely recommend this!

  9. Made this recipe three times so far. Gets better each time, especially with practice. Try sour cherries in place of mushrooms or with criminis. Don’t use challots; not flavorful enough.

  10. Grilling a 5lb roast as I write this. Got a great tip from my meat market. He cut off the rib bones and tied the bones back on the roast with oven cord. You still get the flavor of the bones but you don’t have to cut them off when you slice the roast.

  11. I have done this on several occasions and have always had return guests asking for the same thing. I use a roasting pan with a rack that keeps it off the heat but let’s it cook Low and Slow. A good meat thermometer is critical. Juices in the pan and foil over it to lock in the flavor. Last 30 min. Pull the foil and let it crust up.
    Let rest for 10-15 mins. And enjoy. YUM

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