Roasting a Prime Rib on your Primo is a sure fire way to elevate the perenial holiday favorite. Utilizing the benefits of a Primo Grills’s convection cooking versatility, it’s easy to achieve impressive results. You can certainly opt to cook it as a standing rib roast, but we have removed the rib bones and most of the fat. This method promotes even cooking and allows the flavorful crust to be enjoyed on the meat, not on unwanted fat.
Start with any size or grade of Prime Rib Roast. We recommend trimming off most of the fat to encourage the crust forming on meat, not fat. Separate the ribs from the roast. Salt generously and let it rest overnight in the fridge.
Here it is trimmed and after it spent the night in the fridge with some salt.
Prepare the Primo to 225 with the ceramic plates in. If you like you can add small amount of smoking wood- we used a single chunk of hickory wood. Coat the roast (and the ribs) with some flavor to help form a crust. We blended 1/3 cup of olive oil with 6 cloves of garlic, 2 tablespoons fresh rosemary, 1 tablespoon fresh thyme, and about a teaspoon each of kosher salt and crushed pepper. After you brush on the oil mixture, give a final light coat of kosher salt and crushed pepper. We cooked the trimmings in a foil pan with some of the oil mixture and small amount of water- you’ll end up with a few bites of high end pot roast. Alternatively you could use the trimming to make an au jus. You could also opt to leave 1/2 of the grill exposed to direct heat without the ceramic plate in. This will allow you to finish the roast’s last 10 degrees over direct heat for more crust. You could also remove the 2nd plate at the end of the cook.
All rubbed and ready to go. You can see the bag of trimmed fat.
Target an internal temp of 125 to 130.
Let it rest for 20 to 30 minutes. Enjoy Primo Prime Rib!
Don’t forget about the ribs- we put them in foil when we pulled off the roast and let them go until they hit 190 or so.
If you do want to do a standing rib roast we would recommend utilizing the Primo’s two zone cooking capabilities. Here we used a 5 rib roast and started it with in-direct heat above a deflector plate. Target 225 to 250 cooking temp.
As the internal temp approaches 100 open the vents and get the direct side hot. Move the roast over direct heat and cook until the internal temp is 125 to 130, flipping often to create a beautiful crust and maintain an even finish.