Standing Prime Rib Roast

Looking to do a Standing Prime Rib Roast on your Primo for the holidays or any time of year?  Here is an easy method and recipe for a Herb & Garlic crusted Standing Prime Rib Roast using the reverse sear method to for even roasting.

Start by making a garlic/herb oil rub. We used sage, rosemary, thyme and garlic.

Add a cup of olive oil and process. We used a hand held immersion blender.

For this we used a 22lb beast.

Coat the roast with the herb/garlic action, kosher salt and freshly cracked black pepper.  Wrap in plastic and stick it in the fridge overnight to 24 hrs.

When ready, prepare the Primo for roasting with indirect heat.  For a roast this size you’ll need both plates in.   Target a cooking temp of 225 to 250.

Making progress

Target an internal temp of 125 to 130 or so for a nice even medium rare. For a roast this size you could choose to remove the plates and finish over direct heat for the last twenty minutes or so to develop a flame kissed crust. We pulled the plates out when the internal temp was 115 or so. You could certainly choose to let it ride on indirect heat without taking the plates out.

A large hunk of prime rib on a wide ceramic grill

Here, from a prior roast, you can see a 5 rib roast is the perfect size to utilize the Primo’s two zone cooking capabilities.  You can place the roast on in-direct heat above a deflector plate to start.

Beef prime rib on a large open grill

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.

Let the Standing Prime Rib Roast rest for 20 to 30 minutes before slicing.

Either way, the Prime Rib Roast will be delicious. Enjoy!