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Roasted Prime Rib Low & Slow

Roasted Prime Rib Low & Slow

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Tender prime rib roasted low and slow over a charcoal grill for smoky, mouthwatering flavor. Perfect for summer evenings, special occasions, or adventurous winter grillers, this boneless cut is seasoned simply seared to a caramelized crust, and smoked to medium-rare perfection.
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Prep Time 10 minutes
Cook Time 2 hours
Bring roast to room temperature 2 hours
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 prime rib roast ours was 1.5 kg boneless, which fed us both + leftovers
  • Salt and pepper QB or a mixed spice with both – Ralph uses Schuhbeck Steak-Pfeffer Würzmischung
  • Olive oil QB extra virgin

Equipment

  • Charcoal Grill

Method
 

  1. Bring the prime rib roast to room temperature, about 2 hours.
  2. Rub olive oil and seasoning into the roast on all sides.
  3. Heat the coals on one side of the charcoal grill. When hot, sear the roast on all sides above the charcoal, then move it to the other side for indirect heat.
  4. Keep the coals burning, adding charcoal as needed and mesquite for an extra layer of flavour.
  5. Cover and let smoke/roast for about 2 hours until it reaches 125–130 °F for medium-rare. Ralph doesn’t use a thermometer; he can “feel” when it’s done.

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