Perfectly Grilled Prime Rib on the Arteflame

Cooking prime rib on the Arteflame grill delivers a tender, juicy roast with a crispy, flavorful crust. Using the high-heat center grate for an initial sear, followed by a slow finish on the flat-top cook surface, this method ensures a restaurant-quality prime rib with a rich, buttery flavor and perfectly cooked interior.

Ingredients

1 (6-8 lbs) bone-in prime rib roast
3 tbsp butter, softened
4 garlic cloves, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp coarse sea salt
1 tbsp black pepper
Vegetable oil (for lighting the grill)

Instructions

1. Prepare the Arteflame Grill

Start by lighting your Arteflame grill. Pour vegetable oil onto three paper napkins, place them inside the grill, and stack firewood over top. Light the napkins and let the fire build for about 20 minutes. The center grate will reach over 1,000°F, perfect for searing, while the surrounding flat-top surface will provide a range of heat zones to finish the prime rib.

2. Season the Prime Rib

While the grill is heating, mix the softened butter with minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture generously all over the prime rib, coating every surface for maximum flavor. Let the prime rib rest at room temperature for about 30 minutes.

3. Sear the Prime Rib

Place the prime rib directly on the center grill grate for an intense sear. Sear each side of the roast for about 3-4 minutes, or until a deep, golden-brown crust forms. Rotate the roast to ensure all sides are evenly seared. This locks in the juices and creates the perfect crust.

4. Finish Cooking on the Flat-Top

Once seared, move the prime rib to the flat-top surface towards the outer edge where the heat is lower. This allows for gentle cooking to achieve your desired level of doneness without overcooking the outside. Let the prime rib cook for 1.5 to 2 hours, rotating occasionally. Use a meat thermometer to check the internal temperature:

Rare: 120°F to 125°F
Medium-rare: 130°F to 135°F
Medium: 140°F to 145°F

5. Rest the Prime Rib

After reaching the desired temperature (around 115°F for medium-rare), remove the roast from the grill and let it rest for 20-30 minutes. Resting is crucial as it allows the juices to redistribute, making the prime rib incredibly tender.

6. Slice and Serve

Carve the prime rib into thick slices, ensuring you slice against the grain for maximum tenderness. Serve with a drizzle of the juices collected on the flat-top griddle.

Tips for Grilling Prime Rib

Herb butter basting: Baste the prime rib with additional herb butter as it cooks on the flat-top for even more flavor.
Watch the temperature: Use a meat thermometer to avoid overcooking. Remove the prime rib at least 10°F below your target doneness, as it will continue to cook while resting.
Keep the crust intact: Searing the roast at the start ensures a flavorful, crispy crust without losing moisture.

Conclusion

Grilling prime rib on the Arteflame is the ultimate way to get a flavorful, juicy roast with a crisp, herb-infused crust. By searing the prime rib over high heat and finishing it slowly on the flat-top, you’ll impress your guests with this restaurant-quality dish right from your grill.

Variations

Garlic and Herb Prime Rib: Add a paste of garlic, rosemary, thyme, and butter for a rich, aromatic crust.
Smoky Prime Rib: Incorporate smoked paprika and cumin into the rub for a smoky flavor.
BBQ Prime Rib: After searing, glaze the roast with your favorite BBQ sauce for a sweet, tangy finish.
Peppercorn-Crusted Prime Rib: Add a cracked peppercorn crust for a spicy, crunchy layer on the outside.
Mustard and Herb-Crusted Prime Rib: Mix Dijon mustard with fresh herbs for a tangy, savory crust.