Grilled Thick-Cut Prime Rib with Au Jus on the Arteflame

A thick-cut prime rib grilled to perfection and served with a rich, flavorful au jus is the ultimate centerpiece for any meal. By searing the prime rib on the high-heat center grate of the Arteflame and then slowly finishing it on the flat-top, you’ll get a perfectly caramelized crust and tender, juicy interior. The accompanying au jus adds a savory depth of flavor, perfect for dipping.

Ingredients

For the Prime Rib:

1 (4-5 lbs) thick-cut bone-in prime rib (about 2 inches thick)
3 tbsp softened butter
4 garlic cloves, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp coarse sea salt
1 tbsp freshly ground black pepper

For the Au Jus:

2 cups beef broth
1/2 cup red wine
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp Worcestershire sauce
Salt and pepper to taste

Instructions

1. Prepare the Arteflame Grill

Light the Arteflame by pouring vegetable oil on three paper napkins, placing them inside the grill, and stacking firewood on top. Ignite the napkins and let the fire build for about 20 minutes. The center grill grate will reach over 1,000°F, ideal for searing, while the surrounding flat-top surface provides a range of lower temperatures for finishing the prime rib.

2. Season the Prime Rib

Mix the softened butter with minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture generously all over the thick-cut prime rib, covering every side. Allow the prime rib to rest at room temperature for about 30 minutes before grilling.

3. Sear the Prime Rib

Place the prime rib directly on the center grill grate to sear. Sear for about 4-5 minutes on each side, ensuring the entire roast develops a deep, golden-brown crust. Rotate the prime rib to sear all sides, locking in the juices and flavor.

4. Move to the Flat-Top to Finish Cooking

After searing, move the prime rib to the outer edge of the flat-top cook surface, where the heat is lower. Let the prime rib cook slowly for about 1.5 to 2 hours, rotating occasionally to ensure even cooking. 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. Prepare the Au Jus

While the prime rib cooks, prepare the au jus. On the flat-top, sauté the chopped onion and minced garlic until softened and fragrant. Add the red wine and beef broth, scraping up any browned bits from the cooktop for extra flavor. Stir in Worcestershire sauce, and let the mixture simmer for 10-15 minutes until reduced. Season with salt and pepper to taste.

6. Rest the Prime Rib

Once the prime rib reaches your desired doneness, remove it from the grill and allow it to rest for 20-30 minutes. This resting period ensures the juices redistribute throughout the roast, making it extra tender.

7. Slice and Serve with Au Jus

Slice the prime rib into thick cuts, making sure to slice against the grain for tenderness. Serve the prime rib with a side of the warm, rich au jus for dipping.

Tips for the Best Grilled Prime Rib

Resting is crucial: Resting the meat after grilling helps retain its juices, making it more flavorful.
Baste with butter: Use extra butter while searing to add flavor and moisture to the crust.
Monitor the temperature: A meat thermometer is your best tool for ensuring the perfect doneness of prime rib.

Conclusion

Grilling thick-cut prime rib on the Arteflame guarantees a crispy crust with a succulent, juicy interior. The addition of a rich, savory au jus elevates the dish, making it perfect for any special occasion or holiday meal.

Variations

Garlic Herb-Crusted Prime Rib: Add more garlic and herbs to the butter rub for an extra burst of flavor.
Smoky BBQ Prime Rib: Rub the roast with a smoked paprika blend and serve with a tangy BBQ au jus.
Peppercorn-Crusted Prime Rib: Coat the roast with cracked black pepper for a spicy, crunchy crust.
Mustard Herb Prime Rib: Add Dijon mustard to the butter rub for a tangy herb crust.
Red Wine Au Jus: Enhance the au jus by adding a dash of balsamic vinegar or extra wine for a deeper, richer flavor.