If you‘re looking to cook a prime rib on a gas grill, you’re in luck! Our recipe guide will take you through each step, including how to achieve a flavorful crust on your rib roast.

Grilling a prime rib on a gas grill is easier than you might think, and the results are fantastic! With our Pitmaster tips and tricks, you can achieve a perfect prime rib that has a flavorful crust outside and is tender and juicy on the inside. So, fire your gas grill and get ready to create a drool-worthy rob roast! The best part is that you can enhance the flavor by using a smoke packet or smoker tube.

Picking a good prime rib roast

Look for a well-marbled rib roast. USDA Prime is considered “top shelf,” but Choice will work too if obtained from a reputable source. Look for grass-fed but grain-finished beef, Wagyu, or dry-aged for best results.

Ingredients

• 1 4-5 bone standing prime rib roast
• Drip pan
• Enough fuel to get your through a 2 (or more) hour cook
• Butter-Herb Prime Rib Rub
• Optional: Prime Rib Injection Marinade

Prepping a prime rib

• Trim: Place rib roast onto a large cutting board. Trim the fat cap to 1/4″ thick. Remove any loose pieced of meat.
• Injection (optional step): Inject prime rib in multiple areas with our prime rib injection marinade.
• Make the rub: Combine rub ingredients in a small bowl and thoroughly coat prime rib roast with mixture. Let meat stand at room temperature for 30 minutes before grilling.

Prime rib on a gas grill

• Grill set up: Preheat your gas grill for a 325-degree indirect cook.
• Smoke: Assemble smoke packet or smoker tube. Use a moderate smoke flavored wood for this recipe.
• Drip pan: Set an aluminum foil pan filled with 1 cup of water underneath the grates of where the prime rib will go. Refill pan with an extra 1/2 cup during cooking.
• Grill the roast: Place rib roast on the grates over the drip pan. Close lid and cook prime rib for 13-15 minutes per pound or 1 1/2-2 hours for medium-rare doneness. Rotate roast occasionally for even cooking.

Resting and carving

• Remove and rest: Once roast reaches an internal temperature of 125-130 degrees F (medium rare to medium), remove it and the drip pan from grill. Rest the prime rib for 20-25 minutes before carving.
• Carving: Remove the bone section first, and carve the eye of the roast into 3/4″ thick slices.
• Serve with gravy (see below), smoked garlic sauce, horseradish, or blue cheese butter.

Save those prime rib drippings!

Strain the drippings to collect any herbs that may have separated during cooking. Use the strained liquid in your favorite recipe. It will have a concentrated flavor, so it’s best to pair it with low-sodium beef broth to make gravy.

Storing leftovers

Store your leftover grilled prime rib in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months. Rewarm in a skillet over medium-low heat. Thaw frozen prime rib in the fridge overnight before rewarming.

Prime Rib Roast Recipes

• Prime Rib Roast on the Rotisserie
• Prime Rib on a Pellet Grill
• Prime Rib on a Charcoal Grill

Print

Prime Rib on a Gas Grill

Learn how to make a delicious prime rib roast using your gas grill. It's a simple process that requires a few key steps.

Course Main Dish

Cuisine American

Keyword beef prime rib, grilled prime rib, rib roast

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 8 servings

Calories 689kcal

Author Derrick Riches

Equipment

• Gas Grill
• 1 Aluminum Drip Pan

Ingredients

• 1 4-5 bone standing prime rib roast
• 1/2-2/3 cup Butter-Herb Prime Rib Rub

Instructions

• Place rib roast onto a large cutting board. Trim fat cap to 1/4 " thick.
• Combine rub ingredients in a small bowl and thoroughly coat prime rib roast with mixture. Let meat stand at room temperature for 30 minutes before grilling.
• Preheat your gas grill for a 325-degree indirect cook.

  Optional: Assemble smoke packet or smoker tube. Use a moderate smoke flavored wood for this recipe.
• Set a drip pan filled with 1 cup of water underneath the grates of the indirect side. Doing this will help catch the drippings for gravy. Refill pan with extra water as needed, about 1/2 at a time.
• Place rib roast on the indirect side. Close lid and cook for 13-15 minutes per pound or 1 1/2-2 hours for medium-rare doneness.
• Rotate roast occasionally for even cooking. Once roast reaches an internal temperature of 125-130 degrees F (medium rare to medium), remove roast and drip pan from grill (see notes). Rest the prime rib for 25 minutes before carving.
• Remove the bone section first, and carve the eye of the roast into 3/4″ thick slices.
• Serve with smoked garlic sauce, horseradish, or blue cheese butter.
• Store leftover grilled prime rib in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.

  Rewarm meat in a skillet over medium-low heat. Thaw frozen prime rib in the fridge overnight before rewarming it.

Notes

Using the prime rib drippings

1. Strain the dripping contents to collect any herbs that may have separated during the cooking process.
2. Use the strained liquid in your favorite recipe. It will have a concentrated flavor, so we recommend pairing it with low-sodium beef broth.

Nutrition

Calories: 689kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 4mg | Sugar: 0.01g | Vitamin A: 355IU | Calcium: 3mg | Iron: 0.01mg

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