Grilled Rib Roast with Gravy

This grilled rib roast with gravy is exactly why you’re not supposed to say “This is the best thing I ever ate.” Not long ago I made a fire-eater reverse-sear prime rib on my grill, and “best thing I ever ate” is exactly what I was thinking. Then I made this grilled rib roast with gravy. The verdict? Both versions are crazy good. This rib roast has a great garlicky flavor. I loved cooking it in a cast iron skillet over charcoal. Not only did the meat take on the great charcoal flavor, I was able to make a crazy good gravy out of the drippings.

Grilled Rib Roast with Gravy

I could eat this grilled rib roast all day long. I had a few leftover slices. They were screaming ‘make me into a prime rib sandwich’. I will and boy, will it ever be good too!

For a spicier rib roast, try my fire-eater reverse seared prime rib.

Grilled Rib Roast with Gravy

This rib roast has a great garlicky flavor. I loved cooking it in a cast iron skillet over charcoal. Not only did the meat take on the great charcoal flavor, I was able to make a crazy good gravy out of the drippings.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 930kcal

Ingredients

For the rib roast

For the gravy

Instructions

For the rib roast

  • Fire up your charcoal grill. You’ll want it to be between 400-450 F to start out with.
  • Take a long thin sharp knife and cut holes into the roast ever inch or so. Shove the garlic slivers down into the holes.
  • Rub the softened butter all over the roast.
  • Combine the salt, garlic and onion powders and pepper. Rub the mixture over all sides of the roast.
  • Transfer the roast to a cast iron skillet.
  • Add 1 cup of beef broth or enough to be 1″ deep in the skillet.
  • Place skillet on the grill. Cover and grill for 15 minutes.
  • Reduce the grill to cook at 325 F (just partially close the air vents) and cook until the roast reaches 130 F internally. You will want to check it every 20-30 minutes to see if more beef broth needs to be added.
  • Remove the roast and cover it in foil and let it rest for 30 minutes. Meanwhile, make the gravy with the drippings in the pan.
  • Serve roast sliced topped with gravy.

For the gravy

  • Add the butter to the skillet and melt.
  • Add 1 1/2 cups of broth. Bring to a boil.
  • Dissolve the flour in a cup with 1 tablespoon of water. Whisk into the gravy mixture.
  • Continue stirring until gravy is desired thickness. If it’s too thick add more broth.

Notes

You’ll need a cast iron skillet that is large enough to hold the rib roast. Throughout the cooking process make sure that you NEVER grab the skillet with your bare hands.

Nutrition

Calories: 930kcal | Carbohydrates: 5g | Protein: 129g | Fat: 40g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 382mg | Sodium: 6335mg | Potassium: 2103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 12mg

Nutritional values are approximate.