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.
Crazy Good. A Total Win.
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!
Cooking in cast iron over charcoal is a wonderful thing. But it comes with it’s perils, too. That last thing you want to do is to burn yourself grabbing a hot skillet handle. I turn it away from me so I don’t accidently put my hand on it.
For a spicier rib roast, try my fire-eater reverse seared prime rib.
Grilled Rib Roast with Gravy
Ingredients
For the rib roast
- 5-6 pound beef rib roast tied
- 3 cloves garlic cut into thin slivers
- 3 tablespoon unsalted butter softened
- 3 tablespoons Kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground black pepper
- 2-4 cups beef broth you might need more
For the gravy
- 1 tablespoon unsalted butter
- 1 ½ cups beef broth or more
- 1 tablespoon all-purpose flour
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
Nutrition
Nutritional values are approximate.
