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.
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
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.
Servings 4 servings
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.
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.
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.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
This was my first time making prime rib on my Char-Broil Big Easy. It will definitely not be the last time. Preparation and cooking were, as always with the Big Easy, easy. And the end result was just crazy good. Tender, beefy and just flat out delicious. Incredible. This ended up being one of the best meals I’ve ever had.
I started with an almost-five pound rib roast. All I did was salt and pepper it. Nothing fru-fru. Just rubbed it on and into the Big Easy. Like I said, prime rib on the Char-Broil Big Easy is easy!
About 2 hours later the meat hit 125 F (and a bit higher in spots, so next time I’ll keep a closer eye on it). The weather was chilly, mid 50s, with some pretty good winds. I had expected the cook time to be 15 minutes/pound, but it ended up closer to 20 minutes/pound.
After resting and slicing I served the prime rib with homemade au jus, Sriracha horseradish dipping sauce, cedar planked Cajun mashed potatoes, and grilled Cajun green beans.
Everything on the plate was fantastic. I highly recommend making prime rib in the Big Easy.
If you use a bunk bed basket, you’ll have space to cook a side dish for this delicious prime rib!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Prime Rib on the Char-Broil Big Easy
This was my first time making prime rib on my Char-Broil Big Easy. It will definitely not be the last time. Preparation and cooking were, as always with the Big Easy, easy. And the end result was just crazy good.
Fire up your Big Easy.
Combine the salt and pepper and rub over all sides of the rib roast.
Put the roast into a cooking basket and put into the Big Easy. Insert an cooking thermometer into the meatiest part of the roast.
Cook about 15 minutes/pound or until the meat reaches 125 F. Note: 125 F will give you a rare roast. If your guests prefer their meat done medium-well or well, slice and then finish on a grill instead of cooking the entire roast to a high temperature.
Once the desired doneness has been reached remove the roast to a baking pan and cover with foil and a kitchen towel. Let rest 20 minutes.
Slice and serve as desired.
Calories: 1695kcal | Carbohydrates: 1g | Protein: 77g | Fat: 151g | Saturated Fat: 63g | Cholesterol: 343mg | Sodium: 1997mg | Potassium: 1273mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Calcium: 51mg | Iron: 8mg
Nutritional values are approximate.