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What’s better for a huge holiday dinner bash, a particular celebration, or big birthday dinner? Prime rib is always a favorite, and grilling prime rib is one way to make sure your roast is succulent, juicy, full of flavor and mouthwatering. It also opens up your kitchen oven for all the side dishes that are so conventional with a huge holiday meal!

Getting the Prime Rib Ready for Grilling

Defrost the prime rib, if necessary. You may have your butcher cut off the bones and then retie them onto the roast for cooking, if you’d like. The roast is posing no difficulty to slice this way after it’s grilled. However, don’t get rid of the bones! Tying them to the roast will disseminate the richness and flavor from the bones allround the roast, and they may aid protect it from overcooking, too. Without the bones, your roast may arid out, and no one likes a arid prime rib!

Next prepare your favored rub or spice seasoning. Rub the seasonings on each side of the roast, (including the bones), wrap in plastic wrap, and place the roast in the refrigerator overnight. This will support the spices to flavor the roast.

Grilling the Prime Rib

Low and slow is the way to make sure your prime rib is done to perfection and is still juicy, tender, and oh so mouthwatering. That means to grant at least 20 minutes per pound for your roast on the grill, and more if you like it medium to well-done. Each grill is different, and each grill heats differently, so you need to experiment with your peculiar grill to find out where it’s the hottest and coolest, and how high the heat actually gets.

Don’t rely on the built-in thermometer in your grill’s lid, they are notoriously wrong. Invest in a good meat thermometer, and know the internal temperature of your roast when it will have to be done (more on that later).

To get great results, first, take your roast out of the refrigerator to warm up at least an hour before you plan to get started cooking. Never put meat directly from the refrigerator onto the grill! The cold will seize up the meat, make it tougher and less juicy, and will quickly fetch down the temperature of your grill, too.

Next, heat up your grill on high for at least 15 minutes, or until it’s as hot as you may get it. Turn down the heat to in regards to 200 to 225 degrees, and put the roast on the grill. Close the lid, and don’t open it except to check the temperature of the roast periodically.

Grill the roast until it reaches the desired temperature (see below). Remove the roast from the grill and grant to rest at least 10 minutes before carving and serving.

Roast Temperatures

For rare prime rib heat until the internal temperature is in regards to 130 to 135 degrees.

For medium prime rib heat until the internal temperature is when it comes to 145 degrees.

For medium-well heat until the internal temperature is with regards to 150 degrees.

Even at medium-well, the end cuts will have to be well done, so you’ll have well and medium well for those who want it.

Gas or Charcoal Grill

When grilling prime rib, you need a steady temperature. If you may keep your charcoal temperature steady, by adding more charcoal all around the hours of cooking, then use a charcoal grill. However, gas grills maintain a more uninterrupted temperature allround cooking, so if you’re worried regarding losing your temp, and ruining your prime rib, undertake grilling prime rib on a gas grill for the best results.

Pre seasoned and ready to use, this square cast-iron grill pan provides an array of commodious features. The pan’s ribbed bottom keeps feed up and away from grease for low-fat cooking, while at the same time making tasty-looking stripes all over grilled favorites. To keep out of the way of what galore consider the mysterious or time-consuming procedure of “seasoning” cast iron pans, Lodge makes the gains of cast iron effortless. After evenly coating all surfaces with an electrostatic spray of vegetable oil, the cookware is put into an exceedingly high-temperature industrial oven, which bakes the coating into the surface. The result is a better-looking and better-performing pan than if it was seasoned at home. A hole in the pan’s sturdy handle allows for hanging the item when not in use. The square grill pan measures 10-1/2 by 10-1/2 by 1-3/4 inches and carries a lifetime warranty.

Grill Pan Pic

Grill Pan Picture

Grill Pan Photo

Most helpful customer reviews

194 of 195 people found the following review helpful.
Does a good job, things to be aware of …
By Kevin K. Fosler
I just cooked a thick ribeye steak using this grill. It’s the first thing that I have cooked on it. Similar to a cast iron frying pan that I have, this generates a lot of “smoke”. I had to take the battery out of my smoke detector, and open windows. I think I cooked it at a slightly higher temperature than I needed to. If smoke is a problem, think twice about buying this.

The result is the best steak I have ever cooked indoors. It beats any electric grill I have ever used, and it beats the George Foreman grill hands down. I would say that the results are almost restaurant quality. I look forward to cooking hamburgers within the next day or so.

I think this would work better with slightly less thick cuts of meat. Even at high heat it took longer than it would have taken on a grill. During the cooking I put a metal lid over the pan to control splattering.

I think it will be a breeze to clean. Oiling it after cleaning, with the ridges, will be a little more work than for smoother surfaces.

Because the ridges are so high, the grill does a great job of cooking away from the fat, and probably (my guess) does even a better job than the George Foreman grill in that regard.

Pans like this pay for themselves. This pan is about the cost of a dinner for two, and it will result in less eating out.

Update: I cleaned the pan after making the steak. It was more difficult to clean than other cast iron pans due to the ridges, however, I think I need to find a different tool to clean it with. Someone recommended a grill pad or brush. Also, I usually put the pan over enough heat to evaporate any water from cleaning, and then apply a thin amount of oil. This was also harder. I think it will get better with practice. In any case, the results were worth it.

I will be trying burgers and pork chops soon, so stay tuned!

Update: I cooked pork chops tonight on this grill, and they are the best pork chops I have ever had in my life. I let the pan heat up, and usually also have the electric burner on high heat when adding the meat. I then turn it down a bit. The cast iron doesn’t cool off, and it sears the juices in. I have found that a metal cover over the grill works well to keep in splatters and heat. Another thing that is helpful is a temperature fork, which told me tonight that the chops were at 180 degrees, otherwise I would have overcooked them.

This is by far the best money that I have spent on cooking equipment, and it will definitely save a lot of $$$ because I will treat myself to excellent home-cooked meals more often.

205 of 207 people found the following review helpful.
The best burger you’ll ever make indoors!
By fast_matt
It’s cast iron, so you can run this pan as hot as you dare to sear the flavor in. Makes excellent burgers and brats, with nice grill marks but no burned spots, even when well-done. Try that with a George Foreman and your burger will be black outside and dryer than the Mojave Desert inside.

The square pan provides plenty of room to fry up a few burgers and the hot juices in the bottom are made-to-order for sauteeing a few mushrooms, onions, or peppers to go on top. The handle is fatter than older Lodge designs and quite ergonomic as long as you’re wearing an oven mitt. Cleans nicely by boiling a little water in the pan and giving it a quick scrub with a stiff round natural-bristle vegetable brush and the hottest water that’ll come out of the tap.

I would recommend this pan over the 11.5″ one Lodge also offers because the thicker bottom, smaller sides, and deeper walls of the 10.5″ pan provide fairly even heat over the entire grill surface. It appears that the 11.5″ pan is based on the griddle of the same size, and my 11.5″ griddle is hot near the center and cooler near the edges when used on a burner – OK for hash browns, but bad for burgers, grilled cheese, and such.

Excellent product; if you can’t grill outside, this pan is the next best thing!

84 of 85 people found the following review helpful.
Excellent for indoor grilling!
By Lori Hinkle
This is a great size for 4 burgers or two large steaks. Great for grilling any meat. I had a Calphalon grill pan and the cleanup was horrible, this one is a breeze & it will last forever. I highly recommend it and all Lodge cookware.

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