Wild Hickory, garlic, rosemary, salt and pepper. With very few ingredients this recipe allows the Prime Rib to speak for itself. It also frees up your oven for other seasonal dishes.

Total Time: 90 minutes
Servings: 10


  • 2 5 x11” Hickory Planks
  • 6 lbs. Prime Rib
  • 2 tbs. Olive Oil
  • 4 tbs. Garlic, minced
  • 2 tbs. Fresh Rosemary, chopped
  • 3 tbs. Kosher Salt
  • 3 tbs. Black Pepper

Chef's Tip

The initial sear, explained in the recipe, is crucial to achieve that flavorful crust before the slow roast which helps retain moisture. Always remember to rest your meat before slicing to reduce the loss of tasty juices.


  1. Soak planks in hot water for at least 15 minutes and preheat grill to 500°F.
  2.  Rub the beef with the olive oil. Combine garlic, rosemary, salt and pepper in a bowl and rub all over to season.
  3. Place the soaked planks on the grill, sear the beef on all sides using the grill’s metal grates, set on the planks and close the lid. Immediately turn the heat down to 300°F.
  4. Cook the beef for 75-90 minutes or to an internal temperature of 120°F for medium rare.
  5. Allow the Prime Rib to rest for 15 minutes before slicing, enjoy.
  6. Enjoy!

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hickory Plank