diva q's herb-crusted prime rib


  • 1/4 Cup fresh rosemary leaves

  • 1/4 Cup fresh flat-leaf parsley leaves

  • 1/4 Cup minced garlic

  • 1/4 Cup canola oil

  • 3 Tablespoon Dijon mustard

  • 2 Tablespoon finely ground black pepper

  • 2 Tablespoon kosher salt

  • 1 (5-7 lb) bone-in prime rib roast




Combine rosemary, parsley, garlic, canola oil, mustard, salt and pepper in a food processor. Pulse until the herbs are finely chopped and the ingredients are combined.


Coat the entire prime rib with the herb mixture. Refrigerate prime rib uncovered, for 4 hours.


When ready to cook, set Z Grill temperature to 250℉ and preheat, lid closed for 15 minutes.


Place the prime rib bone side down on the grill. Roast meat (allowing 12 to 15 minutes per pound) until the internal temperature in the thickest part of the prime rib reaches 120℉-130℉ for rare to medium-rare, about 5 hours. Begin taking the internal temperature every 45 minutes after the 2 hour mark.


Remove the prime rib from the grill, tent loosely with foil and let rest for 15 minutes before slicing. Enjoy!