6-8 Garlic, Cloves
1 Rib Eye Roast
3 Rosemary, Springs
3 Sage, Leaves
Fool your guests into thinking you slaved all day over this gorgeous, roasted prime rib – when really it was the Louisiana Grill that did all the work. This recipe uses a rosemary and sage crust and allows you to roast outside on your grill, so you don’t have to heat up your kitchen while using an oven. Serve 6 people an eye dropping and mouthwatering Prime Rib in about an hour.
This prime rib recipe incorporates a rosemary, sage, salt, pepper, and garlic dry rub for savory and earthy herbal flavor. The dry rub forms a nicely charred crust from the flame broiled sear.
Note: It is recommended to use Texas Mesquite with this recipe.
Thaw frozen meat in an aluminum pan to cut your thaw time in half!