Italian Bone In Prime Rib Roast

Italian Bone In Prime Rib Roast on the grill - searing before closing the lid and baking briefly.

Like many of the dishes we prepare here at Scordo the following Italian Bone In Prime Rib Roast was made possible by the varied items available at out local market.  That is to say, the meat looked very good presented in our butcher’s case and, more importantly, the bone in prime rib roast was on sale!

Prime rib roast, also known as standing rib roast, is a cut of beef from the primal rib.  Our first experience with prime rib was at a wedding reception and it was served medium rare with a very loose beef au jus sauce.  Our recipe  is prepared via the grill and incorporates three simple ingredients:  Kosher salt, freshly ground black pepper, and coarsely chopped fresh rosemary.  The piece of bone in prime rib roast we used was about 3.5 inches in width (or about 1.5 pounds) but you could easily use one, whole, 10-12 pound prime rib roast.

Italian Bone In Prime Rib Roast prior to grilling and seasoning.

Italian Bone In Prime Rib Roast
Prep time
Cook time
Total time
Italian Bone In Prime Rib Roast
Serves: 3
  • 1 1 - 1.5 pound piece of bone in prime rib roast (our piece was about 3.5 inches in width)
  • Kosher salt, freshly ground black pepper, and fresh rosemary
  1. Start by letting the meat sit at room temperature for 30-45 minutes. Season all sides of the meat with the salt, black pepper, and coarsley chopped rosemary. Be very liberal with the salt and pepper.
  2. Heat your outdoor grill (on high temperature) for 10-15 minutes, with the lid down. Place the meat on the grill and sear for 2-3 minutes, repeat the process for all sides; you'e looking to establish a good crust.
  3. Next, lower your flame/heat to low-medium and close the lid of your grill. Depending on how you like your beef cooked (and the size of your prime rib roast), let the meat cook for 10-15 minutes. We cooked our small piece for about 8 minutes and served the meat medium rare.
  4. Remove the roast and let sit, covered, for 5-10 minutes so the internal juice can redistribute back into the meat. Thereafter, carve the meat into 2-3 inch pieces and arrange on a large plate. Drizzle the meat with very good extra virgin olive oil, if you'd like.



  1. That’s one beautiful piece of meat, Vince! I would have loved to have gotten a shot of it sliced and done to a turn… You’re lucky to have a local butcher you can trust. They’ve more or less died out down here.

  2. Adri Barr Crocetti

    Vince! I must second Frank-that is one beautiful piece of meat. And it looks gorgeous on the grill. Complimenti!

  3. My husband is going to the butchers today to pick up a nice little roast. Can’t wait to try this Sunday.

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