Bone Out Prime Roast

Bone Out Prime Roast

You're about to experience a Rib Roast recipe like never before. It's a fresh perspective on the traditional prime rib roast. While utilizing the bones of the prime rib for flavor has always been a culinary magic trick, we're taking this BBQ classic to a whole new level of mind-blowing flavor!

Let me show you what this recipe is all about.

You can find the full instructional video at the end of this page.



Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.

How to

  1. Take a sharp knife and separate  the whole rack of bones from the 2 kg or 4.4 lbs prime rib roast ( côte de boeuf ).
  2. Make 650 ml or 2¼ cups of Horse Radish Steak Sauce.
  3. make 50 grams or 1.7 oz of PitmasterX's Classic BBQ Rub.
  4. Spread out the sauce by hand over the entire cut of rib roast on all sides.
  5. Now season the entire rib roast on all sides with the BBQ rub.
  6. Skip the sauce on the rack of bones but season it only on the outside with the BBQ rub.
  7. Reconnect the bones to the rib roast by using butchers twine.
  8. Fire up your grill and set it for an indirect roasting temperature of 180°C or 360°F.
  9. Place in the roast with the bones pointing towards the hottest side of the grill and stick in a thermometer to keep track of the core temperature. 
  10. Close the lit and let the roast slowly come up to a temperature of 46°C or 115°F. around this point you have enough heat sitting on the outside to let the core cook until it hits 54°C or 130°F.
  11. Take it off the grill and let it rest for 30 minutes before slicing it in thin slices.



  1. It highly recommended to use a wireless thermometer that can calculate when you should stop roasting your meat because a roast like this will continue to cook when you take it off the grill.

Watch full video

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