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Over-The-Fire Prime Rib


We’re constantly looking for ways to elevate live-fire cooking, and what better way to do just that than with a holiday prime rib feast over the fire. This recipe will be sure to “wow” your guests as you take the road less traveled this holiday season and ditch the indoor oven.

Please note: This recipe requires a lot of time and technique to complete. We don’t recommend starting out with this cook if this is your first time cooking over fire. Check out our Grilled Steak Bites Recipe for an easier introduction to cooking over fire. 


For the Prime Rib

For the Horseradish Cream Sauce

  • 2 Tbsp. Mayonnaise

  • 2 Tbsp. Sour Cream

  • 1 tsp. Worcestershire sauce

  • 3 Tbsp. Horseradish

  • 1 tsp. Salt

  • 1 tsp. Black pepper

For the sides

  • 4 whole carrots, peeled and cut in half

  • 3 whole Russet potatoes, poked with a fork

  • 2 Tbsp. Olive oil

  • ½ Tbsp. Salt

  • ½ Tbsp. Black pepper

  • 2 sprigs of rosemary, chopped


  • OPTIONAL: Pull out your prime rib roast and coat generously with kosher salt 24 hours prior to cooking. Place on a wire rack uncovered in the fridge overnight.

  • Pull your prime rib roast out of the fridge two hours prior to cooking. Pat dry with a paper towel.

  • Build a fire at least 45 minutes before you start so a hot bed of coals is built for the slow cook.

  • Coat the prime rib generously on all sides with your Firemaster Staple Seasoning.  Place on your outpost grill and adjust the height so that you can slowly cook the prime rib. A trick to see if you have the right temperature would be to place your hand safely underneath the grill, if you’re able to keep it there for 7-8 seconds, that is ideal. If you can’t, then the fire is too hot. 

  • You’ll want to cook the prime rib for roughly 3 hours depending on the size of your roast, or until you reach an internal temperature of 120 degrees Fahrenheit for medium rare (130 degrees F if you prefer medium). Flip the roast every 25-30 minutes to help cook evenly.

  • While the prime rib is cooking, combine your mayonnaise, sour cream, Worcestershire sauce, horseradish, salt, and pepper. Whisk until smooth.

  • Take your potatoes and poke them once with a fork (this will prevent the potato from exploding in the fire). Place the potatoes in a small amount of coals and let them cook for about an hour or until the skins have formed a nice black crust on the outside.

  • During the final 30 minutes of cooking, get a small skillet and melt your butter, garlic cloves, and thyme. Baste the prime rib with this butter as the prime rib finishes cooking and reaches an internal temp of 120 degrees Fahrenheit (your butchers twine may singe through during this step, and fresh twine may be necessary to hold the prime rib together).

  • Pull the prime rib off the grill and wrap with aluminum foil. Let it rest for 30 minutes before slicing.

  • While your prime rib is resting, cut your carrots in half and drizzle with olive oil, salt, pepper, and your chopped rosemary. Place them on the Outpost grill and let them cook for about thirty minutes or until they turn soft and form a nice char.

  • After 30 minutes of rest, cut into your potatoes and scoop out the insides with your favorite seasoning and butter, slice into your prime rib and serve!

Give this recipe a try during the holiday season and share your results with us on Facebook and Instagram. Cheers!