Grilled Prime Rib Sliders

Why You’ll Love These Grilled Prime Rib Sliders

• Rich, juicy prime rib cooked over open flame
• Perfectly portioned for parties and gatherings
• Easy to customize with sauces and toppings
• Great way to use leftover prime rib
• Big flavor in a small, handheld bite

If you love steakhouse meals but want something fun and grill-friendly, these sliders check every box.

Ingredients needed to make Grilled Prime Rib Sliders

• Prime Rib: a premium cut steak from the back ribs is perfect for low-temperature roasting followed by a high-heat sear. A boneless prime rib is best for this recipe.
• Horseradish: this pungent, earthy and savory root makes for the perfect binder and creamy sauce.
• Seasoning: I used an All Purpose rub to tie in all the flavors together.
• Cheese: slices of mild provolone cheese work best on these sliders.
• Sour cream & Mayo: creamy base for the horseradish sauce.
• Chives: this fragile and flavorful herb is perfect for the horseradish sauce.
• Apple cider vinegar: adds acidity to the sauce to breakdown the sharpness of the horseradish and creaminess of the mayo and sour cream.
• Slider buns: I used pretzel buns. They have a savory, malty, and yeasty flavor that pairs well with the rich beefy flavor of the prime rib.

Prep the Prime Rib 

Preparation is where great prime rib begins. Start by patting the roast dry with paper towels which helps seasoning stick and promotes better crust development.

For this Grilled Prime Rib Sliders recipe, I purchased a bone in prime rib from which I removed the back ribs. Yes, the bones add moisture and flavor, but I’m going to be rubbing the entire chunk of meat with horseradish to create a tangy crust perfect for these sliders. Feel free to keep the bones on for your cook if that’s what you prefer.

Take freshly ground horseradish and cover the entire prime rib. Next season with Dad’s All Purpose seasoning and set aside.

How to smoke a Prime Rib

The first step making Grilled Prime Rib Sliders is the smoking piece. This takes the longest time.

Preheat your smoker to 250 degrees. Make sure it’s set to indirect heat if you are using a different grill.

Place the trimmed and seasoned Prime Rib on the grates and smoke until the internal temperature reaches 120 degrees Fahrenheit. This process will take anywhere from 2-3 hours depending on the size of the meat.

The ideal cook on a prime rib is a medium rare. If you prefer less pink in the middle, continue smoking for a few more minutes. You do not want to surpass 130 degrees Fahrenheit. The more cooked the meat, the more tough and chewy it will be.

Internal Temps for desired finish:

• 115°F for rare
• 120–125°F for medium-rare
• 130°F for medium

Remove the prime rib from the grill and let it rest 5 minutes.

Make a creamy horseradish sauce

This creamy horseradish sauce is optional for those that like a little bit of a kick with their grilled prime rib sliders. The sauce is savory, fresh and spicy from the horseradish.  It’s the perfect compliment to a slice of prime rib or grilled porterhouse steak.

In a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar, Dad’s All Purpose seasoning and chopped chives.  Mix the ingredients together until the liquid has a smooth consistency.  Set in the fridge while the prime rib finishes resting.

How to Reverse Sear a Prime Rib

Let’s crank up the heat! For the final cooking phase of these Grilled Prime Rib is the hot sear to build a beautiful crispy crust.

For the sear, I used my Weber Kettle grill. Set it for high direct heat. I decided to sear the smoked prime rib over the chimney. This creates a more intense direct heat over a smaller surface.

Dump the charcoal into the chimney and wait for the charcoal to burn off and heat up. Place a small grate over the top and using heat resistant gloves place the smoked prime rib on the grates without letting go.

Be careful, there are going to be a lot of flare ups. You don’t have to torch the prime rib or yourself. Sear it on each side 30 seconds and keep rotating to even an even crust all around.

Rest the Grilled and Seared Prime Rib

One of the most important parts of grilling or cooking any protein is the resting period. Many people ignore this part and move straight to slicing.

Resting slows down the cooking process and redistributes the juices throughout the meat making every slice super juicy. By slicing too early, all the juices will spill out leaving the meat dry. Rest 10 minutes.

Assemble the Sliders

Now for the best part. time to assemble the Grilled Prime Rib Sliders.

Slice a few pretzel slider buns, lightly toast and spread some creamy horseradish sauce on the on the bottom. Layer with a slice of provolone cheese and layer one some thinly sliced prime rib. Top if all off with more creamy horseradish sauce and go in for the bite!

You’ll first be hit with the soft and chewy texture of the pretzel, followed by a creamy zing for the horseradish sauce and finally the tender, beefy prime rib. It doesn’t get better than this!

Make-Ahead and Leftover Tips

• Prime rib can be cooked a day ahead and reheated gently on the grill
• Sliders assemble quickly, making them perfect for entertaining
• Leftovers store well and reheat beautifully for next-day lunches

Final Thoughts

Grilled Prime Rib Sliders bring steakhouse-quality flavor straight to the backyard. Juicy beef, toasted buns, and melty cheese make these sliders perfect for parties, game days, or whenever you want to level up your grilling game. Simple, bold, and guaranteed to impress. This is one recipe you’ll come back to again and again.

Fire up the grill and enjoy every bite.

Frequently Asked Questions:

Other Flavor Packed Sliders to Consider:

Pork

French Toast Breakfast Sliders

Beef

Cheesesteak Sliders

Chicken & Turkey

Buffalo Chicken Sliders

Chicken & Turkey

Chicken Bacon Ranch Sliders