If you want to turn a premium cut of beef into a memorable, handheld meal, Grilled Prime Rib Sliders deliver. Tender slices of grilled prime rib brushed with horseradish, melted provolone on toasted pretzel buns, and a bright, creamy horseradish sauce combine for rich, juicy sliders with steakhouse flavor.
These sliders are perfect for game day, backyard cookouts, holiday gatherings, or any time you want to impress with minimal fuss. They’re simple to prepare, quick to assemble, and always a crowd-pleaser.
Table of Contents
- Why You’ll Love These Grilled Prime Rib Sliders
- Ingredients needed to make Grilled Prime Rib Sliders
- Prep the Prime Rib
- How to smoke a Prime Rib
- Make a creamy horseradish sauce
- How to Reverse Sear a Prime Rib
- Rest the Grilled and Seared Prime Rib
- Assemble the Sliders
- Make-Ahead and Leftover Tips
- Final Thoughts
- Frequently Asked Questions:
- Other Flavor Packed Sliders to Consider:
- Grilled Prime Rib Sliders Recipe
Why You’ll Love These Grilled Prime Rib Sliders
- Juicy, rich prime rib cooked over open flame
- Perfect, party-sized portions that are easy to serve
- Customizable with different sauces and toppings
- An excellent use for leftover prime rib
- Big steakhouse flavor in a small, handheld bite
If you enjoy steakhouse flavors and want something fun to grill, these sliders deliver on taste and presentation.
Ingredients needed to make Grilled Prime Rib Sliders
- Prime Rib: choose a boneless or bone-in prime rib; boneless is easier to slice for sliders, while bone-in adds extra flavor.
- Fresh horseradish: provides a pungent, savory binder and the kick for the sauce.
- All-purpose seasoning: a simple rub to tie flavors together.
- Provolone cheese: mild, melty slices work best.
- Sour cream & mayo: form the creamy base of the horseradish sauce.
- Chives: add a fresh, mild onion note to the sauce.
- Apple cider vinegar: balances the heat and brightens the sauce.
- Pretzel slider buns: their savory, malty flavor pairs beautifully with prime rib.
Prep the Prime Rib
Good preparation sets the stage for great prime rib. Pat the roast dry so seasonings adhere and a crust can form. If your roast includes ribs, you can remove them for easier handling, or leave them on for added flavor.
Generously coat the exterior with freshly ground horseradish, then apply your all-purpose seasoning. Let the seasoned roast sit while you prepare the smoker.
Dad’s Seasonings
Must-have grilling seasonings to bring out great flavor.
How to smoke a Prime Rib
Smoking is the slow step that builds deep flavor. Preheat your smoker (or indirect grill setup) to 250°F. Place the trimmed, seasoned prime rib on the grates and smoke until the internal temperature reaches about 120°F—usually 2 to 3 hours depending on size.
For medium-rare aim for 120–125°F. Rare is around 115°F and medium is about 130°F. Avoid overcooking; the meat will be firmer and less tender as it rises above medium-rare.
Internal Temps for desired finish:
- 115°F for rare
- 120–125°F for medium-rare
- 130°F for medium
Remove the roast from the smoker and let it rest for a few minutes before the next step.
Make a creamy horseradish sauce
The creamy horseradish sauce adds a bright, spicy contrast to the rich beef. In a bowl combine freshly ground horseradish, sour cream, mayo, apple cider vinegar, all-purpose seasoning, and chopped chives. Whisk until smooth and refrigerate while the meat finishes.
How to Reverse Sear a Prime Rib
To develop a crisp, caramelized crust, finish the roast with a hot sear over direct heat. Heat a charcoal chimney or set your grill to high. Sear the smoked prime rib briefly—about 30 seconds per side—rotating to create an even crust. Expect flare-ups; manage them by moving the roast and using short sear intervals.
Rest the Grilled and Seared Prime Rib
Resting is essential. Let the prime rib rest for about 10 minutes after searing to redistribute juices. Slicing too early causes the juices to run out and the meat to dry.
Assemble the Sliders
Toast pretzel slider buns lightly. Spread a thin layer of the creamy horseradish sauce on the bottom bun, add a slice of provolone, and top with thinly sliced prime rib. Finish with more sauce and the top bun. The combination of chewy pretzel bread, tangy sauce, and tender prime rib is irresistible.
Make-Ahead and Leftover Tips
- Cook prime rib a day ahead and reheat gently on the grill.
- Sliders assemble quickly, making them ideal for entertaining.
- Leftovers store well and reheat nicely for next-day meals.
Final Thoughts
Grilled Prime Rib Sliders bring steakhouse-quality flavor to the backyard. Juicy beef, toasted pretzel buns, melty cheese, and a bright horseradish sauce make these sliders perfect for parties, game day, or any special meal. Simple to prepare and full of bold flavor, this is a recipe worth returning to.
Fire up the grill and enjoy every bite.
Frequently Asked Questions:
Horseradish’s pungent, sharp flavor cuts through the richness of beef, adding tang and brightness that complements the savory meat.
Key steps are gentle cooking to medium-rare, proper seasoning, and resting after cooking. Bone-in roasts add extra flavor and moisture, but boneless is easier for slicing.
Other Flavor Packed Sliders to Consider:
Pork
French Toast Breakfast Sliders
Beef
Cheesesteak Sliders
Chicken & Turkey
Buffalo Chicken Sliders
Chicken & Turkey
Chicken Philly Sliders
If you tried these Grilled Prime Rib Sliders or another recipe, please leave a star rating and share how it went in the comments. I love hearing from you!
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Grilled Prime Rib Sliders
Ingredients
Prime Rib Ingredients
- 4 lbs Prime rib
- 2 tbsp Fresh ground horseradish
- 2 tbsp All purpose seasoning
- 8 slices Provolone cheese
- 8–12 Pretzel slider buns
Creamy Horseradish Sauce Ingredients
- 1/4 cup Sour cream
- 1/4 cup Mayo
- 2 tbsp Freshly ground horseradish
- 2 tbsp Chopped chives (optional)
- 1 tbsp Apple cider vinegar
- 1 tbsp All purpose seasoning
Instructions
- Remove the prime rib from packaging, pat dry, and remove or separate the back ribs if desired.
- Coat the roast with fresh ground horseradish and season with all-purpose rub.
- Preheat your smoker or indirect grill to 250°F.
- Smoke the prime rib until the internal temperature reaches about 120°F (2–3 hours depending on size).
- While the meat smokes, whisk together the horseradish sauce ingredients until smooth and refrigerate.
- Remove the smoked prime rib and let it rest briefly, about 5 minutes.
- Heat charcoal or set the grill to high for a direct-heat sear.
- Sear the roast quickly—about 30 seconds per side—rotating to form an even crust.
- Rest the roast for 10 minutes to let juices redistribute.
- Slice the prime rib thinly and assemble sliders: toast buns, spread horseradish sauce, add provolone and sliced prime rib, top with more sauce, and serve.
Notes
Sear in short bursts and rotate to build an even crust without burning the exterior.
Nutrition
| Carbs: 21 g
| Protein: 39 g
| Fat: 70 g
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