Herbed-Up Prime Rib

www.biggreenegg.com

This Herbed-Up Prime Rib recipe is courtesy of Ray Lampe's Big Green Egg Cookbook by Ray Lampe/Andrews McMeel Publishing, LLC. Photo by Angie Mosier.

PREP TIME

15 Minutes

EGG TEMP

350°F/176°C

COOK TIME

2-4 Hours

SERVINGS

4-8

Ingredients

1 (4-pound) bone-in standing rib roast
Kosher salt and black pepper
1 tablespoon (15 ml) olive oil
10 tablespoons (150 ml) salted butter, at room temperature
1 tablespoon (15 ml) finely chopped fresh basil
1 tablespoon (15 ml) finely chopped fresh tarragon
1 tablespoon (15 ml) finely chopped fresh rosemary
1 tablespoon (15 ml) finely chopped fresh thyme

Instructions

Step 1

One hour before you plan to cook, take the roast out of the refrigerator.

Step 2

Set the EGG for indirect cooking with the convEGGtor at - with a drip pan on the convEGGtor - at 350°F/176°C.

Step 3

Season the roast on all sides with salt and pepper.

Step 4

In a small bowl, combine the butter, oil, basil, tarragon, thyme, and rosemary and mix well.

Step 5

Spread the herb butter all over the roast, applying the heaviest layer to the fat cap.

Step 6

Place the roast, fat side up, on the EGG cooking grid and cook for about 2 hours, or until it reaches an internal temperature deep in the center of 120°F/48°C for medium-rare.

Step 7

Transfer the roast to a platter, tent loosely with foil and let rest for at least 20 minutes or up to 30 minutes.

Step 8

Cut the meat away from the bones and slice the roast thickly or thinly against the grain as desired. Separate the leftover beef rib bones and serve them along with the meat.

Instructions

One hour before you plan to cook, take the roast out of the refrigerator.
Set the EGG for indirect cooking with the convEGGtor at - with a drip pan on the convEGGtor - at 350°F/176°C.
Season the roast on all sides with salt and pepper.
In a small bowl, combine the butter, oil, basil, tarragon, thyme, and rosemary and mix well.
Spread the herb butter all over the roast, applying the heaviest layer to the fat cap.
Place the roast, fat side up, on the EGG cooking grid and cook for about 2 hours, or until it reaches an internal temperature deep in the center of 120°F/48°C for medium-rare.
Transfer the roast to a platter, tent loosely with foil and let rest for at least 20 minutes or up to 30 minutes.
Cut the meat away from the bones and slice the roast thickly or thinly against the grain as desired. Separate the leftover beef rib bones and serve them along with the meat.

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