Reverse Seared Prime Rib

15 Minutes
4-8 Hours



  • whole (or half) bone in ribeye loin 
  •  Big Green Egg Steakhouse Seasoning 
  •  Dijon mustard 

Horseradish Sauce

  • 1/2 cups (120 ml) sour cream 
  • 2 tablespoons (30 ml) prepared horseradish 
  • 1 tablespoon (15 ml) orange zest 
  • 1 tablespoon (15 ml) fresh squeezed orange juice 
  • 1/4 teaspoons (1.3 ml) salt 

Au Jus

  •  Fat drippings from prime rib 
  • 4 cups (960 ml) beef broth 
  • 2 tablespoons (30 ml) red wine 
  • 1 tablespoon (15 ml) Worcestershire sauce 
  •  Salt and ground black pepper to taste 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Rectangular Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

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Rib and Roast Racks

Our dual purpose, stainless steel Rib and Roast Racks can be used upright to hold roasts and poultry...

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Step 1

Set your EGG up for indirect cooking with the convEGGtor at 350°F/176°C.

Step 2

Rinse entire loin, and pat dry. Trim all unneeded excess fat (just clean it up) and silver skin from the meat. If you have the bones, tie them back to the meat and carefully trim them up as well removing fat, excess silver skin etc.

Step 3

Coat entire loin with Dijon mustard, and apply a liberal amount of Big Green Egg Steakhouse seasoning all over the loin.

Step 4

Put the loin on the EGG and cook for 30 minutes per lbs. Once the Internal temperature hits 120°F/48°C remove it from the EGG.

Step 5

Set your EGG up for direct cooking at 500°F/260°C.

Step 6

Sear the Prime Rib on all sides to get a good crust. Remove from heat, and let rest for a minimum of 10 minutes.

Step 7

Slice 1 1/2 inch (4 cm) slices, and serve with a horseradish sauce and/or au jus!

Horseradish Sauce

Step 1

Mix all ingredients together until the desired flavor.

Au Jus

Step 1

Put all ingredients in the roasting pan underneath the prime rib, once done, transfer to a bowl and serve!

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