Green Egg Standing Rib Roast

Smoke prime rib on the big green egg.

Green egg standing rib roast.

Place rib roast on grid at 250 and slow cook for about 30 minutes pound or until internal is 115. Once the big green egg or kamado joe is dialed into 300 degrees and your prime rib has sat on the counter for about an hour you are ready to get it cooking. Cook for roughly 15 20 minutes per pound removing the roast from the egg when internal temperature reaches 110 f 43 c for rare 120 f 49 c for medium rare and 130 f 55 c degrees for medium. Prepare the egg to cook indirect with a drip pan on the conveggtor at 350 f.

1 i air dry my standing rib roast. Standing rib roast is simply a section of a whole bone in ribeye. Maybe a standing rib roast will become a fixture at my holiday table. Set the egg for indirect cooking with conveggtor at 300 f 150 c.

Wrap your rib roast in a clean towel or cheese cloth and set on an elevated rack over the pyrex dish. You can typically find them at any grocery store or butcher shop just ask the person behind the counter. I will be doing 8 but i cut them in half because we always enjoy the end pieces so 2 hours should be close. I air dry my standing rib roast.

Places the prime rib on the big green egg with the rib side facing down and the fat cap facing up. Place the prime rib in the center of the egg fat side up. In a small bowl combine the butter basil tarragon and rosemary and mix well. Close the lid and cook the beef for 15 20 minutes per pound.

Eggnite your big green egg and set it up for indirect heat at 300f. Season the roast on all sides with salt and pepper. Where the prime rib roasts. As you all very well know anything you can do in an oven you can do on your grill and i set out to dry roast the prime rib in my big green egg.

Once at temperature place the prime rib directly on the grate with the fat side facing up. Set that in the fridge for a day or two. While many will add a kiss of smoke the lump charcoal used in the egg is wood and it is smoky. Wrap your rib roast in a clean towel or cheese cloth and set on an elevated rack over the pyrex dish.

For this recipe i bought a 4 bone rib roast and i had the butcher to french the bones. 2 i set out the rib roast on a kitchen counter about 2 or 3 hours before i plan to cook it. Set that in the fridge for a day or two. When the rib roast has reached an internal temperature of 110f for rare 120f for medium rare or 130f for medium doneness.

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