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Thanks for stopping by and trusting me with your holiday meal. There is no better centerpiece for the table than a standing rib roast. When cooked properly, the sight, smell, and taste will wow your guests. If you haven’t used the reverse sear cooking method, I will explain it to you now. Instead of searing your meat first then roasting, as most recipes direct you, you instead roast at a low temperature first then sear at the end. When you do this, there is total control over the internal temperature and in the end will deliver coast to coast pink meat in the center with a crispy dark crust on the outside. I kept this recipe as simple as possible so you can focus on the end result and not worry about the process. Trust me on this… it will be the best rib roast you have ever cooked. Now sit back, grab a glass of your favorite Cabernet Sauvignon, and enjoy this post for Big Green Egg Reverse Seared Prime Rib.
Big Green Egg Reverse Seared Prime Rib
Take the prime rib roast out of the fridge at least an hour before you cook. After taking it out of the fridge, preheat your Big Green Egg to 250°F. For this recipe I am using Snake River Farms Double R Ranch Bone-in Prime Rib Roast.
Remove the bone section by slicing along the bone line being careful not to cut in to the spinalis dorsi.
Once separated, add a little olive oil to both the meat and the rib sections. Next, season generously with Dizzy Pig SPG Herb Seasoning. This is my favorite steak rub to use. Delivers perfect crust and taste every time!
When both sections are seasoned, place the rib section back on to the meat and attach using butcher twine. This will secure the bones to the meat protecting the meat from the heat. In addition, as the fat, connectivity tissue, etc. begins to render this will add additional flavor to the meat roasting inside the Big Green Egg.
Once ready place your prime rib in to the Big Green Egg and cook 3-4 hours or until the internal temperature measures 120°F.
When ready, pill the prime rib and rest while you set your Big Green Egg to 450°F to sear the roast.
Once your Big Green Egg is set it is time to place the prime rib back inside for 6 – 10 minutes.
Once you see that beautiful crust form, it is time to pull you prime rib from the Big Green Egg and rest 20 – 30 minutes.
As the prime rib rests, as the chef, you can separate the bone section, slice, and get yourself a well deserved prime rib bone to nosh on!
After the prime rib has rested, slice, serve, and enjoy!
tbd
Big Green Egg Reverse Seared Prime Rib
Ingredients
- 12.4 pound 4-bone prime rib roast
- 2 Tbsp olive oil
- Dizzy Pig SPG Herb Seasoning
Instructions
- Preheat your Big Green Egg to 250°F setup for indirect grilling
- Remove the bone section from the rib roast by following the bone line against the meat
- Once separated use some olive oil as a binder and season liberally all over the meat section and rib section
- Lay the ribs back on the meat and using butcher twine secure the bones to the rib roast
- Place inside the Big Green Egg and let cook for 3-4 hours or until the internal temperature measures 120°F
- Pull the meat and let rest while you get the Big Green Egg up to 450°F
- Place the rib roast back inside and cook 6-10 minutes until the outside is nice and browned
- Pull the roast and let rest 20-30 minutes, slice, serve, and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
What would you recommend using from your Prime Rib (non reversed seared) that can be used here? Should you still dry brine? Can you use the same garlic butter mixture?
Garlic butter would work well here as would the dry brining technique.
Thanks, big fan and really looking forward to it!
I plan on doing this for Christmas – do you place it rib side down, or up?
Thanks!
Thanks for sharing this recipe. What’s the purpose of removing the bones then tying them back on rather than just roasting it whole and carving the bones off after cooking? Seems like a lot of effort.
A couple of things. First, the bones render down a lot of fat during the cook and help braise the meat adding flavor during the cook. Second, the bones act as insulation helping protect the roasting meat from the heat source below. Definitely optional to remove bones and tie them back but worth the effort.