Welcome back to the best grilling blog on the Internet! For this post I am featuring a Snake River Farms 4-bone ribeye roast grilled on my Big Green Egg. At the time I am posting this it is closer to Spring than it is Winter but I wanted to focus this recipe on delivering the best centerpiece for your holiday meal. Using a special herbed butter on the outside of this roast, this prime rib comes out as beautiful as it tastes. Now sit back, grab your favorite glass of Malbec, and enjoy this post for Grilled Bone in Prime Rib Roast on the Big Green Egg.
Grilled Bone in Prime Rib Roast on the Big Green Egg
When cooking a roast this size take it out of the packaging a day before you plan to cook it and dry the exterior off with paper towels.
Get kosher salt ready (1 tsp per pound) and tie your roast with butcher twine to hold its shape while cooking.
Now cover all sides of the roast with kosher salt, place on to a baking pan with a wire rack, and in to the fridge for 24 hours. This dry brining technique does many things: it tenderizes the meat, it locks in the flavor, and it makes the meat juicier. This step shouldn’t be skipped!
After 24-hours take the meat out of the fridge 2-hours before you plan to cook it.
While the roast is coming up to room temperature make the herbed butter mixture with 2 sticks of softened butter, 2 Tbs minced fresh herbs, 8-10 cloves of minced garlic, and 2 Tbs Dizzy Pig Cow Lick seasoning (make sure to use code: BBQBUDDHA for 15% off any order at Dizzy Pig BBQ).
Mix all the ingredients thoroughly with the butter.
Next, rub the butter on all surfaces of the rib roast.
Fill the Big Green Egg with lump charcoal and light in the middle. After 10-minutes, add a handful or two of Pecan Wood Chips
to the lit coals. Place in your ConvEGGtor
for indirect grilling.
Once your temperature is stable at 350°F it is time to place your rib roast inside.
Place your roast bone side down and let cook for an hour undisturbed.
After an hour your roast should be coming along nicely. From this point forward make sure to take an internal temperature of the roast every 30-minutes until you reach a temperature of 125°F.
After 2 hours the roast is almost ready and the color of the exterior looks amazing.
At 2.5 hours your roast should measure 125°F. Pull the roast from your Big Green Egg and rest it on a cutting board for 20-30 minutes.
The final temperature should be between 130°-135° for a perfect medium rare.
Remove the ribs before slicing the meat in to steaks for serving.
Cut the steaks to your desired width. A 10-pound roast should feed 8-10 people when cooked.
Enjoy this delicious grilled bone in prime rib roast. The perfect centerpiece for your next holiday gathering.
Grilled Bone in Prime Rib Roast on the Big Green Egg
Ingredients
- 1 4- bone prime rib roast 8-10 pounds
- 2 sticks unsalted butter
- 8-10 cloves garlic minced
- 1 Tbs rosemary minced
- 1 Tbs thyme minced
- 2 Tbs Dizzy Pig Cow Lick seasoning
- Kosher Salt 1 tsp per pound
Instructions
- Salt the prime rib roast with Kosher salt (1 tsp per pound) 24 hours before cooking and place on a baking sheet with a wire rack. Place in the refrigerator uncovered.
- -hours before cooking take the roast out of the fridge and allow it to come to room temperature.
- Soften the 2 sticks of butter and combine with minced garlic, minced herbs, and seasoning.
- Apply the butter mixture to the roast all over.
- Preheat your Big Green Egg to 350°F setup for indirect cooking using your ConvEGGtor. I like to use Pecan Wood chips for some additional smoke flavoring.
- When the temp is stable and the smoke is running clean, place the roast inside the Big Green Egg bone side down. and let cook undisturbed for an hour before checking. After that check on the roast and internal temperature every 30 minutes until an internal temperature of 125°F is achieved.
- Pull the roast and let rest 30 minutes before slicing.
- Slice the bones off the roast first, then cut the roast in to equal steaks.
Can this recipe be done with a boneless prime rib?
Can you use the same set up or are there modifications?
Will work with boneless… no mods needed.
Yes, I have done this without bones and will do it today again. Works like a charm.
It looks as if you used a drip pan. Was the deflector also used?
Yes. Drip pan was sitting on top of ConvEGGtor.
How would adjust cook time for a 4-5 pound roast?
Roughly 20 minutes per pound at 350° is how it works out. So, just increase the time but always cook to a final temp 10° less than desired doneness as the carryover cooking will finish it perfectly as it rests.
Any modifications for a whole 7-rib roast?
Add more time about 10 minutes per pound is a rough estimate.
Do you not cover when you salt brine a bone in rib roast for 24 hrs.
No. That’s where the magic happens and helps produce the best crust ever!
If I trim the bones and tie back on , would you put the salt under the bones before you tie back on or would that be to much?
Do you trim any of the fat prior to salting?
Just normal clean up of fat and silver skin. But you want that fat cap on there during the cook so don’t trim it down too much.
Thank you, excited to try this recipe!
If I trim the bones off and tie them back on , would you put the salt under the bones before you tie them back on or would that be to much?
Made this for Easter, it was very good
How high do you fill the BGE XL bowl up with Charcoal? From your video it looks very close to the top. Cannot wait to do this for Christmas! Thanks!
Great question! I filled it almost to the top. Probably a bit overkill for the timing of this cook, but better to be safe than sorry.
I did this last Christmas and it was great. This year, I’m interested in using my BGE rotisserie attachment – would this recipe still work, or would the butter burn over the open flame?
Yea it will with a slight modification. Setup the BGE with 2 zones (hot/cold) with hot facing back of the BGE. Then make sure to keep temp steady and you’ll be happy with results.
I’ve used this recipe several times over the past couple of years with great results! I’m going to my in-laws for Christmas this year and won’t have a BGE. Would this work in the oven on a roasting pan? Same temps?
Absolutely!
Hey Chris! I did your maple bourbon ham recipe last year and this Thanksgiving with a whole ham and it was amazing. Looking forward to doing the Prime Rib Roast for Christmas (Still doing a ham for Xmas Eve!) Good to see you have a great thing going!
Hey Terry! Long time no see… Merry Christmas to you. Are you still in touch with Brad? Thanks for you support and kind words!
Merry Christmas to you as well. As a matter of fact I still see Brad every month or so and he is doing good. So funny that I came across your site. I hope you guys have a blessed Christmas and an wonderful New Year!
Terry
Buddha!
Accidentally read tablespoons instead of teaspoons per pound. You think I’m okay just rubbing off all the excess or should I wash and start again, please let me know!
Can’t wait to see how it turns out
Ian
You’ll be just fine!
Had great results with this recipe.
Legit…doesn’t even need a smoke to it, next time I’ll use less
Thanks for the great recipes. Do you prefer this method or your reverse sear method best for prime rib?
You’re welcome! I like the reverse sear method better…
This is the first time using this recipe and living in Canada I wasn’t able to find the Cow Lick seasoning in time…I successfully improvised on the Cow Lick, and it was a huge success with my family, who fought over the leftovers…Thank you for another great recipe for fellow EggHeads!
I am so happy to read about your success with this recipe!
Mixed thoughts on this. I followed the salting procedure and butter mixture as directed (I used salt and pepper as opposed to a spice mix) and the taste was excellent. My issue was the doneness of the roast. Due to its thickness (5lb, 3 ribs) parts were medium rare and the centre was virtually raw. I had to slice the roast and barbecue the slices. It worked out in the end but how do I adjust for the thickness of the cut?
You could do a couple of different things. First, you could reverse sear it i.e., cook low and slow at 250° until the very center of the roast measures 115° then sear the roast at the end. Or you can place the probe in the center of the roast and pull off when it measures 120° this ensuring the center is cooked through.
Hey, any benefit to throw this on the rotisserie?
Could help baste the beef as it spins during the cook.
With the salt brine, do you remove it before putting it in the egg or just leave it on it?
Leave it on.