Herbed-Up Prime Rib
This Herbed-Up Prime Rib is astonishingly delicious and perfect for any party, special occasion, or holiday. Enjoy!
1 (4-pound) bone-in standing rib roast
2-3 cloves of garlic, thickly sliced
Kosher salt and black pepper
4 tablespoons salted butter at room temperature
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh rosemary
One hour before you plan to cook, take the roast out of the refrigerator. Prepare the Big Green Egg to cook indirectly – with a drip pan on the convEGGtor – at 350°F. Cut small slits into the roast and insert the garlic pieces into the roast. Season the roast on all sides with salt and pepper. In a small bowl, combine the butter, basil, tarragon, 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 two hours until it reaches an internal temperature deep in the center of 125°F for medium-rare.
Transfer the roast to a platter, tent loosely with foil, and let it 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.
Recipe and photo from Big Green Egg.