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Prime Rib grilled on the Big Green Egg Grill

Prime Rib is a real treat. I have not posted a Big Green Egg grill recipe for a long time, but this one is just too good not to share. There is no juice to make a gravy so I bought my favourite beef peppercorn package of gravy and there was not disappointment. Served with garlic mashed potatoes and vegetables and you have a meal fit for a king. I served this at my father in laws 91st birthday. 
  • 4 pound prime rib roast
  • olive oil
  • salt
  • course ground pepper
  • garlic salt
  1. Place thawed roast on a plate in the fridge 3 days before serving. Do not cover it. You want to 'dry' it out.
  2. 3-4 hours before grilling roast, rub with olive oil.
  3. Generously spice the roast on all sides. 
  4. Heat the grill to 260ºF. Grill roast indirect for 20 minutes per pound until your internal temperature reaches 115ºF.
  5. Remove from grill. Heat grill to 600ºF and then sear the roast, rolling it every 2 minutes. You don't want the meat to get past 125ºF when tested with a meat probe. 
  6. Remove to a rack and allow to sit for at least 15 minutes. 
  7. Carve and serve immediately. 
When grilling on a Big Green Egg use the plate setter for indirect grilling. 

Allow roast to rest so the juices stay in the meat. 
Carve thick slices. An electric knife works
great or a very sharp carving knife.

1 comment:

  1. Thanks for the meat prep and grilling tips. Wish I had one of those Big Green Eggs. I can see they are useful!