There's a recipie for Prime Rib with Garlic Herb Butter making the rounds on social media. I modified that recipe today for an addition to the usual Christmas feast fare. Instead of the oven method I did a reverse sear on the Big Green Egg... it was excellent.
- Prep the rib roast as per the original recipe.
- Set up charcoal cooker and for indirect cooking and bring to 225° at the grid
- Place pan with "v" rack and roast in the grill
- Add smoking wood if desired (I chose to go with none)
- Cook at 225° until the internal temperature is about 115° then remove and allow to rest
- Set up grill for direct cooking and bring the grill temperature is raised to at least 500°.
- Place the roast on the grid and allow to sear for a minute or so before rolling it to get an unseared portion of the roast on the fire.
- Check internal temperature after the first few minutes. Pull the roast when the internal temperature reaches 125°.
- Tent with foil and allow to rest for 30 minutes. You should get a 10° rise in internal temp while the meat rest which would put it at the high end of the medium rare range.
