Active
30
Total Time
4 Hours
Yield
Serves 6 to 8

This easy-to-follow prime rib recipe comes from Chef Ray Lampe (A.K.A. Dr. BBQ). It's his master blueprint for preparing a succulent, incredibly flavorful prime rib—the perfect centerpiece protein for any special occasion feast. 

How to Make It

Step 1

Remove roast from refrigerator 1 hour before you plan to cook. Prepare a Big Green Egg® or other charcoal grill for indirect heat with a drip pan at 350°F.

Step 2

Combine butter, olive oil, basil, tarragon, rosemary, and thyme in a small bowl. Sprinkle with salt and pepper. Reserve about 1/4 cup butter mixture.

Step 3

Use a paring knife to cut several holes on both sides of roast; insert sliced garlic into holes. Sprinkle roast generously on all sides with salt and pepper. Spread butter mixture all over roast, applying the heaviest layer to fat cap.

Step 4

Place roast, fat side up, on grill grate and cook until a thermometer inserted deep into center of roast registers 120°F, about 2 hours. Transfer roast to a platter; tent loosely with aluminum foil, and let stand 20 to 30 minutes.

Step 5

Spread reserved butter mixture on a cutting board; place roast on top. Slice roast between the bones.

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