Here’s a succulent and simple Prime Rib that will be the centerpiece of any table.
Ingredients:
- 1 (4lb) bone-in standing rib roast (prime rib roast)
- ½ cup (4 oz) salted butter, softened
- 2 Tbsp olive oil
- 2 garlic cloves, sliced
- 1 Tbsp (each) finely chopped fresh basil, tarragon, fresh rosemary, and thyme
- Kosher salt
- Black pepper
Preparation:
- 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.
- Combine butter, olive oil, basil, tarragon, rosemary, and thyme in a small bowl. Sprinkle with salt and pepper. Reserve about ¼ cup butter mixture.
- 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.
- 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.
- Spread reserved butter mixture on a cutting board; place roast on top. Slice roast between the bones.
Active time 0:30, Total time: 4:00, Serves 6-8
Original recipe by Chef Ray Lampe (aka: Dr. BBQ)