Prime Rib on the Big Green Egg
Ingredients
Rub Ingredients
-
1
tbsp
sea salt
-
2
tbsp
cracked black pepper
-
2
tbsp
minced garlic
-
1
tbsp
beef base
-
2
tbsp
fresh rosemary leaves, chopped fine
-
2
tbsp
olive oil
Horseradish Dipping Sauce
-
½
cup
sour cream
-
4
tbsp
prepared horseradish
-
3
tbsp
milk
-
2
tbsp
mayonnaise
-
3
pinches
sea salt
-
1
dash
fresh cracked pepper
Main Ingredient
Instructions
- Let the meat sit at room temperature for at least 30 minutes before grilling.
- Preheat the grill for indirect cooking at 325°F.
- Prepare the grill by inverting the plate setter and placing an aluminum pan on it to catch drippings.
- Mix the rub ingredients and thoroughly coat the meat with the rub.
- Place the meat on the grill with the bones facing down and the fat cap on top.
- Use a meat thermometer to monitor the internal temperature, roasting until it reaches 130°F for medium rare, which should take about 1.5 to 2 hours.
- Tent the roast with foil for 15-20 minutes to allow juices to reabsorb before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
25g
Total carbohydrates
5g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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