Green Egg Standing Rib Roast Recipe

Standing rib roast is simply a section of a whole bone in ribeye.

Green egg standing rib roast recipe.

Set that in the fridge for a day or two. Remove the conveggtor from the egg and replace with the stainless steel grid or cast iron searing grid if you have one. You can typically find them at any grocery store or butcher shop just ask the person behind the counter. Eggnite your big green egg and set it up for indirect heat at 300f.

Optional sear the prime rib on the big green egg. Wrap your rib roast in a clean towel or cheese cloth and set on an elevated rack over the pyrex dish. When the rib roast has reached an internal temperature of 110f for rare 120f for medium rare or 130f for medium doneness. Once you ve reached this internal temperature remove the joint from the egg wrap in foil and leave to stand.

Once at temperature place the prime rib directly on the grate with the fat side facing up. To do this after the prime rib is wrapped and off the big green egg remove the plater setter conv egg tor and set it aside. Prepare the egg to cook indirect with a drip pan on the conveggtor at 350 f. Spread the herb butter all over the roast applying the heaviest layer to the fat cap.

For this recipe i bought a 4 bone rib roast and i had the butcher to french the bones. 1 i air dry my standing rib roast. Season the roast on all sides with salt and pepper. For me pulling the smoked prime rib at 130 degrees is perfect but many like a more cooked crust on the outside of the meat.

Wrap your rib roast in a clean towel or cheese cloth and set on an elevated rack over the pyrex dish. Get a pan i use pyrex dish and a rib roast rack. I air dry my standing rib roast. Place the prime rib in the center of the egg fat side up.

2 i set out the rib roast on a kitchen counter about 2 or 3 hours before i plan to cook it. Cook for roughly 15 20 minutes per pound removing the roast from the egg when internal temperature reaches 110 f 43 c for rare 120 f 49 c for medium rare and 130 f 55 c degrees for medium. Open the vents up and let the bge. Set the egg for indirect cooking with conveggtor at 300 f 150 c.

Roast for 3 4 hours or until the internal temperature reaches 58c the perfect temperature for a fore rib of beef. Set that in the fridge for a day or two. I set out the rib roast on a kitchen counter about 2 or 3 hours before i plan to cook it.