What Makes a Big Green Egg Prime Rib Roast So Special?
Prime rib is a cut of beef from the rib primal section, located behind the shoulder but above the lower back. A cow has 13 ribs on each side … ribs six through twelve make up the rib primal section. Because this cut of beef includes some of the tenderest muscles on the entire animal, prime rib is beautifully marbled with fat and, when cooked on the Big Green Egg smoker grill, is naturally juicy and tender.
Prime rib can be cooked bone-in or boneless, but it’s usually roasted bone-in as an impressive centerpiece for a special occasion meal. A bone-in prime rib roast is sometimes called a standing rib roast, because you stand the roast on its rib bones to cook it.
What Size Prime Rib Will You Need?
A good rule of thumb for estimating how big a roast you’ll need is to plan to serve 2 people for every rib. If you are serving multiple side dishes in addition to the roast, three people per rib is fine. But if you want leftovers, or prefer to err on the generous side, stick with the two people per rib rule. A boneless prime rib will give you about two servings per pound.
A full rack of prime beef is seven ribs, which will easily serve 14 to 16 people (or more!). Depending on the size of your EGG, you may need to cut the roast in half (three ribs on one roast and four ribs on the other).
How to Season a Beef Rib Roast
Prime rib roast doesn’t need a marinade or complicated preparations; the flavor of the meat speaks for itself. You can season the meat with a blend of simple seasonings and garlic cloves. Or, if you prefer, you can add extra flavors with an herb butter coating.
Prime Rib on the Rotisserie
Another great way to prepare this year’s holiday prime rib is to use the new Big Green Egg Rotisserie. Season with salt, pepper, garlic and let the rotisserie consistently and evenly turn the food over the all-natural charcoal flame for that wood-fired taste.
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What’s the Best Temperature for a Prime Rib Roast?
One of the great things about a prime rib roast is that on a doneness scale, there’s usually something for everyone. Theslices taken from the ends of the roast will be the most done, and the middle will be less cooked. Prime rib is traditionally served rare to medium rare.
Use a food thermometer to monitor the meat temperature. To get an accurate reading, insert the meat thermometer into the thickest part of the roast, making sure that the tip is not touching the bone. Remember, as the prime rib roast rests, the internal temperature will rise 5 to 7°, so pull the roast off of the EGG at least 5 degrees below your ideal internal temperature.
Doneness Guide for Prime Rib
| Doneness | Temperature | Description |
| Rare | 120-129°F | Red center with pink at edges the outer |
| Medium Rare | 130-135°F | Pink with a slightly reddish center |
| Medium | 135-140°F | Uniformly colored grayish-pink interior |
| Well-done | 145°F+ | Gray with no pink |
The USDA recommends beef roasts be cooked to 145°F and then rested for at least 3 minutes.
Click to view a complete guide to Meat and Poultry Roasting Charts.
Favorite Prime Rib Recipes
Savory Side Dishes for Prime Rib
Your Prime Rib Cheat Sheet
BIG GREEN EGG COOKING TEMP
First 20 minutes at 450°F/232°C;then reduce heat to 325°F/163°C. INDIRECT
PRIME RIB TIMELINE
*COOKING TIME DEPENDS ON THE SIZE OF THE ROAST
COOKING DAY
1:00 PM
- Remove the roast from the fridge and allow it to come to room temperature for 3 hours; this will allow the meat to cook more evenly.
3:30 PM
Set the EGG for indirect cooking with the convEGGtor at 450°F/232°C.
3:45PM
- Pat the roast dry with paper towels and sprinkle the roast all over with the seasoning. Sliver the garlic, make tiny slits in the roast and insert the garlic bits.
4:00 PM
- Place the roast, fat side up, on the cooking grid (if you want to save the juices for gravy, use the Roast Rack and Drip Pan). Cook for 20 minutes – starting with a high heat will result in a beautiful dark seared crust.
4:30 PM
- Reduce the EGG temperature to 325°F/163°C and continue roasting until the internal temperature of the meat registers 125°F/52°C for rare, about 2 hours more (or until done to your liking). To approximate the total cooking time, allow about 11 to 12 minutes per pound for rare and 14 to 15 minutes per pound for medium rare.
6:30 PM
- Transfer the roast to a carving board, cover loosely with foil and let rest for 10 to 15 minutes so the juices settle and reabsorb.
7:00 PM
- Take photos to post to Facebook, Twitter, & Instagram before carving and serving the turkey. Remember to tag @BigGeenEgg and #BigGreenEgg on social media so we can see your turkey pics!
THE PERFECT PRIME RIB
INGREDIENTS
- Prime rib roast (figure about 1-lb of uncooked prime rib per person)
- Big Green Egg Classic Steakhouse Seasoning
- 3-4 garlic cloves
EGGCESSORIES
- convEGGtor
- Vertical Turkey Roaster or Roasting Rack
- Drip Pan
- Digital Food Thermometer
COOKING TIME ESTIMATE
Approximately 15 to 20 minutes per pound
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