Ray’s Herb Butter Prime Rib

Ingredients

1 (5 lb) prime rib roast
1/2 cup unsalted butter, softened
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
4 cloves garlic, minced
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp Dijon mustard

Instructions

Method: Indirect roasting

Set the EGG for indirect cooking at 250°F/121°C.
In a bowl, mix butter, herbs, garlic, salt, pepper, and Dijon mustard.
Rub the herb butter all over the prime rib.
Place the roast on the grill and cook until internal temperature reaches 125°F (for medium-rare), about 3 hours.
Increase heat to 450°F/232°C and sear for 10 minutes.
Remove from grill, let rest for 20 minutes, then slice and serve.

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