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.
