One hour before you plan to cook, take the roast out of the refrigerator
Prepare the EGG to cook indirect – with a drip pan on the convEGGtor – at 350°F
Cut small slits into the roast and insert the garlic pieces into the roast
Season the roast on all sides with salt and pepper
In a small bowl, combine the butter, basil, tarragon and rosemary and mix well
Spread the herb butter all over the roast, applying the heaviest layer to the fat cap
Place the roast, fat side up, on the EGG cooking grid and cook for about 2 hours, or until it reaches an internal temperature deep in the center of 125°F for medium-rare
Transfer the roast to a platter, tent loosely with foil and let rest for at least 20 minutes or up to 30 minutes
Cut the meat away from the bones and slice the roast thickly or thinly against the grain as desired
Separate the leftover beef rib bones and serve them along with the meat
