Herbed-Up Prime Rib

This Herbed-Up Prime Rib recipe is courtesy of Ray Lampe’s Big Green Egg Cookbook by Ray Lampe/Andrews McMeel Publishing, LLC. Photo by Angie Mosier.

5/5 (1 Review)


  • 1 (4-pound) bone-in standing rib roast
  • 2-3 cloves of garlic, thickly sliced
  • Kosher salt and black pepper
  • 4 tablespoons salted butter, at room temperature
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh rosemary


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.

22 thoughts on “Herbed-Up Prime Rib”

  1. Wish I could post a pic of the results. What a great New Year Eve dinner. Will definitely put this one in the ‘keeper’ file. I did use the recipe via the video because it has one more herb (thyme) for the butter, as mentioned in other posts – garlic and 2-sticks of butter to come up with the amount shown. I did take it off at 120° and let it rest for 20 minutes WITHOUT a tent and it rested out to more of a medium rather than medium rare but it was still moist and fork tender. Will take off at 110° next time for my taste.

  2. This will be the recipe that I will be using for our Christmas dinner. It looks really good. I watched the video. The question that I have is? It show using garlic on the video,but garlic is not on the ingredients list?

    1. It’s your call. I have done this recipe several times sometimes with garlic sometimes without. I don’t see a noticeable difference between the two different styles.

  3. The recipe says set up for indirect cooking on the convEGGtor in the first paragraph but in the video and in the second paragraph it says/shows putting the roast straight on the cooking grid. Which is it?

    1. Annette, the convEGGtor is under the cooking grill you see in the video. I’m cooking this again this year for Christmas dinner.

  4. I made this for Christmas dinner and we all loved it. I cooked the beef to 140 degrees internally which was perfect for us. My only struggle was carving through the bone. I’m sure we’ll do it again.

    1. Have your butcher cut the bones off and retie them on with butchers string. Makes carving after cooking much easier and you still get the flavor from the bones.

    2. What I normally do is cut the entire roast away from the bone and then tie it back on with butcher twine. Then when its done I can simply cut the twine, and transfer the roast to a cutting board. That makes slicing and serving easy and you can hand out the rib bones for guests to gnaw on

  5. The recipe does not call for garlic yet the video show garlic being inserted thru cut holes in the meat. How much garlic would you suggest.

    1. The rule of thumb is you buy 1rib per every two people. So a 4 rib roast would serve 8 people. I just bought a 6 ribs roast for 12 guests. It’s uncooked weight is about 13.5 lbs.

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