Prime Rib

BGETeamGreen Member Chris Sussman, @The_BBQ_Buddhajoins chefs Justin Wangler and Tracey Shepos Cenami from Kendall-Jackson to create a Snake River Farms Prime Rib for a Holiday BBQ Class.

Ingredients

  • 5 – 8 lb. Snake River Farms American Wagyu prime rib roast
  • 1 tbsp olive oil
  • 2.5 – 4 tsp kosher salt
  • Sea salt, to taste
  • Fresh cracked pepper, to taste

Instructions

Two hours before cooking remove the roast from the refrigerator, rub with the olive oil all over, and cover with the kosher salt. Let this sit on a wire rack on top of a baking pan at room temp for 2 hours.

Set the EGG for indirect cooking with the convEGGtor at 350°F/177ºC.

Place the roast fat side down and cook until the internal temperature reaches 115°F, approximately 2 hours. Remove the roast from the grill and let rest.

Set the EGG for indirect cooking with the convEGGtor at 500°F/260ºC.

Place the roast back on the EGG and cook until the internal temperature is 130°F (about 10 minutes).

Pull the roast and let it rest for 10-30 minutes, slice, add the sea salt and fresh pepper, then serve!

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