This is a big-time crowd pleaser! It pairs just as well with a beer as it does with a big red wine. Serve it in thick slabs or slice it thin for sandwiches. You can cook any size roast to fit the size of your crowd as long as you use an instant read thermometer and you take it out when it reaches an internal temp of 125°. Only the time will vary and don’t forget to rest it for 15 minutes no matter the size. As for the herbs, use what you like or have around. These are just my favorites. Add some extra garlic if you wish and a little cayenne to the mix if you like it spicy – Ray Lampe, Dr. BBQ
Ingredients
- 5 pound boneless ribeye roast
- Kosher salt
- Black pepper, coarse ground
- 2 sticks of butter, at room temperature
- 4 cloves garlic, crushed
- ¼ cup chopped fresh thyme leaves
- ¼ cup chopped fresh tarragon leaves
- ¼ cup chopped fresh parsley
- Au Jus and Horseradish Sauce for serving
Instructions
Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C. Season the roast liberally with the salt and pepper. In a medium bowl, mix together the butter, garlic, and herbs. Spread the herb butter evenly all over the roast. Place roast on the cooking grid. Cook it until it reaches an internal temperature of 125°F/52°C in the center for medium rare. This will take about 1½ to 2 hours. Remove to a platter and tent loosely with foil. Let rest for 15 minutes. Slice thick for prime rib type slabs or thin for a roast beef presentation.
Makes 6-8 servings
Used this for my New Years’ Eve roast. Came out great and everyone loved it. I did add some rosemary sprigs laid over the top during the cook with some pecan wood added to the fire. And, the only comment I would make is to pull it when it hits 125 degrees internally, I held it in until 127 degrees and I lost a little bit of the redness during the resting period I was looking for but I did get a nice small smoke ring. Will absolutely use this recipe again…..
This has become our go-to recipe for prime rib! So good!
Can you make au ju with these drippings?
How long would you cook a 3 pound standing rib roast?
Making it now. Sounds to good not to try! Thanks! Send another post after our plates are cleared.
One of the best prime ribs I have ever eaten
Any idea if this recipe would work with a similar sized boneless sirloin? Thanks!
what is the approximately tme for a 8 lb prime rib roast with this recipe?
Don’t think about it in terms of time. You’re not going for time. You’re going for temperature. 125 deg at the center for medium rare (which is the optimal “doneness” for Prime Rib). This will typically take 1 1/2 to 2 hours at 325 degs for almost any size roast of 4 to 18 lbs. Again, it’s not about the time, it’s about the temperature.
It depends on the density of the roast itself. If you had a roast that was 12″ long but only 1″ thick, it would take less time than a roast that is 12″ long and 8″ thick. Your best bet it to always monitor with an internal thermometer until you reach the temp / “doneness” you desire.
We’re making it now!
Any suggestions for a chuck roast???
Made it today. Splendid and simple.
I’m making it today.
Ray’s Herb Prime Rib Roast recipe was great!!
Trying it now