Ray’s Herb Butter Prime Rib

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

11 thoughts on “Ray’s Herb Butter Prime Rib”

    1. 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.

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