Snake River Farms Perfect Prime Rib

Snake River Farms Perfect Prime Rib
Following these easy steps before you begin cooking will make for a juicier, more flavorful prime rib.


3/5 (304 Reviews)



If the roast is frozen, put it in the fridge at least four days before you plan on cooking it. It will defrost naturally in cool temperatures over that time, which is ideal. If you don’t have that kind of time, place the sealed roast in cool water to hasten the process.

Salt the roast on all sides the night before you plan to cook it. Leave it uncovered in your fridge overnight. This will look like it has dried out the roast, but it will actually increase the moisture in the prime rib when finished.

Remove the prime rib from fridge two hours before it is scheduled to go in the oven; allow it to come to room temperature. This will help the roast cook evenly.

Season the outside of your roast, using a pre-made rub, mix your own spices or just use salt and pepper. No matter what you use, sprinkle the seasonings generously.

Set the EGG for indirect cooking with convEGGtor at 300°F/150°C.

Place the prime rib in the center of the EGG, fat side up. Cook for roughly 15-20 minutes per pound, removing the roast from the EGG when internal temperature reaches 110°F/43°C for rare, 120°F/49°C for medium rare and 130°F/55°C degrees for medium.

Let the roast rest for 20 minutes. In the meantime, remove your convEGGtor and setup your EGG for direct cooking at 500°F/260°C. Place the roast over direct heat for 90 seconds or until a crust forms on the outside of the roast.

Remove from heat, slice against the grain of the meat and serve immediately.

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65 thoughts on “Snake River Farms Perfect Prime Rib”

  1. Your coaching was absolutely perfect. You quickly focused me on exactly what I needed to do. And my first attempt at prime rib turned out INCREDIBLE! Up to now I just did steaks and hamburgers, never attempting something like a prime rib. I so appreciate the guidance you gave!

  2. Did a 4.5lb to try it. Used Montreal Steak seasoning and a very light dusting of butt rub for full coverage. Took 1.5 hours. Used 3 IGRILL probes. One in center of roast, grill grate and dropped 3rd in top vent (I don’t trust green egg thermometer).
    Took it off at 115, let it sit 20 min, and damn! This will be one of my “go to” meals. Top tier steakhouse in flavor and appearance using an average cut of meat. Doing 11.5lb on Christmas.

  3. Never tried the “reverse searing” method but will for this Christmas’ roast. Makes sense to pull it out at 110 for its 20 minute rest before reinserting back into egg for 20 minutes at 500 degrees to crust it up. Should be a great race roast.

    1. That’s not even a big cowboy steak which I just recently cooked for the first time to…perfection, if I say so myself. Anyway, I slow cooked it to 110degrees internal at 225 which took about an hour, and then since I happen to have a minimax sitting beside it already screaming along at 600, I transferred it right away to the little egg and seared both sides for about a minute, or so. It rested long enough to carry it inside and for everyone to get ready to eat…probably 20 minutes and we added a mixture of butter and blue cheese on top which melted just right under the foil during the “rest”.
      The guy I made it for is a buddy who worked on something at the house and this is what he wanted as “payment”…I couldn’t have been happier with how it turned out and can’t wait to do his huge standing rib for Christmas, at his request. I just have to find out what the thing weighs…..

    1. I think it is always best to cook to internal temperature, with time as a reference. At 15-20 minutes a pound, you will be somewhere between 90 to 120 minutes for the smaller one and 105 to 140 minutes on the larger. Grab a great instant read thermometer and you will be fine if you go to temperature.

  4. I’ll salt mine all the way around and under the bones for at least 24 hours and up to three days and let it dry brine uncovered on a wire rack on a pan in the refrigerator. I tend to cook mine at lower temperatures for longer periods of time to try to get a more consistent color and temperature through the meat. Beyond that I agree with most of the comments regarding temperature and I rest it for at least 30 minutes. Then I remove the bones and try to get a decent sear on all sides.

  5. We just used this recipe for the prime rib. Cooked a 7 pound roast with bone in. Did the seer at the end. It was without a doubt the best prime rib that we have ever cooked, or had in any restaurant! Will always make it this way! Thank you!

  6. Used the recipe Christmas Day and it turned out great. Exactly 3 hours at 300 degrees to get to 120 degrees internal for an 11.6 pound, 5 rib prime rib. Only problem was the reverse sear. Got the Egg to 500 degrees, put prime rib on, and when it can time to take it off (after “burping” the Egg) we had 4 foot flames from the air and prime rib juices. We had a hard time getting it off with all the fire. Any suggestions?

      1. Before I open my BGE lid, I always close the bottom vent to prevent flare-ups. Also helps keep the temperature from getting out of control when turning meats like burgers or steaks. Just don’t forget to reopen the bottom vent.

  7. I did this recipe for the most part today for our Christmas celebration…I did a 7.58 lb boneless prime rib…it was so good. My family said it was our best prime rib yet! We are new to the BGE family, so each new attempt is an adventure. This recipe was fairly easy and the results were wonderful! Thank you so much!

      1. You are always taking a chance with all of the variables involved, IMO, if you only cook by time instead of internal temp. Thermometers are readily available and if you have an egg, you obviously aren’t looking for the cheapest way to achieve “perfection” in your cook. The variables include, how cold is the roast when you put it on, how good are you at monitoring the temp without a digiQ or some other temp controller, all meats will cook at various speeds no matter what, etc….I have had a Maverick Remote for 6 years and only have had to replace the batteries and the probes now and then. They are worth every penny.

    1. Works for bone-in as well. We have found that the time for Bone-in to be a bit shorter (taking into account the extra weight of bones)… 12-13 minutes per pound.

  8. I plan to use this recipe Christmas Eve although I have used variations of this technique many times before. Leaving it uncovered the night before in the fridge is an interesting twist. 2 comments, #1. I agree that you need to make sure there is nothing in the fridge too aromatic the night before . #2. 140 degrees is way beyond rare. 125 degrees is med rare. Take the roast off at 120. It will continue to cook 5-10 degrees while resting for 10 minutes. 125-130 is a solid med-rare (maybe a bit beyond for some of us carnivores…) 140 is Medium. Remember, you can ALWAYS cook a piece of meat a bit more, but you can NEVER uncook it….

  9. I tried this “reverse searing” the last time I cooked Prime Rib. It’s truly wonderful.
    Strange that salting overnight uncovered with this recipe does not dry it out?
    I have just found this recipe so trying that today although it will only be salted for 6 hours.

  10. I agree with all the suggestions, except, leaving it uncovered in the fridge overnight. It will tend to absorb all the unwanted odors from everything inside the fridge. JG

  11. Are the finish temperatures correct in this recipe? 110 F Degrees for rare and 120 F for medium rare seems a bit low don’t they? Most recipes I’ve seen say 140 F is rare and that is the perfect temp to pull it off the grill if you are shooting for medium rare.(145F to 150F). This is confusing for people trying to cook this kind of roast for the first time.

    1. That’s the temperature you want to pull the roast off the heat, letting it rest, it will rise in temp as the center absorbs the heat from the outer portions of meat. Trust us, it will continue to cook and raise to 135….perfect medium rare.

    2. Most people think that meat should come off the egg or even the oven and immediately to carve and the table
      I put mine in butcher paper double wrap and then in my Yetti or similar cooler that becomes a hot box for a rest period at least 20 to 30 minutes.
      At that time the temp raises, the juices pull back into the meat and the color will change . The other thing is the size of the cut of meat. Tomorrow at 4 am i will start the process for a 18 pound ribeye that is a lot different than a 3 pound ribeye.
      The three pound is more difficult in my opinion. One last thing that i do is tie with butcher cord the entire cut to keep it even in size.
      Watch the pit temp and the temp of the meat and if too high react by taking off and wrapping, put in a warm box slow down and dont panic

  12. This recipe was great. “Perfect” doesn’t describe the end results. Best prime rib I’ve ever had…even beating out the high price resturatants.

    I followed the directions and kept it simple with just using a generous amount of salt and pepper (no rub) before placing it in the egg. The salt was in addition to the Kosher Salt generously applied the day before while it sat in the refrigerator.

    Cooked a little over 9 lbs of prime rib and for med-rare it took right at 2 1/2 hours.

    If you want to be a Master Chief to your family and friends you need to try this

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