Green Egg Roast Prime Rib

W. Scott Newbern

Ingredients

• 6-8 lb Prime Rib Roast of Beef (3 to 4 ribs any less and no leftovers)

• 1 Cup red wine

• 1 Cup water

• Moist Garlic Herb Rub

• Creole Spice

• Yorkshire Pudding

Instructions

Rub roast all over with Moist Garlic Herb Rub, cover with plastic wrap or large plastic baggie and let refrigerate at least four hours or overnight for a stronger flavor. Soak wood chunks in water for at least 1 hour. Before making fire, remove rib roast from refrigerator to allow it to come to room temperature.

Prepare fire as directed for grill. Adjust dampers to set grill temperature to between 250° to 300°. Add wood chunks. Remove roast from refrigerator and set rib side down V rack over a disposable roasting pan. Pour 1 cup red wine into roasting pan and place on grill grate. Cover and cook for one hour. Add more wood chunks and turn roasting pan to insure even cooking. Cooking time will vary depending on desired doneness and grill. Slow cooking will insure an even doneness throughout. Allow about 25 - 28 minutes per pound for rare to medium rare. For medium rare remove roast from grill when internal temperature reaches 130° in thickest part. Place on slicing board, cover with foil, and allow to rest for at least 15 minutes or longer if preparing Yorkshire pudding. Roast will continue cooking while resting. Slice thickly and serve with horseradish sauce and Yorkshire pudding

Notes

Try with tenderloin (shorter cooking time) and sauce bernaise

Number of Servings:

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