Whether you're roasting it in your oven or cooking it on your Big Green Egg, this prime rime is sure to impress!
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.
Preheat the oven to 400°F or set up your Big Green Egg (BGE) for indirect cooking with convEGGtor (plate setter) at 300°F.
Put the roast in a small roasting pan, bone side down. With a small sharp knife,
Using a sharp knife, remove the chine bone if it is still attached, and then make a slit 3/4 of the way up the fat cap. Pull the fat cap back and make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing it into the meat. Pinch with your thumb and index finger to close the openings.
Place the thyme and onion slices in-between the meat and fat cap. Lay the fat cap back over the vegetables and meat. Using butchers twine, secure the fat cap to the meat by tying the two together at six different intervals (wrap the twine from the rib end to the loin end). Rub all sides of the roast with Montreal Seasoning.
Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350° F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125° to 130°F for medium-rare, about 45 minutes, or 140°F for medium, about 1 hour.
Let stand for 15 minutes before carving.
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 for rare, 120°F for medium rare and 130°F degrees for medium, about 2 1/2 hours.
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.
Tip: When you rest the meat, it will continue to cook. Cover with foil and you will get the perfect medium rare roast you're looking for.
Combine all ingredients thoroughly.
** Recipe courtesy of Emeril Lagasse ( Food Network ) www.foodnetwork.com
Serving Size 1/2 lb.