Big Green Egg Prime Rib

5 from 1 vote

This Big Green Egg prime rib recipe will guide you through preparing a mouth-watering, tender, and flavorful prime rib on your Big Green Egg grill. The combination of slow-roasting with indirect heat and the infusion of smokiness from wood chips creates a roast that is both juicy on the inside and perfectly seared on the outside. Whether you're hosting a special occasion or enjoying a Sunday dinner, this recipe ensures a prime rib that will impress your guests.

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings: 6

Course: Main Course

Cuisine: American

Calories: 700

Ingredients Equipment Method Notes

Ingredients

1 6-8 pound Bone-in Prime Rib
2 tablespoons olive oil for coating
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3-4 sprigs fresh rosemary optional
3-4 sprigs fresh thyme optional
4 cloves garlic minced (optional)
Wood chips optional, soaked in water for 30 minutes for added smokiness

Equipment

Big Green Egg (or similar ceramic grill)
Charcoal
Wood chips (optional: hickory, cherry, oak)
Meat thermometer
Tongs
Carving knife
Cutting board
Grill gloves

Method

Prep the Prime Rib: Remove the prime rib from the fridge 1-2 hours before cooking to bring it to room temperature. This ensures even cooking.
Season the Prime Rib: Rub the prime rib with olive oil. Then season generously with kosher salt, black pepper, and minced garlic (optional). For added flavor, stuff rosemary and thyme sprigs into the roast or sprinkle them on top.
Prepare the Big Green Egg: Set up the Big Green Egg for indirect cooking by placing the charcoal on one side and leaving the other side empty. Aim for a steady cooking temperature of 225°F. If using wood chips, soak them in water for 30 minutes and add them to the coals to create a smoky flavor.
Place the Prime Rib on the Grill: Place the prime rib on the cool side of the grill, bone side down, and close the lid. Cook the prime rib at 225°F for about 20 minutes per pound. Use a meat thermometer to monitor the internal temperature.
Check for Doneness: For medium-rare, the internal temperature should reach 130-135°F. Adjust the cooking time based on your preferred doneness: Rare: 120-125°F. Medium-Rare: 130-135°F. Medium: 140-145°F. Well-Done: 150°F+
Create the Perfect Crust (Optional): For a crispy exterior, increase the temperature of the Big Green Egg to 500°F in the last 10-15 minutes of cooking. This will help create a caramelized, golden-brown crust.
Rest the Prime Rib: Remove the prime rib from the grill and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a tender and juicy roast.
Carve and Serve: Slice the prime rib against the grain into individual portions. Serve with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.

Notes

Cooking Time Variations: The 20 minutes per pound rule is a general guideline. Be sure to use a meat thermometer for accuracy.
Wood Chips: Wood chips add a smoky flavor but can be optional. Soak them for 30 minutes before using them to prevent them from burning too quickly.
Resting the Meat: Don’t skip the resting time! It ensures that your prime rib is juicy and tender when sliced.
Alternative Cuts: You can also use boneless prime rib for a slightly different texture. The cooking method remains the same.
Leftovers: Leftover prime rib can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the slices in a covered dish to prevent drying out.