I need a prime rib recipe.

I like this method and will try it this year.


OP, I normally reverse sear on the BGE. Lightly smoke it at 225 on your wood of choice. I prefer cherry for beef. There are a number of 'prime rib rubs'. Penzey's makes one that I like. When you get within 5-10 degrees of your target temp, pull the roast and ramp the BGE up to 500+. I leave the plate setter in to avoid flame ups. Let it sit 5-6 mins until you get the color you want.


I'm going to use the linked method, but replace the oven with my BGE.

Hoping the downvote was somebody's fumble fingers and not an actual downvote of your request.

Prime Rib is really easy. First, do not inject with anything. It does not need it, and you can affect the flavor negatively. Highly recommend that you use 1/2 teaspoon of kosher salt per pound on the prime rib and let it sit elevated on a rack in the refrigerator for 24 hours minimum.

When ready to cook, pat dry then brush on a thin coating of mayonnaise (trust me on this), then season with freshly cracked or restaurant grind black pepper, to evenly coat the exterior. You can also lightly sprinkle a small amount of cayenne if you like. I do, and my guests always love the little extra zing.

Cook in the oven at a temperature of 275° and plan about 15-20 minutes per pound to an internal temp to what you are shooting for: 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. Once you hit that, take it out, let rest for 10 minutes, and turn up the oven to 500°. Place it back in the over and finish with what's called the Reverse Sear. This will give you a nice crust on the outside that is extremely tasty. You will only need to cook at this temp for about 10 minutes. Remove. Rest for 15 minutes, carve and serve.

If you want to smoke it, smoke at 225° for about 25-30 minutes per pound until you reach the internal temp you desire. Typically, on a smoked prime rib, no need for a reverse sear. Rest, then serve. Really good.

And make this to go with it, I could drink this stuff
Horseradish Cream

Whatever you do please don't do that shite where they coat the whole outside in butter.

Salt and pepper the outside.

Heat oven to 550

Place roast in oven and cook at 550 for 5 minutes a pound. Turn oven off and let it sit in the oven for two hours. DO NOT open the oven until two hours is up. This will produce rare to medium rare roast. If you want it cooked more then add a minute per pound.

This is the best recipe for prime rib I have ever utilized and it has always been perfect. Fabulous recipe and completely stress free

This is what I do, cook to rare-med rare. Wife and daughter like theirs a little more done, so i slice them a pice off and sear them on a smoking hot grill.