Sear the top and bottom of the roast for 3 minutes each side, then remove it from the grill and wrap it in aluminum foil. Place the roast on the grill and sear the top and bottom for three minutes each. 1. 3. 8. 4 sprigs of fresh thyme Medium: 130F (final temp about 145F). 14. Rub a generous amount of John Henry’s (or any dry rub) onto the areas of the olive oil. I use a meat thermometer that has about a 3 foot chord and a … 6. Steakhouse Prime Rib. 12. 7. 2. 13. Preheat the grill to 375 degrees and insert a meat thermometer that is readable externally from the grill. Kamado Joe Europe BV Binckhorstlaan 117, 2516BA, Den Haag Netherlands. 1 can beef broth (14.5 oz). IMPORTANT: An internal thermometer is critical to obtain the desired doneness. Pour the drippings from the pan into a large bowl and spoon off any fat that rises to the top. 12. 17. Phone +49 2151 4475145 Remove the cooking grate and place the wood chunks on the outer edge of the lit charcoal. 1 Prime rib roast (4-10lbs) 3 tablespoons coarse sea salt 4 tablespoons fresh ground black pepper 1/2 tablespoon dry thyme Olive oil. 10. 15. 13. Remove the roast after the internal temperature reaches 125F (52C). Preparation: 10. Rib roasts take about 20 minutes per pound to cook to medium rare at 350 to 375 degrees. 1 Olive oil Prep Time: 30 Minutes | Cook Time: 1.5 Hours. Wrap the roast in aluminum foil, then wrap it in a bath towel or place in a small cooler. 3 tablespoons coarse sea salt Wrap the roast in clear plastic wrap. Add the onion, garlic, carrots, celery, mushrooms and sprigs of fresh thyme around the roast (optional). Add beef broth to the bottom of the pan. Optional Ingredients 1 large onion (quartered) 4 cloves of garlic 4 carrots (halved) 2 stalks celery (halved) 4 mushrooms (whole) 4 sprigs of fresh thyme 1 can beef broth (14.5 oz) Insert a drip pan and replace the cooking grate. 4. 4 tablespoons fresh ground black pepper Enjoy! Rinse the roast and pat it dry a paper towel. 1 Boneless ribeye roast (4lb roast for this recipe) 1 John Henry’s Old Stockyard Steak Seasoning (or favorite rub) 1 Olive oil 3-4 Hickory wood chunks (oak is a good substitute) Instructions. 1. The dry wood will smoke immediately and wet chunks will begin to smoke as it dries for a consistent smoke during cooking. Do not apply rub to the bottom of the roast, because the rub will dissolve in the beef broth that is added to pan and make it too salty. Netherlands. Serve the au jus in small bowls with each serving of prime rib. 9. Directions: Place the roast back in the grill and maintain a temperature of 250F (120C). Insert the heat deflector with the plate in the bottom position. 2. Add 3-4 palm size wood chunks to charcoal. Cook the prime rib roast until the desired internal temperature is reached. Prep Time: 30 Minutes  |  Cook Time: 1.5 Hours, 1 Boneless ribeye roast (4lb roast for this recipe) Allow it to rest uncovered for 15 minutes before carving. 1. 16. 6. Fully close the top vent and draft door of the grill until the temperature reaches 325F (163C). Make a show-stopping Certified Angus Beef ® brand Prime Rib. SUBMITTED BY D. Schultz. 5. Binckhorstlaan 117, 2516BA, Den Haag 2. Carve the prime rib in 1/2″ thick slices and serve with au jus and horseradish sauce. 1 large onion (quartered) Unwrap and slice to the desired thickness. Remove the roast from the pan and place it on a cutting board. Internal Temperature Cooking Guide (Plus 10 minute rest): Preheat grill to 500F (260C). 1/2 tablespoon dry thyme 11. Remove roast from grill, fully close the top vent and close the bottom draft door halfway until the temperature is lowered to 300F (150C). Soak half of the wood chunks in water for 30 minutes and set aside. 4. 1 John Henry’s Old Stockyard Steak Seasoning (or favorite rub) Binckhorstlaan 117, 2516BA, Den Haag Medium/Rare: 125F (final temp about 135F) 9. 4 mushrooms (whole) 3. Open the top vent and draft door to maintain the temperature. Netherlands. Lightly brush olive oil on the top and bottom of the roast (not the sides). Preparation: 1. Smoke Prime Rib on the Big Green Egg Once the Big Green Egg (or Kamado joe) is dialed into 300 degrees and your prime rib has sat Rub top of the roast with olive oil. 3-4 Hickory wood chunks (oak is a good substitute). 11. Kamado Joe Europe BV Prep Time: 30 Minutes  |  Cook Time: Unknown, 1 Prime rib roast (4-10lbs) 8. About 1 1/2 hours for a 4lb roast. Sprinkle the rub over the top of the roast. Kamado Joe Europe BV Ingredients. Insert the cooking grate. Heat the grill to 500F (260C). Place the roast in a roasting pan. 2 stalks celery (halved) 5. 4 cloves of garlic The vegetables and herbs act as aromatics and enhance the flavor of the au jus. Add salt, pepper and thyme in a bowl and mix. Refrigerate overnight. The internal temperature should now be approximately 10-15F higher for a medium to medium rare center. Rare: 110F (final temp about 120F) Insert the heat deflector with the ceramic plate in the bottom position. 4 carrots (halved) Allow the roast to rest for 10 minutes. Impress friends and family with awesome Big Green Egg skills. Olive oil, Optional Ingredients Place the roast on a plate and cover with cling wrap and allow it to reach room temperature before roasting (approximately two hours) 7.