I’m back! Sorry for the hiatus.
Had a small get-together with friends and family on New Year’s Eve featuring this prime rib roasted on the Big Green Egg.
1 6-pound Hereford Beef boneless rib-eye roast
Sea or kosher salt
2-3 tablespoons Montreal-style steak seasoning
Prep the roast a least a day before you plan on cooking it to give the rub a chance to do its thing.
First, score the fat cap (deckle) on the roast, making shallow diagonal cuts in a diamond pattern at about 1-inch intervals. Then generously dust the roast on all sides with the steak seasoning and plenty of salt, making sure to work it into the cuts.
Move the roast to a rack set over a roasting pan, and put the whole works to the fridge, letting the roast sit uncovered overnight.
When you are ready to cook, remove the roast from the fridge and let it sit out while you get your grill fired up. Set up for an indirect cook at 300°F. On the Big Green Egg I used the plate settler with a drip pan to diffuse the heat and raise my cooking grate about 4 inches.
Roast the meat at 300°F until it hits 130°F internal. This should take about 15 minutes per pound, 1 1/2 hour total. I used a Maverick Et-732 Remote Thermometer to keep an eye on both grill and internal meat temp.
Move the roast to a cutting board and let stand 20 minutes before slicing.
The roast turned out slightly crisp on the outside and medium-rare in the center. It was tasty and tender.
It did not get as crispy or evenly pink as with either the reverse sear or the grill and roast techniques. With the recent snow, it was a tricky and slippery trek to the Egg this year and I decided that simplicity beat falling on my butt and watching the roast sail off into a snow bank.
Wishing you all a wonderful New Year!