Prime Rib Roast

Slow-cooked over charcoal, this Prime Rib Roast is a bold twist on a classic, featuring a tangy mustard rub and a smoky spice blend that delivers deep flavor!

Ingredients

3-4 garlic cloves, minced
1 Prime Rib Roast (bison or beef)
3 tbsp of your favorite seasoning mix or rub

Directions

Coat the thawed or fresh roast with olive oil and cover with garlic and seasoning.
Wrap with foil and marinate in the refrigerator for 12-24 hours.
Take it out of the refrigerator and remove the foil one hour before putting it in the oven.
Set EGG for indirect cooking at 500°F/260C.
Place meat on a Half-Moon Cast Iron Griddle or a flat cookie sheet.
Braise the meat for 10 minutes on each side.
This gives it a crust that seals in the juices.
Lower the EGG temperature to 200°F/93°C and allow the meat to cook for approximately 40 minutes.
Use a meat thermometer to check the internal temperature.
140°F/60°C internal temp will be rare.
Remove the roast and let it set for 15 minutes before cutting and serving.