The Perfect Roast

The Perfect Roast

This recipe for The Perfect Roast includes some special tips for creating a juicier, more flavorful prime rib your guests will enjoy!


Prime Rib
Your favorite rub
Salt & Pepper


If the roast is frozen, put it in the fridge at least four days before you plan on cooking it. It defrosts naturally in cool temperatures over that time, which is ideal. If you don’t have that kind of time, place the sealed roast in cool water to hasten the process.

Salt the roast on all sides the night before you plan to cook it. Leave it uncovered in your fridge overnight. This will look like it has dried out the roast, but it will actually increase the moisture in the prime rib when finished.

Remove the prime rib from fridge two hours before it is scheduled to go in the oven; allow it to come to room temperature. This helps the roast cook evenly.

Season the outside of your roast, using a pre-made rub, mix your own spices or just use salt and pepper. No matter what you use, sprinkle the seasonings generously.

Set the Big Green Egg for indirect cooking with convEGGtor at 300°F/150°C.

Place the prime rib in the center of the EGG, fat side up. Cook for roughly 15-20 minutes per pound, removing the roast from the EGG when internal temperature reaches 110°F/43°C for rare, 120°F/49°C for medium rare and 130°F/55°C degrees for medium.

Let the roast rest for 20 minutes. In the meantime, remove your convEGGtor and setup your EGG for direct cooking at 500°F/260°C. Place the roast over direct heat for 90 seconds or until a crust forms on the outside of the roast.

Remove from heat, slice against the grain of the meat and serve immediately.

Recipe and photo from Big Green Egg.