Another recipe submission from Richard Howe in Melbourne, FL. Richard bought his first kamado grill in SE Asia in the 60s and has been hooked ever since. With a recipe database that EGGceeds 100 and four Big Green Eggs, Richard is a bonafide expert in cooking kamado-style.
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1 4 3/4 Lb Prime Rib, 2 Bones
6-8 Cloves Garlic
Black Pepper, Fresh Ground
Cavender’s Greek Seasoning
3-4 Twigs Rosemary, Fresh, Leaves only
2-3 Tbs Herbs de Provence
2 Cups Morton’s Kosher Coarse Salt
1/2 Cup Extra Virgin Olive Oil, EVOO
1/2 Cup Water
1/2 Cup Merlot red wine- DON’T MIX w/salt
NOTE: Amounts will very depending on size of roast!
PREP & Cooking Time Line
1:30 PM Rubbed into Refrigerator
4:30 PM Removed, Internal–50°F
5:30 PM Dome 225°F, Internal–60°F
5:45 PM Dome 250°F, Internal–64°F
6:00 PM Dome 275°F, Internal–75°F
6:15 PM Dome 300°F, Internal–90°F
6:30 PM Dome 300°F, Internal–98°F
6:45 PM Dome 300°F, Internal-107°F
7:00 PM Dome 350°F, Internal-127°F
7:15 PM Dome 350°F, Internal-135°F
REMOVED & TENTED
8:00 PM Internal 145°F Had Dinner!!
1 Rubbed the roast w/ EVOO and seasonings, cut slits in roast for garlic- the more the better and placed in refrigerator for about 3 hours. Overnight is ok. Considered inexpensive yellow mustard for rub to hold rub, but this time opted not to.
2 Removed the roast from the refrigerator a couple of hours before cooking and let get room temp. Came out of refrigerator at 50°F internal and 1 hour later was 60°. Just liked the picture all seasoned up.
3 Made a mixture of Morton’s Kosher Coarse salt and some EVOO & water, just a little of each liquid. . Placed the roast in a metal pie pan w/some aluminum foil underneath it Poured 1/2 Cup Merlot in the pan under the foil. Cover the roast with the salt, bones down.
4 Had Large BGE set up for indirect, plate setter legs up, no drip pan. Brought temp to 325°F, When reached added about 6-8 sprigs rosemary branches and 4-5 small pieces apple wood for flavor.
5 Took 4 Baking potatoes and rubbed w/EVOO and a little salt. Placed on BGE w/ roast.
6 Removed at 135°F, total cook time of 1 hour and 45 minutes and let sit covered in aluminum tent 45 minutes. Temperature rose while resting to 145°F This crowd of 4 likes the roast medium. Great timing.
Note: We like medium meat so let stay until 135F. For more rare pull at 125-130F, your call. It rose 10F while resting 45 minutes.
BE SURE TO SCRAP SALT OFF BEFORE CUTTING AND SERVING!!