So after 2 weeks of owning the Big Green Egg I decided that I really wanted to try to make prime rib, or a rib roast. My Cook: 3 bone 6.5 lb Rib Roast (choice), ribs removed I used a 4-pound cut to serve four people, including two hungry teenage boys. 2) I set out the rib roast on a kitchen counter about 2 or 3 hours before I plan to cook it. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven PRIME in the term PRIME RIB means its one of the 9 PRIME Cuts of meat. Set that in the fridge for a day or two. You can use a bone in rib roast as well but make sure to have the butcher slice the rib … 1- USDA Prime rib roast sliced off the 17-pound slab. When I've done them I use the reverse sear method... always turn out great. Big Green Egg set up details: lump coal, no wood, platesetter in "legs up", V-rack set on top of platesetter and stoneware drip pan. Wrap your rib roast in a clean towel or cheese cloth and set on an elevated rack over the pyrex dish. ... Do a bone in rib roast every Christmas. 1) I air dry my standing rib roast. You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at: ... a lot of people do prime rib on the egg; both bone in and boneless. Get a pan (I use pyrex dish), and a rib roast rack. Au Jus: We used Bobby Flay's recipe for Au Jus Collected pan drippings (collected using an iron skillet in the egg) 1-1/3 cups of red wine to the drippings and scrape with a wood spoon - cook to reduce Coincidentally (I swear), one of my favorite BBQ sites, AmazingRibs.com, actually updated his recipe for a rib roast so I decided to follow it but modified it slightly for my tastes and the Egg.