There’s a reason certain recipes never go out of style. The Memories of family and friends they bring to the table are just as important as their flavor. Link your holidays, past to present with this recipe from our friends at the Big Green Egg.
1. (4-pound) bone-in standing rib roast
2. Jacobsen’s Sea Salt
3. 4 tablespoons Banner Butter Sea Salt
4. Black Pepper
5. Tablespoon finely chopped fresh basil
6. Tablespoon finely chopped fresh tarragon
7. Tablespoon finely chopped fresh rosemary
One hour before you plan to cook, take the roast out of the the refrigerator. Prepare your Big Green Egg to cook indirectly — with a drip pan on the convEGGtor — at 350°F. Season the roast on all sides with salt and pepper. In a small bowl, combine the butter, basil, tarragon, rosemary and mix well. Spread the herb butter all over the roast, applying the heaviest layer to the fat cap.
Place the roast, fat side up, on the Big Green Egg cooking grid and cook for about 2 hours, or until the internal temperature reaches 125°F for medium-rare.
Next transfer the roast to a serving platter and loosely tent with foil. Let rest for 20 t0 30 minutes.
Finally, cut the meat away from the bones and slice against the grain as desired.