Try this with the Yorkshire Pudding or the Red Wine Pepper Sauce. Try this dish with Better Than Bouillon Reduced Sodium Roasted Beef Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: beef base, moderate difficulty, main, beef, roast
| 1 lb | cherry flavored smoke chips |
| 5 lbs | boneless prime rib roast |
| ½ cup | olive oil |
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 tsp | garlic powder |
| 2 tsp | cracked black pepper |
| 2 Tbsp | freshly chopped rosemary |
| 1 bottle | (12-ounce) beer |
| 1 | large fresh rosemary sprig |
Preheat the Big Green Egg® to 400°F. Set EGG® for indirect cooking. Add the smoke chips to the EGG and finish setting up for indirect cooking with the plate setter and porcelain grid.
Whisk the olive oil, Roasted Beef Base, garlic powder, black pepper and chopped rosemary in a small bowl.
Rub the rib roast all over with the marinade. Using butchers twine, tie the roast in 2-inch intervals. Place the roast in a 3-inch deep grill-proof pan.
Pour the beer into the bottom of the pan and add the roast, fat side up, to the pan. Thread the rosemary sprig under the twine.
Place the pan directly onto the porcelain grid. Smoke for 20 minutes. Lower the temperature of EGG to 225°F and continue to smoke for 1 ½ - 2 hours or until the internal temperature is 125°F when checked with an instant read thermometer.
Carefully remove the pan from EGG and let the roast rest for 15 minutes before slicing.