While APL uses a lot of ingredients and steps, everything I've tried of his has turned out amazing. I found this recipe, or close to it, in his second cookbook BBQ 25. Of course I ended up altering it some. I started off with a 3+ lb choice boneless rib-eye roast. The green egg was set up for a 375° indirect cook.
After cutting a crosshatch pattern in the top of the roast and rubbing on some seasonings and beef paste it was ready for the grill.
After 20 minutes, it was time to baste with a herb, olive olive, butter concoction and throw on some russet potatoes. Potatoes were just tossed in olive oil and coated with kosher salt.
Basting every 10 minutes, you can see the burnt ends created by the crosshatch pattern are really starting to look great. Next time I might cut even deeper so we have more burnt ends. Also, had to move the potatoes to the front since the back of the grill was a little too hot.
The roast and potatoes timed out perfectly. Internal temp of the roast was at 125° and potatoes were all right around 210° according to the thermapen. Here just letting the roast rest for ten minutes in the "board dressing."
Unfortunately, the picture is a little blurry. The burnt ends barely made the serving plate, because everyone kept stealing them from the cutting board. Each slice was drug through the board dressing to add even more flavor. We could not have been happier with my first try at prime rib. In fact if I can make it this well every time, we'll be happy. I guess it's a good sign when the sister in law asks me to send her dad the recipe and the mother in law suggests she would like to have this for Christmas dinner.
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