Remove the prime rib from the fridge 2 hours before cooking to allow it to come to room temperature. This ensures more even cooking.

In a small bowl, combine the minced garlic, rosemary, thyme, lemon zest, olive oil, and softened butter. Mix until well combined.

Generously rub the prime rib roast with sea salt and freshly ground black pepper, ensuring all sides are well coated. Afterward, massage the herb butter mixture into the meat. Make sure you really work it into every crevice—this will create a flavorful crust.

Wrap the seasoned prime rib in plastic wrap or butcher paper and let it sit for another 30 minutes to absorb all the flavors. This step is optional but highly recommended.

Load your Big Green Egg with lump charcoal and a few chunks of oak or hickory wood for smoke. Light the charcoal and let the grill come to a steady temperature of 250°F. You want indirect heat, so use a heat deflector or a plate setter.

Once the Egg is stabilized at 250°F, add your wood chunks. The smoke should be thin and blue; thick white smoke will make the meat taste bitter, so make sure it's burning clean.

Once the grill is ready, place the prime rib roast directly on the grill grate. Close the lid and let the magic begin.

Cook the prime rib low and slow for 2.5 to 3.5 hours, depending on the size of your roast and your desired level of doneness. For medium rare, aim for an internal temperature of 120°F-125°F. For rare, pull the roast at 115°F-120°F.

Once the desired internal temperature is reached, remove the prime rib from the grill and wrap it loosely in foil. Let it rest for 20-30 minutes before moving to the next step. This resting period allows the juices to redistribute throughout the meat.

While the meat is resting, crank up the Big Green Egg to 500°F. Remove any deflectors or plate setters so you can cook over direct heat.

Once the grill reaches a high temperature, unwrap the prime rib and place it back on the grill for a quick sear. This step should only take about 3-5 minutes per side. You’re looking for a crispy, browned crust.

After the searing step, transfer the prime rib to a cutting board. Slice the meat against the grain into thick, juicy slices.

Serve with a drizzle of pan juices or a dollop of horseradish sauce for extra flavor. This pairs perfectly with mashed potatoes, roasted vegetables, or even a Yorkshire pudding.