INGREDIENTS

• 3 rib ribeye roast (~8 lbs) ideally from the chuck-end with good marbling

• Salt & Pepper or savory BBQ rub

• Butchers’ twine

• Candied bacon (I used beef bacon instead of pork)

• 3-4 ounces of blue cheese

• Compound butter

COOKING INSTRUCTIONS

Serves 6-8

1. Locate the knob of fat between the eye and the cap of the prime rib (see images above for reference. Carefully work knife through prime rib, butterflying meat and removing the knob of fat to open and increase surface area (see video). This piece of fat does not render when a prime rib is cooked to medium rare, so by taking it out and reintroducing fat with candied bacon and blue cheese we add more flavor in each bite.

2. Add the candied beef bacon and several ounces of blue cheese.

3. Roll-up roast, tie with butchers’ twine, season outside with BBQ rub (or just salt & pepper) and coat entire roast with compound butter.

4. Smoke or roast in oven at 250F until internal temp of 120-125F for medium rare (about 3 hours). Set drip pan below roast.

5. If exterior has not developed a thick enough bark when temp is reached, rest roast for 45 minutes, increase smoker/oven temp to 550F and sear until desired crust is formed (~10 minutes). Rest for at least 20 minutes, strain juices from drip pan.

6. Slice and serve alongside pan drippings. Enjoy!