Prior to cooking the prime rib roast, set the defrosted roast out on the counter for at least one hour prior to roasting. This is done so the roast is not as cold when it is cooked. The roast will cook more evenly.

Prepare the coals using a charcoal chimney. once ready, pour the coals out on your baking surface using the one-line method. (demonstrated in the video).

Put the covered Dutch oven directly on half of the coals allowing the oven to preheat. Add 2 to 4 tbsps. of olive oil.

Once the Dutch oven is hot, add the unseasoned meat and sear on all sides.

Once the meat is seared, remove and allow to cool slightly before adding herbs. Just cool enough that you can handle it.

In the meantime, prepare the Dutch oven to bake the prime rib. Consolidate the coals to one side. When cooking a prime rib, cook at a lower temperature for a longer amount of time.

I cooked my roast closer to 325 degrees (higher than I intended due to a mistake, see the blog post for details). I had a total of 19 coals, 7 small coals on the bottom in a circle under the Dutch oven and 12 small coals on the top around the edge of the lid. Cook time at this temperature is about 12 minutes a pound.

To cook at 250 degrees in an 8″ Dutch oven, the total number of coals needed is 9. Put 3 coals underneath the Dutch oven in a circle, put the remaining 6 coals on the top, along the edge of the Dutch oven. Cook time at this temperature is 25 minutes per pound. Full description of how to calculate your Dutch oven temperature on the blog.

Next, add the herb run to the prime rib. I doubled the herb rub recipe for this 6 pound roast. I tucked rosemary under the butcher’s twine to secure it. Once ready place the roast into the Dutch oven,

If using a meat thermometer (highly recommended), add it to the thickest part of the meat, ensuring it does not touch any bones.

Every 15 minutes throughout the cooking time, rotate the lid and/ or the Dutch oven a quarter and turn in the opposite direction. See the video for instructions.

Once the meat reaches the target temperate for doneness. Remove the meat, tent it with foil, and allow the meat to rest for 30 minutes.

Making the Au Ju Sauce: I used the drippings from the Dutch oven to make the sauce. Add enough beef broth to equal 1 1/2 cups add 1 cup of wine, bring to a boil, reduce heat and let simmer. When ready to serve, add cornstarch to cold water and mix well. Pour into broth mixture and still until the broth thickens. Stir in butter and salt. Serve over meat.