The procedure involves preparing a substantial cut of beef, specifically the prime rib, utilizing a ceramic kamado-style cooker known as a Big Green Egg. The intent is to create a culinary dish characterized by a flavorful, evenly cooked interior and a desirable exterior crust.
Employing this method facilitates temperature control and moisture retention, resulting in a superior final product compared to conventional oven roasting. The ceramic construction of the cooker allows for consistent heat distribution, mitigating temperature fluctuations. This technique offers culinary enthusiasts a way to elevate the quality and taste of a classic dish.