An Incredible Christmas Meal: Stuffed Prime Rib Roast on the Big Green Egg

An Incredible Christmas Meal: Stuffed Prime Rib Roast on the Big Green Egg

The holidays are all about sharing meals that bring warmth, joy, and unforgettable flavors to the table. This Christmas, we took the tradition of a prime rib roast to a whole new level, grilling it on the Big Green Egg and stuffing it with a medley of delicious ingredients. If you’re looking to elevate your Christmas dinner this year, look no further. Let me take you through the journey of creating a mouthwatering, stuffed prime rib roast using Fogo Premium Charcoal, and pairing it with Parmesan Roasted Brussels Sprouts, all cooked with the magic of a Big Green Egg.

Why Prime Rib Roast?

The prime rib roast is often seen as the crown jewel of Christmas meals. It’s tender, flavorful, and the perfect centerpiece for any holiday gathering. But what if you could take it a step further and create something truly remarkable? That’s exactly what we did by butterflying the roast and filling it with layers of flavor that made it even more impressive.

Stuffing the Prime Rib Roast

We started with a beautiful prime rib roast, carefully butterflied to open it up like a book. The key to this roast was the stuffing—a simple yet rich combination of flavors that would meld perfectly while grilling. First, we roasted red peppers ourselves, allowing them to soften and caramelize, bringing out a rich sweetness that would contrast beautifully with the savory beef.

Next, we added picante provolone cheese, a flavorful twist on the classic provolone that provided a bit of sharpness and creaminess as it melted throughout the roast. To balance out the richness of the cheese and the beef, we added fresh baby spinach. The spinach added a pop of green color and freshness, creating a well-rounded and visually stunning stuffing. Once everything was layered and ready, the roast was tied up securely, ready for its turn on the grill.

Grilling with the Big Green Egg

The real magic happened when we fired up the Big Green Egg. The Big Green Egg is a kamado-style grill that offers incredible temperature control and that distinct smoky flavor that only comes from charcoal grilling. To ensure the roast cooked evenly, we used our Fogo Premium Charcoal, which burns hot and clean, providing the ideal conditions for a perfectly seared, smoky exterior while keeping the interior moist and juicy.

The key to cooking a prime rib roast on the Big Green Egg is managing the temperature carefully. We aimed for a slow cook at around 325°F, which allowed the flavors to develop and the meat to become tender without overcooking. Using the indirect method with the convEGGtor, we ensured the roast cooked evenly, giving us that perfect combination of smoky char and juicy, medium-rare beef.

The Bricknic – Roasted Brussels Sprouts on the Side

While the prime rib roast was working its magic on the grill, we didn’t stop there. We wanted a side dish that would complement the richness of the roast, and what better choice than roasted Brussels sprouts? We decided to make Parmesan Roasted Brussels Sprouts, but we didn’t cook them separately. Instead, we used the Bricknic, a secondary cooking surface on the Big Green Egg, to roast the Brussels sprouts right alongside the prime rib.

The Brussels sprouts were tossed with olive oil and Tina Cannon’s Smoked SPG before being placed on the Bricknic. The high heat from the Big Green Egg gave them a beautifully crispy exterior, while the Parmesan added a savory, slightly nutty finish. It was the perfect contrast to the rich, tender prime rib roast.

The Result

When the prime rib roast finally came off the Big Green Egg, it was everything we had hoped for. The crust was golden and slightly crispy, with a smoky depth from the Fogo Premium Charcoal. The moment we cut into it, the layers of roasted red peppers, picante provolone, and spinach were visible, adding color and texture to each slice. The flavors were incredible—smoky, savory, with just the right amount of richness and freshness from the stuffing.

As for the Parmesan Roasted Brussels sprouts, they were the perfect side dish. The crispy, caramelized edges combined with the nutty Parmesan flavor made them the ideal complement to the rich prime rib. Every bite of this Christmas meal was a celebration of flavors, textures, and the joy of cooking outdoors on the Big Green Egg.

Why This Meal is Perfect for Christmas

What makes this Christmas meal truly special is the combination of creativity and tradition. The prime rib roast is a holiday classic, but by adding the stuffing and grilling it on the Big Green Egg, we’ve taken it to a whole new level. The Parmesan Roasted Brussels Sprouts on the Bricknic are a fantastic way to get the most out of your Big Green Egg, ensuring that everything comes together harmoniously.

The use of Fogo Premium Charcoal is another key element in this meal. The premium quality of the charcoal allowed for consistent heat, a clean burn, and the signature smoky flavor that you simply can’t get with other fuels. It’s the perfect companion for a holiday feast like this, ensuring your meal is cooked to perfection.

This Christmas, skip the ordinary and create a truly extraordinary meal that will have everyone at the table talking for years to come. The stuffed prime rib roast, the crispy Brussels sprouts, and the unbeatable flavor of charcoal grilling on the Big Green Egg make for a Christmas dinner that is nothing short of magical.  Enjoy the video, remember to subscribe to the channel, leave us a comment with your favorite holiday meal and smash that “like” button.  Until next time, remember to get out and grill and we will see you the next time on The FOGO Life!  Captain Ron……….OUT!!!

Directions:

1. Fill your grill with FOGO Premium Charcoal &prepare for direct grilling over medium heat. Place two FOGO Fire Starters inside of the Blazaball, place it on the charcoal grate, light the starters using the Grill Torch and once burning, pour your charcoal on top.
2. Place the red bell peppers on the grate and cook until the outside is charred black. Repeat this for all sides of the peppers until they are completely black and charred.  Using the long tongs, remove them from the grill and place in a paper bag or covered Tupperware for at least 10 minutes.  Remove them and remove all black skin and seeds and stem from the peppers.  Rip the peppers into 2-3-inch-wide strips.
3. Switch the grill over to indirect cooking and set the temp at 325°.
4. Place the roast on the cutting board of the BBQ Prep Tub. Using the filet/boning knife, butterfly the roast open to make a long piece of meat.  Lay it flat and layer it with the cheese first, then the peppers and finally the spinach.  Roll the roast back up, lay it on the bones and retie the Prime Rib to the bones.
5. Coat the entire roast with Chef J’s Rub a Dub Prime Rib Rub. Insert the Meater+ thermometer into the roast so that the tip is in the center of the meat. 
6. Place the roast in the center of the grate. Close the lid and let it cook while you prepare the Brussels Sprouts.
7. Lay the sprouts out on the cutting board and remove the ends. If they are small, simply place them into the Bricknic.  If they are large, slice them in half and then place them in the Bricknic.  Coat the sprouts in Extra Virgin Olive Oil and sprinkle them with Tina’s Smoked SPG.  Sprinkle with shredded parmesan, place the cover on the Bricknic and place it on the grate next to the roast when the meat has hit 90°.
8. Once the Meater+ Thermometer is reading 125° internal temperature, remove the roast from the grill and set it to rest for 10-15 minutes. While it is resting, check the Brussels Sprouts.  They should be fork tender when done.  If done, remove the Bricknic from the grill.  If not, allow them to continue cooking until they are tender enough for a probe to slide in with little pressure.
9. Using your slicer knife, Slice the meat into ½” slices and serve with a side of the Brussels Sprouts.  Enjoy and have a very Happy Holiday Season!