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Best method for Prime Rib

Harleydog77Harleydog77 Posts: 217
edited 11:58AM in EggHead Forum
My dad dropped off a whole prime rib last night. He has had it in his freezer for quite a while (Booooooo!) I would like to cook this on the egg. I have never done this before. I would like to get everyone's opinions on how to cook it, whether I should defrost the meat and try to dry age it etc. I do not have any experience with dry aging, so if you suggest that I do so please let me know what I will need to do to make this happen. I would appreciate you input.

Thanks!

Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    End Sear...

    Thirdeye's Standing Rib Roast Recipe

    primerib.jpg

    I did not do then end sear on this cook.

    primeribcut.jpg

    GG
  • RRPRRP Posts: 20,008
    I agree in the reverse sear as well, but I also have learned that at least a 70 minute hot tub or even 90 minutes if it is large does wonders for a chunk-o-cow that big!

    As for dry aging it at this point I wouldn't bother as it sounds like that beef may already have issues from been frozen for a long period. Save the aging effort for a fresher cut would be my suggestion.
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Harleydog77Harleydog77 Posts: 217
    Thanks for the advice. I am excited to cook this chunk of beef. I hope it turns out!
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    I didn't think about hot tub'ng, might be a great idea.

    Ron, post your Au Jus recipe if you have it handy, it's been a long time.

    Kent
  • RRPRRP Posts: 20,008
    Sure Kent - glad to share it!

    RRP's Au Jus Recipe

    Basic recipe off internet which I tweaked 11 times so it's mine!


    1 14 oz Swanson Beef Broth (box – not the can)
    1 10-1/2 ounce can of Campbell's French Onion soup
    ½ of the soup can cold water
    ½ teaspoon white sugar
    2 teaspoons Worcestershire sauce
    ½ teaspoon of garlic salt
    2 Wyler’s brand beef bouillon cubes



    Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
    strain and discard onions. Serve au jus dipping sauce hot. Can be made 2
    days ahead. Makes 3 cups. BTW I also make a batch of this and then pour
    it in large ice cube trays. Two melted cubes make a wonderful Bloody Bull!
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Folks this is really good tasting!!!

    Kent
  • lousubcaplousubcap Posts: 11,770
    BGE'd one last weekend-nothing fancy; 250-260*F calibrated dome for about 30 minutes/lb to 130*F. Used cherry wood for smoke and passed the harsh critic (wife) test. Will do the next one same way-good luck!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • LongrifleLongrifle Posts: 130
    Just curious why out of the box and not the can, I thought they would be the same just diffrent packaging. I get my Egg in two days. :) Life is good.
  • RRPRRP Posts: 20,008
    Convenience mostly...maybe it makes no difference, but once I was using the canned stuff to enhance some French onion soup I swore I could taste a metallic twang so I switched to the boxed stuff then and have never gone back. OTOH I use that beef broth, but also chicken broth for other things as well, and I like being able to pour out as much or little as I want. Otherwise I would open a can and then figure out how to save the remainder or just pitch it.
    L, M, S, Mini
    Ron
    Dunlap, IL
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