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How Do You Cook A Prime Rib Roast?

CullumCullum Posts: 215
edited June 2012 in EggHead Forum
First time. How do you do it?

Comments

  • lousubcaplousubcap Posts: 15,666
    I'm in the low&slow camp-250*F+/- on the dome-about 25 mins/#.  Check for desired finish temp.  I rub with kosher salt and fresh ground pepper.  I use some Jak Daniel's soaked oak if I have it otherwise oak smoke wood.  You get a very even finish across the entire roast diameter. Enjoy-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Same as Lou. Did one for Easter and it was awesome.
    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • DuganboyDuganboy Posts: 1,118
    Yep, Lou nailed it.  It is one of the easiest things you will do.  If you have a Maverick type thermometer you can get it right to the middle and it really makes it easy.
  • NewvilleNewville Posts: 84
    Low & slow hear as well ... though I enjoy a rub down with smashed garlic cloves and a nize slather of dijon mustardrubbed all over the meat.  It is a good thing!
  • ShiffShiff Posts: 1,699
    edited June 2012
    I do mine the opposite way and love the way it comes out.  I use EVOO, Kosher salt, black pepper and garlic powder on the roast.  I setup the BGE indrect and get it up to about 500 degrees or so.  Put it in a rack and leave it at that temperature for about 20 minutes.  Then I adjust the vents to bring it down to 350 and just let the temp drop.  This puts a nice crust on the roast. I remove it when the internal temp reaches my target.
    Large BGE
    Barry, Lancaster, PA
  • Richard FlRichard Fl Posts: 8,223
    I am in Shiff's camp.  High temp first then drop to 350 'til desired temp is reached.

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=897781&catid=1
  • DuganboyDuganboy Posts: 1,118
    I do mine the opposite way and love the way it comes out.  I use EVOO, Kosher salt, black pepper and garlic powder on the roast.  I setup the BGE indrect and get it up to about 500 degrees or so.  Put it in a rack and leave it at that temperature for about 20 minutes.  Then I adjust the vents to bring it down to 350 and just let the temp drop.  This puts a nice crust on the roast. I remove it when the internal temp reaches my target.
    That sounds good also.  Might try that next time.
  • B&BKnoxB&BKnox Posts: 283
    My neighbor does it pretty good, I tried as well and must say it works/rocks. (He knows egg)


    Be Well

    Knoxville TN
  • Here's how I did mine and it turned out REALLY Egg-cellent!!   :D



    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • balliardiballiardi Posts: 59
    What internal temp do you aim for with prime rib for medium rare?
  • troutgeektroutgeek Posts: 458
    edited June 2012
    I now do the high temp at 500 method, shutting down immediately to 350. Took this from Whiz's site -- Mad Max Prime Rib. For medium rare, pull at 125, and let rest for 15 minutes. As we like to cook to temp, medium rare is about 130.
    XL BGE - Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber Smokey Joe
  • mtredfishmtredfish Posts: 3
    I second Shiff, however you left out an important detail. . . Bone in or out? Bone out, your internal temp doesnt climb as much once you pull your meat. So, if your target is 140 (which is medium. . .But too done for me :) ) you want to pull around 135 and wrap and hold in cooler or oven (do not turn on oven) for 30mins before slicing. Bone in, I have had temps climb 10 degrees after pulling.

    Mike
  • EggbertsdadEggbertsdad Posts: 804
    I used to blast or sear it, but I like a uniform cook throughout, so I prefer a low temp cook the whole time.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • Howdy_DoodyHowdy_Doody Posts: 146
    edited June 2012
    Dr. BBQ has a great video.  Click here.

    I did it his way and it was fantastic.  See below.

    image

    image
    Houston, Texas http://willsononline.com
  • lousubcaplousubcap Posts: 15,666
    As always H_D-tremendous presentation and photos-looks great!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Howdy_DoodyHowdy_Doody Posts: 146
    Thanks, Lou !   :)
    Houston, Texas http://willsononline.com
  • Thanks, Lou !   :)
    I've never been a huge Montreal Seasoning guy but this looks awesome. Might have to try again (it's been a while so who knows?)


    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • I'm with the "start at a higher temp" club.  I go 450 for the first 20 minutes and then drop down to 325 for the rest of the cook.  As long as you have good thermometers that are calibrated correctly and you pull it when it gets to your desired doneness you will be fine.  I think alot of people get scared about doing a rib roast because it is such an expensive cut of meat but in reality nothing could be simpler to cook. 
  • balliardiballiardi Posts: 59
    edited June 2012
    That looks delicious!
  • Rich_ieRich_ie Posts: 268
    450-500 20/30 min close down 325-350. Salt and pepper. Never had a frown yet. I pull mine 8-10 before target temp let rest 10/25 mins the bigger they are the longer the rest. ;D 
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