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Prime Standing Rib Roast-pics

DonWWDonWW Posts: 264
edited December 2012 in EggHead Forum
One of my favorite meals to cook.  11 lb roast.  Ribs are cut away, but not off, which allows me to season in between the ribs and the roast before I tie it up.  Season liberally with Snider's Beef Rib and Roast seasoning.  I cut off most of the hard fat.

Cooked with PS legs up.  I place a pan beneath the roast to catch the drippings which I use to make gravy.

I start with the egg at about 500-550 and then close it off to about 325 - 350 at the grate.  About 20 degrees hotter on the dome.  I put it on around 4:00 and it was ready just under three hours later with an internal temp of 120.  I had intended to put a few wood chunks on, but didn't realize that I had omitted that step until I was already up and cooking.  My whole back yard smelled like roast beef for hours - awesome!   A short FTC while I made gravy, enjoyed apps with my guests.

Very consistent throughout.  Super tender and super delicious. 

As it went on the Egg.

About 90 minutes into the cook.  Just a quick peek. 

The finished product.  Yes, those are Yorkshire puddings in the background.

Medium rare - accommodates most all preferences. 

For those who care: two wines were paired.  2007 Kenzo AI Napa cab.  And a 200 Ch. Quinalt St. Emilion bordeaux.  Both were excellent.

XL BGE.  Dallas, Texas.


  • That looks perfect.  Nice job !

    Dripping Springs, Texas.
    Just west of Austintatious

  • it is 7:10AM on the west coast and yogurt in hand I am drooling over your pics - great cook. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Nice job! 
    I just need to make this and stop being such a scaredy cat.
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
  • BENTEBENTE Posts: 8,337

    @DonWW the roast lookes really good! i love that cook this time of year!! tell me more about the yorkshire pudding. i have never tried them i have seen them made once several years ago but never got a good explination of how to make it. so give me a link or something to go on :)) i would love to find something new to try. thanks ;)

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • henapplehenapple Posts: 14,671
    Really nice...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DonWWDonWW Posts: 264

    Yorkshires can be tricky.  The batter recipe is out of the Joy of Cooking.  It's important that everything be at room temp before you cook.  But, rather than put 1 TB of butter or drippings into the cooking pan, we preheat them and then spray with Pam.  It's a trick we learned on Triple D.  It works great!
    XL BGE.  Dallas, Texas.
  • BENTEBENTE Posts: 8,337
    thanks i googled it and found something that i will try!!

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • dlk7dlk7 Posts: 1,008
    The roast looks amazing!!!  Nice job!!!

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • One of the "tastier" cooks you will ever do, pics look great.



    from SANTA CLARA, CA

  • What di you say your address was?......I'll be by in a minute......
  • Shut the door, that is one great looking cook. ^:)^
    Eggin in SW "Keep it Weird" TX
  • cazzycazzy Posts: 8,334
    Looks fabulous!!! Great cook!! :)
    Just a hack that makes some $hitty BBQ....
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