Sunday afternoon prime rib roast

Charlesmaneri

Rubed with salt&pepper and fresh chopped garlic with EVOO searing out side at 500 direct then transferring to 2nd egg at 350 indirect until Internal temp of 125 degrees

Charlesmaneri

Charlesmaneri

Their it is chugging along

Charlesmaneri

Roasted baby red taters

Charlesmaneri

Roasted Brussel sprouts

Charlesmaneri

Grilled egg plant for paramagan

SmokeyPitt

Looks beautiful my man.  What a meal! 

Scottborasjr

Looks like a great time will be had at your place this afternoon/evening.  Nicely done!

henapple

Looks great

gmac

The weather is obviously one heck of a lot nicer on Long Island than here in Ontario.  Was gonna do Prime Rib but chickened out with all the snow and opted for beef curry instead (with round steak, not PR).  

I'm jealous.  Awesome looking cook and having two eggs must be great.  I had to decide - two eggs or one egg and one wife.

Charlesmaneri

Here it is at 120 degrees 5 degrees away

jls9595

how many pounds is that one?

Canugghead

Looks good Charles, waiting for the money shot!  I do prime rib roast the lazy way, 250 indirect all the way, no pre or post sear  ">

Skiddymarker

Nice, like the sprouts and egg plant and that rib roast isn't too shabby either. 

Charlesmaneri

@canugghead not sure maybe 5 pounds

Charlesmaneri

Heres the taters

Charlesmaneri

Heres the sprouts

Charlesmaneri

Here it is plated up

gktheegghead

Looks delish!!!!!

Mike_the_BBQ_Fanatic

Man that looks great...I did one a few weeks ago about the same...just seared at the end instead of at the beginning...I rubbed mine and let chill out in a vac pack for two days before the cook...it was great...hope yours is excellent.

Charlesmaneri

I want to begin with this I was kinda scared to try a prime rib because of the cost that being said I was very surprised how easy it was to cook I think that this was by far the most impressive thing that has come off my Egg if anyone else is nervous or scared to try prime rib all I can say is go for it and trust your Egg it will be one of the best meals to come off your Egg even SWMBO said it was fantastic

Mike_the_BBQ_Fanatic

Well said Charles. ..I was nervous too...but it was good...

Charlesmaneri

@mike_the_bbq_fanatic This was a spur of the moment cook if planed I would have seasoned 3 days before however I don't have a vac sealer so I would have put in zip lock bag and turn several times a day

GrannyX4

I do mine 5 days or more in advance wrapped in plastic wrap.

pescadorzih

Looks good! I'm hoping to do my first prime rib on the egg over the holidays.
Looks like it will be duck for Christmas though.

SmokinDAWG82

That plated picture is a thing of beauty. Looks like good eatin at your place!

jhl192

Very impressive! 

robnybbq

Looks great.  I have cooked two prime ribs so far and they have not been that great.  I have cooked them at 350 indirect until done temp (I think it was 130 but I have to verify).  I have had allot better than I have cooked.  I want to try it again but the expense has kept me away from my poor results in the past.

Charlesmaneri

@robnybbq  go for it as I said I was kinda nervous and I tried it and it came out fantastical I said I seared the outside on all sides at 500 degrees then put it in my 2nd Egg at 350 degrees with the plate setter in legs up until a interunal temp of 125 degrees i didn't use any smoking wood for this  because SWMBO don't like smoke .I would definitely  try it again if I were you ,maybe it was just a bad prim rib roast not you cooking it 

robnybbq

I only got one Egg so I cant do sear than roast.  Well I can but after the sear it will have to sit for ~ and hour to get the egg down to 350.

Charlesmaneri

robnybbq or you could do a reverse sear ( sear at the end ) cook until your about say 5 degrees shy of target pull the prim rib then crank up the egg to say like 550 degrees and sear it I personally like to sear 1st I feel that the sear seals the juice inside the meat I'm sure others will chime in and differ but thats what I like to do .and if you want to sear 1st with just one egg I would sear it and let the meat rest until you Egg has come down to temp I find if I just about close the top and bottom vents my egg don't take too long to come down from sear temp