Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Another Easter Prime Rib

JRWhiteeJRWhitee Posts: 3,615
Best Prime Rib I have made yet. Thanks @SGH and @Skiddymarker

Saturday I Trimmed up a 16lb. USDA Choice Rib Roast, rubbed with Kosher salt, wrapped and refrigerated for 24 hours today I made a paste with fresh garlic, thyme, rosemary, kosher salt and cracked pepper, tied up the roast and brushed on the paste. Got Egg to 225 with 2 jack daniels oak pieces and a handful of cherry chips. the roast  hit 125 at the 2-1/2 hour mark. Let it rest on a rack for 15 minutes flipped it and tented it for another 20 minutes, carved and ate. Put the meat trimmings in the drip pan and used the drippings for the Au Jus. Perfectly cooked to my liking. 
                                                                    
_________________________________________________

Large BGE 2006, Mini Max 2014
Green Man Group cooking team.
Johns Creek, Georgia

Comments

  • =D>
    Well done. Looks awesome. Great idea on the drip pan. This is officially on the list.
  • SkiddymarkerSkiddymarker Posts: 8,158
    That is cooked to everyone's liking! Eggcelent cook. 

    Don't know if it is your style - often cut a roast that size in half. Cook as two pieces - bit easier to handle and you can give them a slightly different seasoning if you want. Great looking roast. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • That looks great JR!

    If you have any leftover, might I suggest, blackening a couple of slices.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • JRWhiteeJRWhitee Posts: 3,615
    That looks great JR!

    If you have any leftover, might I suggest, blackening a couple of slices.
    Great idea there is some left.

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • Looks EGGcellent!
    Back to Back EGGToberfest Champion
Sign In or Register to comment.
Click here for Forum Use Guidelines.