Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Grilling Prime Rib Slices

edited 7:43AM in EggHead Forum
Last week on vacation in Topsail beach N.C. had Prime Rip (approximately 1 inch thick)at Beuchamps Resturant.It was excellent and the waitress said it was grilled not as a roast but as a slice.
Has anyone had experience in this regard.


  • sprintersprinter Posts: 1,188
    E Hamm,[p]If I'm not totally off my rocker, a boneless prime rib roast is simply a ribeye?!?!?!. Grill it as you would a regular steak. I could see it being done the exact same way even though it may have the bone still in it. Not 100% certain on this but pretty sure.[p]Troy
  • GfwGfw Posts: 1,598
    <p />E Hamm, Sprinter is exactly right. Also check out Delmonico cuts about the same - 2 nights ago I did a rib eye steak 3 inches thick (see picture from early in the cook) - as I recall 2 minutes (on all 4 sides) followed by some time at 350-400 degrees until the center was 135 degrees - actually cut it up and served it like a prime rib roast, which I guess is about what it was.[p]The Delmonico isn't as fatty (maybe it is rib eye that has been trimmed) as a rib eye and we get them about 1.25 inches thick - great results.[p]

    [ul][li]Gfw's BBQ [/ul]
  • sprintersprinter Posts: 1,188
    Gfw,[p]Man, if that tasted half as pretty as it looks, it must have been awesome. Thanks for the pic. I do think you're right on that the Delmonico is a trimmed ribeye, excellent cut of meat. The wife and I have been eating a bit of pork and chicken lately, can't wait to sink my teeth into a good steak again. Or a burger, maybe a blackened blue burger, or a ribeye, maybe a T-Bone? Too much to cook, too little time.[p]Troy
Sign In or Register to comment.