Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

8lb. Prime Rib suggestions?

blrmkrblrmkr Posts: 3
edited November -1 in EggHead Forum
Going to do a 8lb. Prime Rib for dinner tonight. My first attempt was only OK. I want to make em beg for more. Thanks


  • HuckHuck Posts: 110
    I powder my prime rib with a little salt, garlic powder, onion powder and cracked pepper. I've got a cast iron skillet and I take it outside on the sideburner to the now unused bbq grill and get it very hot. I let it sit on the fire awhile to really get up to temp. I take that prepared prime rib and sear it on all sides. I then put it on a rack in a drip pan full of beer. I roast it at 350 dome temp. I pull the roast at 137 internal for medium rare and 140 for medium. Let it rest ten to fifteen minutes. It will be the best prime rib you've EVER had! For variety, you can stab the roast and insert garlic slices in the slits. I haven't tried the salt encrustation thing because this way is so DOGGONE PERFECT!

  • RRPRRP Posts: 12,731
    blrmkr, guess Dr Chicken must be too humble to holler back, but IMO if you want to knock their socks off with that prime rib try Dr Chicken's recipe. The only thing I do differently is I use coarse kosker salt indtead of the ice cream rock salt and I add one egg white to the paste. If you're comcerned about taste from the salt, don't be. It merely make a hard crust that seals in the juices and then when done you break it off and pitch it. Try it you'll love it!
    our yeah here's the site:

Sign In or Register to comment.