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Prime Rib

not Jonot Jo Posts: 22
edited 5:58PM in EggHead Forum
<p />It's 3:57 out here in 'sunny' Southern California and I just put a 4.5 pound roast on the egg. I've decided to try the way I usually cook it in the oven in the egg. I've let the temp rise to the 600's and then tossed on some hickory and a drip pan. Put on the prime rib and two potatos. For the inside oven I cook it at 500 for 6 minutes per pound then turn off and leave in oven for 2 hours. I'm going to try just that in the egg. I'm going to cook for 6 minutes a pound as hot as I can get it then shut down the egg and dwell for 2 hours.[p]This should be interesting. After pics to follow...........


  • Char-WoodyChar-Woody Posts: 2,642
    not Jo, Thats pretty close. I flame sear my standing rib roast and then shut down to a mild 350F for about 1.5 hours or to a internal temp of 135 to 140 max..Remove and tent under foil for a short time. 10 to 15 minutes..nice au jus.
    Good luck..[p]

  • not Jonot Jo Posts: 22
    <p />Char-Woody,
    I think I'll move more toward your directions. The husband was in hog heaven the prime rib was finally as (over) done as he likes. I like it much rarer.

  • Char-WoodyChar-Woody Posts: 2,642
    not_jo, it still looks great....lookit that juice!! Flaming a Prime takes some dexterity in rotating it. It becomes a ball of fire. Only a few minutes per side and as soon as you put the daisy on and reset the lower vent to a 350F cook..the fire is gone and the meat continues to cook. But wear long sleeved gloves when doing this. Lots of fire.
    BTW..this was direct, no drip pans..! Nothin but fire and meat. :-)[p]

  • JethroJethro Posts: 495
    not_jo,[p]That do like tastee! I've cooked mine past that point, it still tasted good, but not as juicy as yours appears to be.[p]Jethro
  • Wise OneWise One Posts: 2,645
    not Jo, that new camera of yours is taking some great shots. And the subject matter is no slouch. I guess we'll have to get your hubby with my wife (she likes cremated meat as well) and you and I can share some perfectly done medium rare. I will say at least with the egg, that overdone meat is still juicy (and edible by me).

  • not Jonot Jo Posts: 22
    I couldn't believe how moist that was? I figured that done and it would be very dry. The egg constantly suprises me! Everything I cook just gets better and better. I love my egg.

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