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Prime Rib Cooking Time?

Lumpy BobLumpy Bob Posts: 7
edited November -1 in EggHead Forum
I am not seeing any guidelines on cooking time for prime rib beef roast. I have a 5 lb roast to fix this afternoon, any suggestions as to temperature, time, etc.
Thanks

Comments

  • JJJJ Posts: 951
    LumpyBob,
    Give this one a shot. I have never tried it but the ones that have, raved over it. If you do not have the ingredients for the paste do it without but follow the temps.

    [ul][li]Dr.Chickens. recipe[/ul]
  • RRPRRP Posts: 12,841
    JJ, just so happens this is what I did last night yummmm! The variation that even the Doc has made to this himself is to add 1 egg white to the paste and to use kosher salt instead of the rock salt. BTW I have heard from Dr Chicken's son in law and the good Doc problems have gone so deep that they are weighing replacement of his mother board.


  • Char-WoodyChar-Woody Posts: 2,642
    RRP, If you would, e.mail me with some of the particulars.
    Sorry to hear there is a serious problem.[p]C~W


  • RRPRRP Posts: 12,841
    Char-Woody, done as you asked...if anyone else wants to know give me a holler, but bottom line it is a problem with his BIOS and no fix seems probable due to the age of his pc.


  • JJJJ Posts: 951
    RRP,
    Sounds like he needs to do a MAJOR upgrade of his system.

  • JJ, many thanks for the pointer. The roast was marvelous, I didn't do the salt shell, but the rest of the instructions worked wonders.

  • SchneidSchneid Posts: 24
    LumpyBob,
    Day late and a dollar short for your Prime, but I too pondered the time to Egg a Prime Rib. I used advice from Tim M.'s and Gfw's wegsite (linked to from BGE Main page)on mine yesterday---covered in a rub and meat tenderizer, wrapped tight with plastic wrap in frig for 24h, cooked at 300-325 until....
    Until the Polder hit 135, then removed covered with alum foil for 5-10 min. It was perfect---pink, juicy, the right spice to compliment the meat.
    I've had my Egg since 11/00---and have enjoyed cooking with her. I was frustrated by recipes that said: "cook until done", but then got onto the Polder and through near nightly trials, have gotten the "time" thing down somewhat. The time is key for accessory items--spuds, green stuff and the like, but the meat is boss. When my wife and or guests inquire: "When will the meat be meat?", I smile and reply: "How long is a piece of string?"
    Here is to good Egging....

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