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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Question on Prime Rib - Timing

edited November -1 in EggHead Forum
On GFW's website, I found directions on cooking a 4.9 lb. bone in prime rib. It suggested cooking at 370 to 400 degrees and removing when the meat was at an internal temp of 135 degrees and letting it rest for 15 minutes. However, what would be the approximate amount of cooking time? I need to know that in order to prepare other food to coincide with the beef, when ready. I would have written to (I think it's Gordon) but there wasn't any e-mail address. Thanks.
Gail

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