Prime Rib-BGE Style

Hammer

Cooked my first prime rib, using a combo of the BGE recipe and the WISE One's cookbook. It was a melt in your mouth experience! Definetely one to do again! I have cooked many prime ribs, but this was one that will be remembered, simply because the BGE made the difference, with a lot of help from the Wise One's recipe book!

WooDoggies

Hammer,[p]Yes, Wise One is a true asset to the ceramic community.
There is a lot of 'behind the scenes' that no one ever sees and he is always there recording, tireless, taking notes, revising....[p]So what wine did you choose for the prime rib? ... you being the wine man and all... I just have to ask.[p]WD[p]

Hammer

WooDoggies,
Didn't just have one wine, had three different ones. a wine with each course, although one would have sufficed.
With the salad, I served Redwood Creek Sauvignon Blanc; with the prime rib and vegetables; I served Rancho Zabaco Dry Creek Zinfandel; and after dinner; a single vintage E & J. 25 year old brandy. I try to use wines that marry well with the food,and the ingredients used to cook what I or the wife use to prepare the food. Thats why Wise One's recipe book was so helpful.
Thanks Woo for asking!
Hammer
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Shelby

Hammer,
The meal and wine sound excellent. Your guests were treated to a fine meal.[p]What time/temps, etc did you do the prime rib?

Hammer

Shelby,
Cooked indirect @250, for approximately 1 1/2 hrs, or until the internal meat temperature was 150. This was a compromise, a little too done for me, but the wife and friends wanted it only slightly pink.
Hammer