Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

EggFest Prime Rib Questions

RhumAndJerkRhumAndJerk Posts: 1,506
edited 3:40PM in EggHead Forum
In honor of Eggfest I am going cook my first ever Prime Rib. This is the roast that I purchased a few weeks ago that was pre-cooked. My plan of attack is to fire up Mr. Big and heat the roast at 400. My two questions are should I go at a higher temperature and what temp should the polder read for Medium Rare. I am guessing that it will take an hour to reheat.[p]Whadayatink?



  • Tim MTim M Posts: 2,410
    Many of our wonderful forum eggsperts are in transit to the worlds first Eggfest2000 event - so your stuck with my help since I won't leave for another hour or so. [p]You mentioned something about reheating - I have not done that so I am not sure what that will do to the times/temps I mention. I think cooking at 400 would be fine - I go for an internal temp of 155-160, that gives a med center and more done outer meat. Adjust temp to your likes, it will also matter if its a 2 or 3 bone roast as far as time goes. [p]If your going to reheat the roast before carving - I might think that cooking to 155 is still best because its not easy to get the center heat up enough to get the center cooking again so cook until its done and reheat slowly. Let us know how it comes out.[p]Tim

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Tim M,
    Oh Darn, Just you?!? I figured that between you and Chris, I would have my bases covered. Thank you.[p]It is a boneless roast, about six and a half pounds, that I was cooked and vacuum-sealed. I am going to reheat it indirect with a plate sitter and a drip pan. I am debating about adding some more seasoning to the to the meat. I may just Grind some more pepper over it and leave it at that.[p]Happy Eggfesting,

  • Tim MTim M Posts: 2,410
    RhumAndJerk,[p]I used a lot of garlic on my prime rib and let it sit in/on it for 2 days before I cooked it. I won't do that again - way too garlic'y even for me. Now, added pepper is ok. Good luck with it.[p]Tim
Sign In or Register to comment.