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Prime rib
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Frank from Houma
Posts: 5,755
Picked up a four bone prime rib last week. The butcher did an outstanding job of removing the bone and fat cap, then retying.
Removed the fat cap, and bone, made a smear with this stuff, then retied the bone and fat camp.
Cut into 2-two bone prime ribs and put the other one in the freezer.
Cranked the small up to 500 and put roast on along with some twice baked potatoes
Eggin along
Pulled at 120 and tented for 15 minutes
Removed the fat cap, and bone, made a smear with this stuff, then retied the bone and fat camp.
Cut into 2-two bone prime ribs and put the other one in the freezer.
Cranked the small up to 500 and put roast on along with some twice baked potatoes
Eggin along
Pulled at 120 and tented for 15 minutes
Comments
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Wow. No other words necessary.
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My, my - that looks good. How long did it take at 500? I would love to prepare this sometime... thinking some horseradish sauce would be nice too
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Sweet!!!!!!.....well okay it is savory but man I'm starving all the sudden! :huh:
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Thanks HH
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It was almost two hours - the dome temp never went below 400. The four bone was 9.6 pounds and this chunk was slightly bigger than the other one so I would say it was scaring 5#. We did have some horseradish sauce
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That last picture killed me...perfectMolly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Absolutely gorgeous!!!!!
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Thanks Molly
Hitting the sack - LSU, the cardiac cats, wore me out again today -
Thanks Rebecca
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Frank the marbling in the 3ed shot looks just outstanding. You can almost see the meat trying to flake. I'm doing ribeyes tonight. Ever use rosemerry on them? I never have but don't see any differance. Thinking about doing it after your post.
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Frank this is got to be one of the juicest & nicest cooked prime ribs I've seen on the forum. Felicidades mi amigo
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Looks like you experienced some shrinkage with your meat. Ha Ha!
It's never happened to me before - we'll, maybe once but that was as a result of tester pieces, at the end of the cook. I swear. I don't ever remember it happening before the cook started. Ha Ha!
Looks great!
Michael -
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J-Lo,
I think I would save the rosemary for some chicken - just me -
Gracias senor Beli - tengo uno mas para otra dia
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Shrunk by half
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Thanks PJ
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Another awesome cook!
CVD -
Frank, first off WOW.
Second: why did you cut the bones out?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Niiice!! That looks wonderful. I love that cut of meat. You did it up perfect, as usual.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Beautiful cook sir!!!!
Want to try same thing over holiday week (wait, that begins....yesterday!). Buddies and I used to do those back in the day on one of the old bullet smokers. and would fight over who gets the bigger piece of meat! I want to try a little bit lower and slower, with Mesquite chunks for flavor.
Thanks again for posting. I hope it tasted as pretty as the pictures..... :P :P
Great holidays from Texas. -
WOW you nailed that! Beautiful cook and pics.
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Frank nice looking roast, I have ne in my freezer also and can't wait to put on the Egg. Good Eats bud.
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That looks perfect Frank
Ross -
Frank that looks fantastic. Pictures were good too. Now I have to go make breakfast. :laugh:Dave San Jose, CA The Duke of Loney
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Frank, great job! Looks cooked perfectly. Our local meat market has them on sale now, thinking about aging one for Christmas.
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Did you cook direct or indirect?
Thanks
GrillinBill -
Easier to slice at variable thicknesses with the bones out of the way
Later on the bones will go back on at low temp with a chunk of oak an then get some blues hog later. Kinda like a "burnt ends" treatment.
Rib bones from the last time I did this on the mini
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It was indirect GB
Platesetter legs up and drip pan on platesetter.
Stabilized at 500 dome before it went on.
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