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Prime Rib

home cookinghome cooking Posts: 1
edited 7:01PM in EggHead Forum
I'm a new to cooking on the big green egg. I'm looking for a good recipe for cooking a Prime Rib.

Comments

  • GriffinGriffin Posts: 7,308
    Welcome aboard home cooking. I wish I could help you out, but I have yet to do one. Try using the search function and you will find plenty of info and different ways to do it. Others will come along soon enough and offer some idea.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Hi HC.......I've done several and it's about the most delicious thing I've ever eaten. I keep seasoning simple......rub down with olive oil, and rub down with some sea salt and ground black pepper. I cook it at 250* dome temp......a 10 lb.'er will take you approximately 4 hours to get it to an target temp of 140*.......rest for 3-40 mins before slicing. I use no smoking wood....just the lump charcoal, but that's just a personal preference. It's an easy, killer cook. Good luck with it. Welcome aboard. Enjoy!!
  • ShiffShiff Posts: 1,434
    Barry Lancaster, PA
  • AZRPAZRP Posts: 10,116
    I like Max's method, set up the Egg indirect and get stable at 500°. Put the roast in and set the vents for 350°. Pull it when the internal temp reaches 125°. -RP
  • RascalRascal Posts: 3,397
    After an initial hi-temp sear to get a nice crust, I've learned to do a low & slow cook (200-225). This renders an even degree of doneness across most of the cut, rather than an inch or so of med-well to well done around the perimeter. I also like this approach because what is considered by many to be the most succulent part of a prime rib (the muscle cap) lies just below the surface on the thickest part of the roast. Whatever you do, enjoy it!
  • Little StevenLittle Steven Posts: 27,878
    I don't use oil, just salt and a low, slow cook. The meat appears more rare than it really is.

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    Steve

    Steve 

    Caledon, ON

     

  • RascalRascal Posts: 3,397
    That's one beautiful cook! The fat distribution indicates it came from at or near the loin end (12th rib). Low & slow (after a brief sear) works for me too! 8 - )...
  • RascalRascal Posts: 3,397
    That's one beautiful cook! The fat distribution indicates it came from at or near the loin end (12th rib). Low & slow (after a brief sear) works for me too! 8 - )...
  • I'm with you on this one, Rascal.
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