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Prime Rib

FlyingTivoFlyingTivo Posts: 341
edited September 2012 in Beef
Sorry to say it was not done on an egg, but my Dad`s 75th B-Day deserved it.
17lbs. Prime USDA Angus Rib with great marbling. Some wild rice and bread.
Very proud to have the Dad God gave me! 

Just out of the oven and resting!


Sliced and ready to serve!


My Dad at the head of the table!

Men, easier fed than understood!!


  • dlk7dlk7 Posts: 1,003
    Looks great - what did you use for the rub?  What oven temp(s) did you use?  Why not on the egg?

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • Oven at 350ºF with DP Red Eye and Swamp venom.
    The egg is at my house and the party was at my Dads House.
    The egg is an XL, just too darn heavy to carry!

    The only benefit I see from the oven, is that the sides of the prime rib, get a
    well done(140º) and the centre medium rare(126). That is good since my brother
    and his wife like it done and the rest of us like it medium rare or rarer.

    Men, easier fed than understood!!
  • DonWWDonWW Posts: 260
    Suggestion for next time....

    1.  Request bone on the meat. 
    2.  If they ask about cutting the bones and tying them to the meat, say yes.  If possible, leave the bones attached so that they "flap".
    3.  When you season the roast, pull the bones away, season between them and the roast. Tie the bones back into place.
    4.  Do it in the Egg.   Indirect with pan underneath to catch drippings.  Heat to 500 dome and reduce temp to 350 over the course of the cook.
    5.  Pull when internal hits about 120 - 125.  
    6.  Foil the meat while you use the drippings to make the gravy.
    7.  Work on your brother and wife.....  

    XL BGE.  Dallas, Texas.
  • DonWW said:
    Suggestion for next time....

    7.  Work on your brother and wife.....  
    =)) =)) =))
    Men, easier fed than understood!!
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