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prime rib

henapplehenapple Posts: 12,463
edited September 2012 in EggHead Forum
Is there a good, simple prime rib recipe. I researched one...I believe it was from Curtis. Sounded complicated. On a Saturday after 17 beers....I just want to stare at the football game and the egg.
Green egg, dead animal and alcohol. The "Boro".. TN 

Comments

  • here's how I do mine, and they turn out most EGG-cellent (if I do say so myself): 

    http://eggheadforum.com/discussion/1139419/cook-catchup-part-i-prime-rib-roast#latest

    I don't know which recipe you are referring to as being "complicated" - but it doesn't really get much simpler than the way I do it. 

    HTH,
    HH
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • henapplehenapple Posts: 12,463
    I don't wanna seem like a dumba$$ but...
    Do you put a pan under it to catch the drippings?
    Is 120 medium rare?
    What's with the...in the fridge for a few days?

    I've cooked so much pork and chicken.. I need some steak...just never done it on the egg.

    Thanks HH
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • bodskibodski Posts: 336
    I'd definitely want to catch those drippings - for me.

    Cincinnati

    LBGE, Weber Kettle, Weber Gasser

  • You need the drippings to make the Yorkshire pud

    Steve 

    Caledon, ON

     

  • henapple said:
    I don't wanna seem like a dumba$$ but... Do you put a pan under it to catch the drippings? Is 120 medium rare? What's with the...in the fridge for a few days? I've cooked so much pork and chicken.. I need some steak...just never done it on the egg. Thanks HH
    I usually just cover my plate setter w/ aluminum foil, as opposed to putting in a drip pan.  Either way will work though. 

    And yes, I believe 120 is rare (though, the temp will raise another few degrees ~5+/-). 

    And I think the comment regarding "in the fridge" was from Little Steven & was in response to Stike who suggested that throw the meat in the fridge for a few days to assure a crust. 

    Also, I added rosemary to the top, but forgot to put that in my ingredients list.  That's optional, obviously. 

    HTH,
    HH
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • yzziyzzi Posts: 1,714
    I've pulled mine more around 130 since my wife like hers a little less red than I do. 135 after resting seems to be a nice balance. For the rub, I make a paste out of chopped garlic, lots of crushed coriander, chopped cilantro, some full grain mustard, and lots of ground pepper. Can't remember much else off the top of my head but I think that's it.
    Dunedin, FL
  • nolaeggheadnolaegghead Posts: 12,251
    I do salt and pepper, roast at as low a temp I can (220-ish) and cook to same as HH - 120 F. 

    I cooked and served several thousand pounds of prime rib when I was a cook in high school and college.  We'd salt and pepper them, and put them in at 200 F in the morning.  They'd be around 120 by dinner service.  We'd cook a couple primals more for people that liked it more done. 

    If someone wanted a medium and all we had was MR, we'd throw in in au jus for a while.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I cover the setter, but it seldom has much on it, so not much burn smell/smoke. I think the reason is the low heat, the fats have a chance to cook, not boil. I don't know why, just seems to happen that way. 
    If the crust is not developing, I have no idea why one does one doesn't other than maybe the fridge sit, I have pulled the roast at 115, covered it and let the egg heat to 450/500. Give it 10 or 15minutes and drop the roast back on for 5 minutes or so, colored the outside which was pretty much seasoned per Hillbilly-Hightech's technique. 
    I have found the in the fridge, uncovered for 48 hours usually gives a suitable crust when the interior is at 120 - no need to post cook sear. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 12,251
    The juices are worth catching to make au jus.  Cooking at 220 F, the plate setter doesn't get hot enough to boil or burn grease, so you don't need to worry about a funky grease fire taste.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Hillbilly-HightechHillbilly-Hightech Posts: 966
    edited September 2012

    The juices are worth catching to make au jus.  Cooking at 220 F, the plate setter doesn't get hot enough to boil or burn grease, so you don't need to worry about a funky grease fire taste.
    I made ThirdEye's au jus recipe #3 (about 1/2 - 3/4 down the page): 

    http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

    However, I modified it because I didn't have the Smokin Guns rub, and I believe I used garlic powder rather than garlic salt. 

    Anyway, it turned out INCREDIBLE (credit to ThirdEye for original recipe).


    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • Henaple wanted a simple approach, forgive me I know - this is way too detailed.  But for future reference, I think this is almost everything you need to know on doing a rib roast on a grill (Egg or otherwise).

    http://www.amazingribs.com/recipes/beef/prime_rib_roast.html

    Credit to Meathead Goldwyn - great stuff!  And Mrs. O'Leary's Cow Crust works wonderfully on any piece of beef.

    http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/cow_crust.html

     

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