prime rib

henapple · September 2012

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.

Hillbilly-Hightech · September 2012

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

henapple · September 2012

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

bodski · September 2012

I'd definitely want to catch those drippings - for me.

Little Steven · September 2012

You need the drippings to make the Yorkshire pud

Hillbilly-Hightech · September 2012

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

yzzi · September 2012

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.

nolaegghead · September 2012

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.

Skiddymarker · September 2012

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.

nolaegghead · 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.

Hillbilly-Hightech · September 2012

nolaegghead said:

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).

cas_sj · September 2012

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

prime rib

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