First Prime Rib

wannabeegger · December 2012

Hey guys, and girls? I just got a BGE cooked some ribs and chicken. Since christmas is coming up and i usually cook a prime rib on a smoaker i decided to cook this years on the BGE. Is there a good recipe or how to out there for the BGE?

Thanks in advance

r270ba · December 2012

Looking to do the same and just found this:

http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html

nolaegghead · December 2012

r270ba said:

Looking to do the same and just found this:

http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html

That's basically how I do it except I only use salt and pepper.

r270ba · December 2012

Not to overtake the thread here but @nolaegghead do you make your own au jus?

nolaegghead · December 2012

I usually don't get much drippings from cooking. I'll get some good stuff when carving. I'll mix whatever I do get with some beef consomme. Consomme is a pain to make, so I cheat. I've been known to use beef base (R belong to us).

wannabeegger · December 2012

Some of the family like there roast medium rare and the other more medium well or ruined in my opinion. What would you think of cutting the roast in half and pulling them at different times?

nolaegghead · December 2012

That would work. You can also cook the steak more in au jus.

vidalia1 · December 2012

Here is my recipe...I have been doing this for a few years...

Prime rib<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Take prime rib roast out of the fridge 1 hour before cooking…

Hopefully the bones will be cut away from the meat and then retied. If so, untie the string and season entire roast with seasonings (see below) and retie. If not, slice the bones away from the meat, season and then retie…..

When you are ready to begin cooking:

Combine spices below & add ½ tbls EVOO to the spices and mix all together making a paste. Generously rub spice/EVOO mixture into/onto the meat including the rib bone area.

1 tsp Fresh ground black pepper

½ tsp Sea or kosher salt

½ tsp garlic powder

½ tsp onion powder

½ tsp dried thyme

½ tsp dried rosemary

Heat BGE to 325-350 direct. Put the roast direct on the BGE meat side down & cook (sear) for 2-3 minutes per side…rotate so all sides get browned…10-12 minutes total

Pull roast & cover for a few minutes…in the meanwhile, insert platesetter into the BGE…place a drip pan on the platsetter…put aluminum foil balls under the drip pan to get the pan off of the platesetter so juice will not burn. Let BGE get back to 325…

Place roast (fat side up) on a rack in the drip pan with sliced onions & mushrooms & 1 can of beef broth & 1/2 can of water in the bottom of the pan…baste roast with juice about every 30 minutes.

Cook until roast is 125 – 130 (medium rare or medium) internal temp. Probably 2-2 ½ hours…

Remove roast and cover completely with HDAF with foil for 15-20 minutes. Take the juice and strain out the vegys…use juice to put on the roast when sliced.. serve vegys on the side…

Eggcelsior · December 2012

nolaegghead said:

I usually don't get much drippings from cooking. I'll get some good stuff when carving. I'll mix whatever I do get with some beef consomme. Consomme is a pain to make, so I cheat. I've been known to use beef base (R belong to us).

Somebody set up us the consomme.(Gotta mispronounce it "murican-style")

Village Idiot · December 2012

I ALWAYS do Dr. BBQ's recipe. It's fantastic.

Click here for video

Here's what I did following his directions.

GrannyX4 · December 2012

For the au jus I go to the local restaurant and buy their au jus. It's pretty good and then I add a little more spices and everyone is happy.

;;)

Lowflyer · December 2012

Thanks Vidalia1. Followed your advice and got this:

The wife was very happy :D

muttin · December 2012

So what is a typical time per pound at 300 temp ?

Lowflyer · December 2012

muttin said:
So what is a typical time per pound at 300 temp ?

Mine was a little less than 3lbs (just the 2 of us) and it took around 80-90min.

vidalia1 · December 2012

Lowflyer I am glad it turned out great for you...

Cozmo · December 2012

I'm getting hungry from the photos in this thread. Just picked up a 10 pound bone in prime rib yesterday. Can't wait.

cas_sj · December 2012

I've cooked them many different ways - and you'll find many posts here suggesting different approaches.... Sear at the front and cook at 325-350/no sear/low and slow with sear in the rear. I think any approach will give you a wonderful roast on the egg assuming you start with a good product and don't overcook.

But I'm now in the low and slow/sear in the rear camp. Not eggspecific (and may be way more information than you want), but I think you can learn a lot from this guy's site....

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

DocWonmug · December 2012

Also did my first standing rib roast today. 6.6 lbs. I think it was select, but it still came out great. I am now firmly 1000% in the low and slow point of view with a reverse sear. Timing was spot on at 25 min per lb, but I pushed it just a bit and cooked about 260-270. Pulled it about 120 and rested while the egg came up to temperature. Reverse sear at 550, but I think that is a bit too high. I'll try 500 next time. No photos - everybody wanted to eat RIGHT NOW.

Paste rub with rosemary, Kosher salt, and black pepper, all smashed together in a mortar and pestle, then lots of lots of pressed garlic. 2 Tbs softened butter (ran out of EVOO). I agree with nolaegghead, not much drippings when you do low and slow.

wannabeegger said:

Some of the family like there roast medium rare and the other more medium well or ruined in my opinion. What would you think of cutting the roast in half and pulling them at different times?

A very quick dip in hot au jus takes the pink out. So just cook it to the right temp (say 120), rest it while you fire up for the reverse sear, then slice it. Perfect. And for those who liked it ruined (ahem, well done) a quick dip.

Merry Christmas to all!!!

Edreaux10 · December 2012

Did my first Prime Rib also. 7.9 lbs. Cooked at 275 and pulled at 130 internal. I was nervous cause I was bringing it to the in laws and both my wife's brothers and they all think they are BBQ gurus. It was a major hit. Nothing left but my father in laws pork and ribs he brought. Left in fridge overnight with kosher salt and today I rubbed it down with oil and used Chicago steak seasoning and a little more kosher salt. It was great. I'll try and post pics tomorrow. I'm new to posting, but i read everyday on here. I've learned allot from y'all. Y'all have taken away some of the stress with the liquid refreshment of choice taking out the rest. Merry Christmas to all the Egg heads.... Thanks

henapple · December 2012

"Nothing left but my father in laws pork and ribs he brought"......nice. He'll be buying an egg soon.

jscarfo · December 2012

Just put a. 15lb boneless on egg

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