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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Good Prime Rib Recipe?

Anybody got one they would like to share?  This will be my first attempt.

Hot & fast or low & slow?  What kind of wood for smoke?  TIA

Comments

  • Richard FlRichard Fl Posts: 7,543
    Here is the way I do them.


    Beef, Prime Rib, Richard Fl

    image


    INGREDIENTS:
    1 4 1/4 Lbs 2 Bone Prime Rib
    Seasoning:
    3 Tbs Kona Koffee Rub
    2 Tbs Chopped Garlic in Olive Oil
    1 Tbs Indian River Rainbow Pepper Blend
    1 Tbs Garlic Powder
    6-8 Tbs Kosher Salt
    2 Tbs Water
    Little Porcini Mushroom EVOO




    PROCEDURE:
    1 Cut the bones away from the roast and sprinkled some garlic powder between the meat and bones. Wrap with some twine to keep together. This allows for easier cutting of the roast after the cook.
    2 Make a slurry of the seasonings and rub all over the roast like a thick paste.
    3 Get BGE set up indirect and have at 450°F. I used a drip pan to catch the juices. Handful coffeewood for smoke flavor.
    4 Placed the roast on grill with temperature at 450°F. Let cook for 30 minutes to allow the crust to form. Leaving the roast on reduce the temperature to 350°F and cook apprx 17 minutes per pound. Did this one for 1 hour 45 minutes. Pulled at 120°F and let rest in a tent for 45 minutes.
    5 Served with baked potatoes and some mixed veggies. Was going to do Garlic toast, but forgot to turn the oven on until after the meal was over. Wonder if the pomegranate martinis had anything to do with that? Had 3 Oz lobster tails to go with this.




    image


    6 Used a cream cheese mayo, horseradish sauce for the beef.
    7 Slurry and cooking instructions were provided by Ross in Ventura. Thanks Ross.


    Servings: 4


  • First attempt, take the safe way, go low and slow - things happen slower and you will have much more control on the finish, less chance to overcook. 
    Check this and the other PR post active right now. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • billyraybillyray Posts: 1,112
    Anybody got one they would like to share?  This will be my first attempt.

    Hot & fast or low & slow?  What kind of wood for smoke?  TIA


    Try this sauce for the PR.

    Mustard Horseradish Sauce:

    • 1 1/2 cups good mayonnaise
    • 3 tablespoons Dijon mustard
    • 1 1/2 tablespoons whole-grain mustard
    • 1 tablespoon prepared horseradish
    • 1/3 cup sour cream
    • 1/4 teaspoon kosher salt

    Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

    We also use it on baked potatoes, asparagus, broccoli,etc.

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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