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Prime Rib

I have been cooking Prime Rib for my family at Christmas. I am looking for a new tried and tested recipe to do a Prime Rib on my egg. Can anyone share?
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Comments

  • lousubcaplousubcap Posts: 6,411
    Just scroll on down the opening page here-there are at least two threads running on prime rib right now.  Absent that give the search a shot.  Lots of material this time of year!
    Louisville
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  • @pdrake2511 - check this link, although not specific to the egg, it has some great information.


    This one is from a fellow member here and is also very good. http://eggheadforum.com/discussion/comment/1265110/#Comment_1265110

    Basically, low and slow with a finish sear. Use a paste, rather than just a rub. 

    Enjoy
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • demodemo Posts: 145
    Go to firecooker.com and check out Dr. BBQ's Christmas prime rib.  I've done it several times and have always gotten rave reviews.
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  • I did a 4 inch thick rib steak tonight, modified Dr BBQ's recipe.  did the worchester sauce but had no montreal steak seasoning instead used Badias cajun season. cooked it at 400 degrees for 45 minutes, int temp 125. rested for 15 minutes. IT WAS INCREDIBLE!
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  • I did a 4 inch thick rib steak tonight, modified Dr BBQ's recipe.  did the worchester sauce but had no montreal steak seasoning instead used Badias cajun season. cooked it at 400 degrees for 45 minutes, int temp 125. rested for 15 minutes. IT WAS INCREDIBLE!
    Ok, I'm all for a little editorial latitude and opinion, but to me a 4" thick cut is a roast, not a steak. Glad it turned out to your liking....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • i just pulled mine at 125, letting rest now, not real sure how to slice, any help guys, it has three bones..
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  • TjcoleyTjcoley Posts: 3,422
    Run your knife along the curve of the bones and remove the meat.  Just keep close to the bones.  You can then easily slice the roast.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • SkiddymarkerSkiddymarker Posts: 7,026
    3bailey3 said:
    i just pulled mine at 125, letting rest now, not real sure how to slice, any help guys, it has three bones..
    See, I told you so, you should have pulled the bones before the cook.....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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