Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Thanksgiving Prime Rib

image
Started out with a 9.5 four bone Prime Rib
image

image

image
Separated the bones from the meat, put slivers garlic bottom and top.
Then the rosemary and tied it all together.
imageimage

image
Made a past of 2-c Black pepper, 2-c Garlic salt, and 2-c water and covered the Prime Rib then stuck in the heat probe
image
Put it on the Egg @325* indirect for 3+hrs. to a internal Temp. 128* then rested it for 30-min.
image

image

image
After the rest separate and carve
image

image
Prime Rib, green beans, salad, mashed potatoes, carrots, and lasagna. Four different pies
image

image
Every one had a great meal! I've cooked my Prime Ribs this way for ten years and that's the way they want it.

Thanks for looking

Ross
·

Comments

  • I had a spelling error it should say Christmas Prime Rib Ross
    ·
  • MickeyMickey Posts: 16,420
    Ross you are one of the best at putting the story out there. Thanks and nice cook.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • Thanks Micky Ross
    ·
  • That looks awesome! Was it rare or medium at that temp? (128 and sits, so prob 135 final?) Also, does it matter which side is up? Then what did you do with the bones if anything? Sorry for the elementary questions but $150 for a chunk of beef I want to do it right! Thanks much
    ·
Sign In or Register to comment.