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Father's Day Prime Rib
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Eggcelsior
Posts: 14,414
Didn't get a chance to post this until now. It was the bomb diggity.
Rubbed with S&P and Penzey's English PR Rub
Roasted it low at 200ish for just over 3 hours until 120 internal
Finished roasting and sear:
Check out the yummy, crusty fat:
Boom. Edge to edge medium rare. Just like @Little_Steven likes it:
Rubbed with S&P and Penzey's English PR Rub
Roasted it low at 200ish for just over 3 hours until 120 internal
Finished roasting and sear:
Check out the yummy, crusty fat:
Boom. Edge to edge medium rare. Just like @Little_Steven likes it:
Comments
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Looks Great. I LOVE prime rib on the egg. I did a reverse sear my last time, and wouldn't change a thing. I should be going to bed, but now I'm hungry!
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very nice!!_______________________________________________XLBGE
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Did you have @littleSteven over for those vittles? Nice work. That looks AWESOME!!!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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Wow, nailed it. Love that EPR from Penzey's....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Looks really tasty! =P~XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Perfect. How were the beef basted red potatoes?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I love it when a plan comes together 120 is my new number, great job. ^:)^_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I have a 5 pounder in my fridge for this weekend, can't wait!!Dunedin, FL
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Nailed it. YUM!!!!!Large, small and mini now Egging in Rowlett Tx
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@SmokeyPitt, they were fantastic. I put on some Tuscan seasoning from Costco with some Olive Oil and shallots. Great flavor. I should have made more!
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that's fantastic! For all the engineering I've seen people put into cooking prime rib - that simple technique and some patience goes a long way... that temp also does wonders for sirloin roasts and even round roasts. There's some literature available on keeping meat below 120 degrees for longer periods that tenderizes meat. How long did you rest it?
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TonyA said:that's fantastic! For all the engineering I've seen people put into cooking prime rib - that simple technique and some patience goes a long way... that temp also does wonders for sirloin roasts and even round roasts. There's some literature available on keeping meat below 120 degrees for longer periods that tenderizes meat. How long did you rest it?
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That looks fantastic. Can I ask how big the roast was and how long you let the rub sit on it? Did you bring it to room temp before cooking? I haven't done a prime rib yet but I think I'm going to do the reverse sear and don't want to mess up an expensive chunk of meat!
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@billsme, it was a 7lb, 3 bone roast. Since I cooked at a low temp, I just stuck it on out of the fridge. You could certainly let it come to room temperature but that would take hours.
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@eggcelsior, thanks for the tips!
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Looks great..... from the pic it looks like it was done indirect?
Cary NC -
Yummy, crusty fat.. =P~LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
That looks sick, man. Like mothah frackin' delicious sick. That's how I like to cook mine - at 200F. Last time I used the baking pan, the roast cooked unevenly...nothing flipping it half way through wouldn't fix.
______________________________________________I love lamp.. -
@jadThe "slow" part was indirect. I then removed the plate setter and bumped the temp to 550 and seared all sides for 30 seconds at fire ring level. I filled the egg full of charcoal so there was just a few inches from grid to heat source.
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