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Father's Day Prime Rib

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



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Roasted it low at 200ish for just over 3 hours until 120 internal
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Finished roasting and sear:





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Check out the yummy, crusty fat:


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Boom. Edge to edge medium rare. Just like @Little_Steven likes it:


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Comments

  • 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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  • SkinnyVSkinnyV Posts: 2,404
    Nice =D>
    Seattle, WA
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  • MrCookingNurseMrCookingNurse Posts: 3,908
    very nice!!


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • thetrimthetrim Posts: 903
    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
    Tampa Bay, FL
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  • ChubbsChubbs Posts: 4,683
    =P~
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • jaydub58jaydub58 Posts: 1,429
    Knock-dead gorgeous!
    John in the Willamette Valley of Oregon
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  • SkiddymarkerSkiddymarker Posts: 6,471
    Wow, nailed it. Love that EPR from Penzey's.... 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • R2Egg2QR2Egg2Q Posts: 1,652
    Looks really tasty! =P~
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • SmokeyPittSmokeyPitt Posts: 5,856
    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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  • JRWhiteeJRWhitee Posts: 2,571
    I love it when a plan comes together 120 is my new number, great job.  ^:)^
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • yzziyzzi Posts: 1,793
    I have a 5 pounder in my fridge for this weekend, can't wait!!
    Dunedin, FL
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  • Austin  EggheadAustin Egghead Posts: 3,304
    Nailed it. YUM!!!!!
    Eggin in SW "Keep it Weird" TX
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  • EggcelsiorEggcelsior Posts: 10,510
    @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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  • TonyATonyA Posts: 554
    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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  • EggcelsiorEggcelsior Posts: 10,510
    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?
    30 minutes.
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  • billsmebillsme Posts: 42
    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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  • EggcelsiorEggcelsior Posts: 10,510
    @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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  • billsmebillsme Posts: 42
    @eggcelsior, thanks for the tips!
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  • jadjad Posts: 28
    Looks great..... from the pic it looks like it was done indirect?

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  • bccomstockbccomstock Posts: 332
    Yummy, crusty fat..   =P~
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • nolaeggheadnolaegghead Posts: 12,880
    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.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • EggcelsiorEggcelsior Posts: 10,510
    @jad

    The "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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