Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Doing a prime rib...have a few ?'s

I have a 4 lb boneless prime rib ready to go for this afternoon. First time doing one on the BGE.

@t 250, app. how long will it take to get to medium rare?

About what should the internal temp be for medium rare? 120?

About how long should I let it rest after?

I was gonna do a reverse sear...should I do it right after it hits the right temp, or after it's been resting?

I thought about injecting it with some Au Jus...good idea or not necessary? 

I want it nice and juicy...should I baste it once and a while or will it be fine without?

Thanks in advance friends and have a great day!



Comments

  • Letz4wheelLetz4wheel Posts: 236
    That is a beautiful write up on the prime rib!
    Southern Indiana
  • SkiddymarkerSkiddymarker Posts: 7,601
    edited August 2013
    Check this previous post:
    Never injected a rib roast, not sure it needs it. 
    Tie it to make it as round as possible, will cook evenly. 
    Temp in the egg (for me) is always about 250º. 
    15 minute rest is good if you pull 5º before target IT and do not sear. 
    If you plan to reverse sear, pull 10º before IT, rest while the egg heats, then sear, and you can serve almost immediately as it has already "rested". (I'm not a big believer of resting other than to let it finish cooking)
    For reverse sear, I let the foiled roast rest, remove the setter and get the egg hot. takes about 5-10 minutes and then sear, depending on how much char you want. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • revolver1revolver1 Posts: 372
    edited August 2013
    Naked Whiz also has a simple way that I use.  I take mine to 135 IT.  
    Dan, Columbia,Mo.
  • beteezbeteez Posts: 471
    Did one last week covered in a paste of beef base, dijon, Lee & Perrins & a small amount of honey. Then gave a good coat of Cow Lick. Cooked indirect til 155. No need to sear. Perfect red/pink through out.
  • henapplehenapple Posts: 15,574
    Skiddymarker is spot on. I do a reverse sear on the ends for folks that like their's a little more done. Worcester, Mustard, little s&p... Hard to mess up. Good luck. Pics please.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • GaryLangeGaryLange Posts: 300
    This article will answer all your questions and some you never thought to ask.

    http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm
  • image
    image

    :)>-
  • U_tardedU_tarded Posts: 1,416
    looks great!

  • SkiddymarkerSkiddymarker Posts: 7,601
    Looking good. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Two_DownTwo_Down Posts: 53
    Color me jealous. That looks incredible

    2014 2015 2016 Texas Aggies - Here's to hoping....

    in Houston, TX

  • demodemo Posts: 147
    See Dr. BBQ's Christmas prime rib.  FireCooker.com
Sign In or Register to comment.
Click here for Forum Use Guidelines.