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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Doing a prime rib...have a few ?'s
Options
SickEyeDiaz
Posts: 162
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
-
-
That is a beautiful write up on the prime rib!Southern Indiana
-
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. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Naked Whiz also has a simple way that I use. I take mine to 135 IT.Dan, Columbia,Mo.
-
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.
-
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
-
This article will answer all your questions and some you never thought to ask.
http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm
-
-
looks great!
-
Looking good.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Color me jealous. That looks incredible
in Houston, TX
Minimax
MBGE
LBGE
36" BS
-
See Dr. BBQ's Christmas prime rib. FireCooker.com
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum