Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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

prime rib on the egg, any suggestions

SWMBO has a 3 pound prime rib and she wants to do in the oven, I asked her why we couldn't do it on the egg. "Cause there won't be any gravy" was her response. I am a HUGE fan of gravy. Question to all you gurus out there. Could I do this on the egg, say indirect with some kind of catch tray, AF or other wise. What if I went indirect and used the 3 ceramic feet as a air gap between the PS and the AF tray, I am thinking that would catch the drippings without burning them.  What says the wizards out there.
·

Comments

  • Ive cooked a couple on the egg but I didnt attempt to catch the drippings. I just cooked them low temp indirect bout 275 til internal temp 110 or 115. Then I pulled them and rested under foil tent and pulled platesetter and opened up vents. Let it get blazing hot and direct seared all four sides. Both came out beautiful and after a ten minute rest there was still juice everywhere.
    ·
  • lousubcaplousubcap Posts: 5,788
    No wizard here but your plan will do just fine in catching the drippings w/o burning them.  Great eats await-enjoy!
    Louisville
    ·
  • smokesniffersmokesniffer Posts: 1,695
    Thanks you two. Appreciate the input. Love,Love gravy so have to plan for it
    @lousubcap 3325 posts in certainly more wizard than me. 
    :D ;)
    ·
  • Cook the prime rib indirect, on a rack or bone side down unless its boneless, in a roasting pan or disposable aluminum tray to catch the drippings.

    I did a 4lb. one a few weeks ago using the same method as @Biggreenpharmacist


    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • FoghornFoghorn Posts: 2,037

    This doesn't answer your question about the gravy from your prime rib juice, but it answers everything else.

    http://www.amazingribs.com/recipes/beef/prime_rib_roast.html

    As for catching the juices, if you put a drip pan on your platesetter and raise it off the platesetter slightly it will catch the juices and not burn them.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

    ·
  • http://firecooker.com/recipes/entry/christmas-prime-rib/

    Like Foghorn said, put a drip pan underneath.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

    ·
  • If you have some beef stock, the low salt kind in a carton, you can just reduce that and thicken it at the end. You don't get a lot of grease or drippings if you cook at low temps. Use the reduced stock and some wine to deglaze the drip pan. You need some fat for the stock to thicken.
    ·
  • henapplehenapple Posts: 13,273
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • henapplehenapple Posts: 13,273
    It took a minute to find it...

    Dave in Florida said:
    I have used this one several times and like it.

    2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy and good.

    Good chit...
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • SaltySamSaltySam Posts: 371

    I did a prime rib for Christmas last year, and did it indirect.  I used a cheapo aluminum drip pan, and balled up three pieces of aluminum foil to put under it.  Raising it up off the PS is key.

    I used beef stock mixed with drippings for the gravy/au jus. I went indirect until I hit an IT of 120, then removed the PS, got the Egg up to approximately 550 and seared the outside. 

    If I had the chance to do it again, I wouldn't have reverse seared.  The roast still had a lot of fat on it, and going direct at that temp caused a TON of smoke, to the point where my next door neighbor became concerned that something was wrong. 

    The high heat finish brought the temp up to about 130-135, which is right what I was aiming for, but I wished I'd have cooked it less.  It was still delicious, but I think the guests expected a little more red when eating prime rib.  Next time I'll just go indirect the whole time and pull it at 120-125. 

    LBGE since June 2012

    Omaha, NE

    ·
  • smokesniffersmokesniffer Posts: 1,695
    Thank you all. Will be attempting this soon.  Will post the outcome. Cheers.

    ·
Sign In or Register to comment.