Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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

prime rib

 A little Sunday super. 7.5 lbs  Prime rib roast.  EVOO, Kosher Salt and Pepper and Garlic powder.

250 degrees untill 120 internal temp.  Ramped it up to 600 and did a quick sear.

  AWESOME!!!!

 

·

Comments

  • Chris_WangChris_Wang Posts: 1,253
    Looks delicious

    Ball Ground, GA

    ATL Sports Homer

     

    ·
  • SkiddymarkerSkiddymarker Posts: 6,615
    Looks fantastic. About a year ago, started to take the bones off. Easy to tie the roast and form in a circular shape, makes for a very even cook and easy carve. The bones make a very good au jus. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
    ·
  • That looks great. I did a 4 lber. exactly the same way (sans the roasting pan) about a move ago.
    ---------------------------------------------------------------------------------
    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
    ·
  • Just used the roasting pan to transport in and out of the house. Laid the drip pan on the placesetter.
    ·
Sign In or Register to comment.