Prime Rib

BGE Pit Crew · February 2006

Hi all, I went to the archives and found the recipe I was looking for, but didn't say how long per lb. I'm doing the somewhat lo-n-slo method (250) with sear at the end. Any help? Thanks, Dana

Luvmyegg · February 2006

BGE Pit Crew, [p]The roast I made with this method turned out to be the best roast ever! Perfectly and evenly pink throughout. I had a 4.5# roast and it took a total of 2 1/2 to 3 hours. My method involves removing the roast at a temp. of 117, covering with foil until the temp. rises to 128. I like my meat rare to med. rare. In the meantime fire up the egg to 500 degrees. Return roast to the egg X 10 minutes. Good luck!

Unknown · February 2006

BGE Pit Crew,
Dana, check your email.

Luvmyegg · February 2006

Luv My Egg,[p]Check my original post in the archives dated 12/11/03 under Most Perfect Rib Roast (Julie). Looks like the time required with more like 3 - 3.5 hours.

BGE Pit Crew · February 2006

Richard, Got it! Thanks a bunch, I'll have to try all now. Dana

Unknown · February 2006

Luv My Egg,
Hope ya don't mind if I try to help out here.[p]
Regards,
Bordello
aka New Bob
[ul][li]Link[/ul]

BGE Pit Crew · February 2006

Luv My Egg,[p]You guys are the BEST! I have Canadian relatives coming to dinner today, so I'm pulling out all the stops. My roast is 12lbs, so I'll have to adujust my time. Thanks, Dana

Luvmyegg · February 2006

BGE Pit Crew,
Wow. A 12 lb. roast is a big one. I tried this for my family too with a larger roast. My additional suggestion would be that the roast should achieve close to the desired finished temperature during the initial rise before searing for the last 10 minutes. My experience with the sear later method for anything I make is that the temperature does not continue to rise much at all during the final searing and resting period. So adjust your cooking times accordingly. Might want to warm your plates for serving too. I noticed the meat will cool off quickly if you don't eat right away.

thirdeye · February 2006

Luv My Egg,[p]For one that big, I would go with a longer initial rest (maybe an hour), wrapped & in a cooler to let all the juices re-distribute before the sear.[p]Following the sear, I keep the Egg going during the 2nd rest and until slicing. If anybodys slice is too rare, toss it back on and flip once.[p]~thirdeye~

tach18k · February 2006

BGE Pit Crew, here is a note. I have heard that a full 7 bone prime rib will cook faster than a 5 bone rack. I have seen that 20 minutes a pound is fine for smaller roast but a larger roast MAY cook sooner (10-15 per pound). Now since your doing the sear at the end this allows you to strech the resting period if needed to allow for other dishes be ready at the same time.

tach18k · February 2006

tach18k, Make sure the Egg is stable at 250 minimum be fore stating

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