Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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 Questions

SouthTexSouthTex Posts: 70
edited 8:57PM in EggHead Forum
I am lookin to cook a standing rib roast for 4 people. 1st what size (4 bone?) and where can I find mad max's recipe for this. Also what would be a good rub substitute as I am without the dizzy pig. Thanks for everyones help.
·

Comments

  • SouthTex,[p]A 4-bone roast would be far too much for that many people. I did a 3-bone, six-pound roast yesterday and it fed six people with decent amount of leftovers. A 2-bone should suffice.[p]My prep included olive oil, kosher salt, cracked pepper and minced garlic. Mad Max, the Prophet of Prime Rib here, substitutes fresh rosemary for the garlic.[p]I'm going to let others prescribe the cook, since mine didn't turn out well. I think my temperature instrumentation has gone haywire.

    ·
  • SouthTex, For 4 Adults, a 3 bone prime rib should be fine. I do not use a rub on Prime Rib, but rather just a mixture of minced garlic and a little olive oil under the fat cap along with the other spices recommended by Mad Max. His recipe is very good and makes it easy. The link for Mad Max's recipe is below.
    Mike
    Round Rock, TX

    [ul][li]Mad Max's Prime Rib[/ul]
    ·
  • SouthTex,[p]Thank you both. Recipe looks great!

    ·
  • RascalRascal Posts: 3,358
    SouthTex, A 3 bone (aprox. 5#) roast should be fine. I like to stud the meat on top with garlic cloves by making slits with a small knive and then pushing the cloves in (halved, if large) so that they're below the surface with the incisions closed over them. For a rub, I like Paula Deen's House Seasoning which is a simple mix of: 1 cup salt (coarse Kosher), 1/4 cup coarse ground pepper & 1/4 cup garlic powder. This kicks it up a notch without intruding on the flavor of your wonderful, prime rib roast. I like to begin with the sear so that there are no surprises at the end of the cook when one's attention might be divided. I'm sure you'll get lots of advice, so put it all together and come up with something that'll work for you. Happy roasting in your EGG![p]Rascal

    ·
Sign In or Register to comment.