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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Standing Rib Roast

jharvjharv Posts: 8
edited November -1 in EggHead Forum
Got a 6 lb (3 ribs) standing rib. Always used the oven in the past. I would like some EGGspert advice on time/temp. Thanks.


  • Old SaltOld Salt Posts: 357
    It's just my wife and I so we bought a 4.25 lb roast.
    Right now it's in the refrigerator oiled and seasoned ready for the Egg on Christmas.
    I'll cook it at 350* indirect over a water pan using Jack Daniels chips for 2 hours or 135* internally.
  • jharv,

    There are a lot of links and advice below. A good portion of today's posts posts have been about prime rib/standing rib roast.

  • Here's my 2 cents:

    Rub it liberally with garlic, pepper, rosemary and salt.
    Set up for indirect with the place setter (legs up) and drip pan.
    Sear it in a hot egg at 425-450 for 20 minutes, then damper down to 350 and continue cooking for about 12-15 minutes per pound. Final internal temperature should be:
    125 rare
    130-135 medium rare
    135-140 medim
    Pull it about 5 degrees BELOW the desired temperature and let in rest a minimum of 30 minutes. The internal temperature will slowly rise that final 5 degrees and the resting does wonders for tenderness.

    You and yours will be in heaven tonight!
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