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Prime Rib Recipe

TobykanobeTobykanobe Posts: 9
edited 3:17AM in EggHead Forum
I have decided to do a prime rib for thanksgiving this year instead of my mad max turkey. Can anyone suggest a great recipe. I will be using my guru and a v-rack. I have tried the one listed on this website once and it was good, but not great (probably my fault). Also looking for a reccomended poundage for feeding 8 adults and two kids.



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  • Mad Max's Prime Rib maybe.

    Mad Max Prime Rib
  • CPBCPB Posts: 133
    Costco occasionally carries Prime prime rib, definitely worth it. I would go 4 - 5 ribs for 8 large appetites. I am a big fan of Alton Browns technique. Dry age first,(I am going 14 days this year) cook slowly to 118 degrees, then 15 mins at 500.

    Good luck
  • Tobykanobe,

    I've been doing them at 250*. They are really moist and tender. Rub with garlic, salt and pepper. Indirect with a drip pan with a litle white wine to catch the drippings for jus. You probably want at least five bones. The leftovers make great sandwiches.



    Caledon, ON


  • rsmdalersmdale Posts: 2,472
    This is a local recipe here in Socal.I rub the roast w/Snyders Prime rib rub,then I cover it with Clearmans cheese butter spread(aprox 1/4 thick on every part.)Heat Egg to 475,Place roast in raised grid w/ a drip pan .Cook at 475 for 20 minThe roast should have a crust.Remove and bring the egg to 315.Place roast back in w/ meat temp probe and cook to 127 internal temp.It is different recipe,but the flavor is great.My butcher enters this in comps,and does real well with it.

    Good eats and good friends

  • RRPRRP Posts: 19,332
    I fully agree with thirdeye's reverse sear method! Get the internal temp going indirect to about where you want and then SEAR that piece! Searing first and then trying to get the BGE temp back down has just never made sense to me! BTW iffin you are game to it I even have been hot tubbing prime ribs for some time now with great success!
    L, M, S, Mini
    Dunlap, IL
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