Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

to sear prime rib first or last

HiggyHiggy Posts: 34
edited November -1 in EggHead Forum
I am not sure what is the best, or makes the Prime rib the juiciest?
At the end of the day...It's the end of the day!
·

Comments

  • FidelFidel Posts: 10,168
    I've done it a few times both ways, probably can't tell a difference between the two methods myself.

    The end sear is easier because you don't have to adjust vents and wait for the temps to drop before you roast it.
    ·
  • HiggyHiggy Posts: 34
    thanks, I think I will go with the end. 250 for about 3 hours or till I hit about 120' then I will sear it in the oven at 500'.

    Unless you have a good way to get the green up up in temp after sitting at 250' for that long?
    At the end of the day...It's the end of the day!
    ·
  • FlaPoolmanFlaPoolman Posts: 11,665
    Just open the vents,, probably won't take more than a few minutes
    ·
  • FidelFidel Posts: 10,168
    Pull it off about 110* and set it on the counter.

    Take the daisy top off the egg and open the bottom vent all the way. You'll be at 500&deg or more within ten minutes. Put the roast back on for 10 minutes or so until it hits 120* and then rest it. It should cruise up to a nice medium rare of 130-135&deg during the rest.

    Be careful if you have any remote temp probes during this sear -- you can fry them if not careful.
    ·
  • HiggyHiggy Posts: 34
    thanks! I have the meat ready to go.
    At the end of the day...It's the end of the day!
    ·
  • I cooked mine (indirect) at 370° until in I.T. of 130°. I didn't think it needed a sear.

    prime4.jpg
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

    ·
  • Lawn RangerLawn Ranger Posts: 5,466
    Hard to argue with that kind of success. Lovely!

    LR
    ·
  • :woohoo: looks perfect !! B)
    ·
  • Fuuny Gary, for an 'idiot" you seem spot on. B) lol
    ·
  • I'll take a failure like that any time :woohoo:
    ·
  • HiggyHiggy Posts: 34
    Another Christmas and another Prime Rib egged to perfection.
    At the end of the day...It's the end of the day!
    ·
  • yzziyzzi Posts: 1,786
    I cooked mine (indirect) at 370° until in I.T. of 130°. I didn't think it needed a sear.

    prime4.jpg
    What kind of steak knife you got going there? I've been looking at some lately trying to find a nice set.
    Dunedin, FL
    ·
  • Is there a secret to cutting the bone in rib roast? I had trouble slicing so I ended up cutting the bones out, then sliced the meat. I like the way your cuts look there with the bone attached.
    Houston, TX
    ·
  • CanuggheadCanugghead Posts: 4,367
    I learned this recently from this great forum ...
    remove the bones and tie the meat like a log; it cooks more evenly. Bonus: beef ribs in the drip pan.
    image



    Vaughan, ON
    ·
  • That looks good! I'll have to try that. Thanks Canugghead!
    Houston, TX
    ·
  • I cooked mine (indirect) at 370° until in I.T. of 130°. I didn't think it needed a sear.



    prime4.jpg

    If you are cooking it that high, you do not need a sear, as I believe 310 is the temp where the Maillard reaction occurs, but if you are cooking below that, you will definitely want to sear, and I'd do it after, as the moisture has already been cooked out of the surface, and your sear can be much quicker... 8 -10 minutes or so.
    Chicago, Illinois
    ·
  • jaydub58jaydub58 Posts: 1,369
    Wow!  Beautiful plate pic, VI!
    ^:)^
    John in the Willamette Valley of Oregon
    ·
Sign In or Register to comment.