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Prime Rib needed better sear

schmeetexschmeetex Posts: 69
edited 10:45PM in EggHead Forum
I cooked my first ever Prime Rib on the egg for Christmas yesterday (need to change the date on my camera). Used the Mad Max style and only disappointment was that the sear did not give the desired brown crust I was hoping for...the flavor was great.

4.6 pound roast coated with mix of EVOO, garlic, rosemary, ground salt & pepper. Let stand at room temperature for two hours.

Heated egg to 500 indirect but as soon as I added the roast it dropped to 350. It took 10 minutes to get up to 450 but then I took it down to 325 for rest of the cook. After 1 hour 20 minutes, it was at 107 degrees internal so I left it on for a full 2 hours.

Pulled at 135 internal and let rest for 15 minutes. My wife and mother-in-law like their meat more done.

Tasted great along with hash brown and corn casseroles.

What I'll do different next time? I'm going to give the reverse sear a try for a browner crust. If I sear first, I'll make sure the egg is above 500 before putting in roast so that I get the initial sear. I'll also pull at 125 degrees next time to ensure medium rare...and those who want their meat more done...I'll throw their piece back onto the grill for a couple of minutes.

All in all...a very good cook that I'll do again. Flavor was wonderful. Making vegetable beef soup with the bones and leftover meat right now!



  • AZRPAZRP Posts: 10,116
    I did an 8.5 lb roast the same way and it was beautifully seared. My wife referred to the outer skin as the crunchies and it was well browned. I'm wondering if you had it stable at 500 or if you put the meat in as soon as the thermometer reached 500. I kept mine at 500 for about 20 minutes before putting the roast in. That gives the ceramic time to come up to temp. Flames can rise up and give a 500 temp before the Egg is really warmed up. -RP
  • I'm sure that was my problem. It was fairly cold outside as well. Thanks for the advice.
  • This may be a stupid question but when "searing" are you putting the roast directly on the grill first and then transferring to the rack OR does the 500 degrees sear when it is on the rack?
  • RRPRRP Posts: 22,030
    you sear direct - you roast indirect.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • HaggisHaggis Posts: 63
    The drop from 500 to 350 could also have been caused by the introduction of the cold meat close to the tip of the dome thermometer - it can cause a false reading.
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