How about T-Rexing a prime rib?

RRP

Like other people (I assume) while I was a working stiff I didn't read every thread unless I was interested right then. I know prime rib receipes have been posted before - any ideas would be appreciated!

egghead2004

RRP,
There are many ways to cook a prime rib. I've done the TRex method a few times and no TRex a few times.
For me, I like to add a lot of crushed garlic, pepper, and EVOO between the ribs and the meat, so I have to remove the bone and sear without it. The only problem with TRexing a prime rib while the bone is off is the meat tends to fall apart while searing. If you leave the bone on then there will be no problem at all.
Last week I followed Mad Max's method. I had the butcher slice the bone and give me some extra fat to tie on the the roast.
I seasoned the ribs with my garlic paste, tied the rib bone on the roast, and seasoned the rest of the roast with Cow Lick. Then I tied the extra fat to the top of the roast.
I got the egg up to 550 with the inverted platesetter and a drip pan. I sat the drip pan on the platesetter using the 3 little green egg holders so there was 1/2" airspace under the pan. I did not want the pan sitting directly on the platesetter.
I put the roast right on the grid, closed the lid, left all the vents wide and let it sear @ 550 for 3 minutes.
Then I closed down the vents almost all the way until the temp went down to 325, this took about 20 minutes and there was a lot of smoke from the fat searing.
I had trouble holding 325, it was the first time I used Wicked Good and this lump burns much hotter than other lumps, so the temp would run up to 375 at times. After adjusting the vents some more I was able to keep it around 300-315, I left it there until the internal reached 130.
I brought the the roast inside, covered it for 15 minutes then carved a perfectly cooked prime rib. Medium on the ends and medium rare in the middle.
I also made a gravy out of beef broth, red wine, and mushrooms to go with the roast, what a meal.
Let me know if you want the recipe for the gravy, I'll get it to you later.

RRP

egghead2004, Sounds good and yes I'd appreciate the gravy recipe.

egghead2004

RRP,
OK, but I gotta run right now, but here are the ingedients, I'll post the instructions later this afternoon...maybe 2 or 3pm. If you can not wait, then do a search on Mad Max's turke recipe. He also posted a gravy recipe, this is very similar to that, but don't use the drippings.[p]2 cans of beef broth, 12oz.or 14 oz. cans?? I don't remember.[p]1 stick of unsalted butter.
1/4 cup +/- flour
1 cup dry red wine
sliced mushrooms, no particular kind.
fresh pepper and salt.[p]
I'll be back later...gotto go get some lobsters to make a bisque tonight.[p][p]

TRex

<p />RRP,[p]When I do prime rib, I like a high temp sear, but it does help to have more than one Egg for this process - I typically sear on one Egg and have the other set up for an indrect cook at 275 dome. The last prime rib I did (pictured above) I seared on the Mini then cooked indirect on my Medium at 275 (using the Guru Pit Minder) until I got 135 internal. [p]See the link below for more details.[p]Good luck,[p]TRex
[ul][li]Prime Rib[/ul]

egghead2004

RRP,
Here is how I did the gravy.[p]1. Over medium heat melt 1 stick of unsalted butter in a non stick skillet, you can use any pan you want, I just like my Jamie Olver skillet.[p]2. Using a wooden spoon, stir in about 1/8 cup of flour, you should use wood too if you have one. you can add more flour if you want a thicker gravy, but don't overdue it. The best way to thicken this is by reducing it.[p]3. Continue stiring until you make a thick paste, or a roux. At this point the choice is yours, leave the roux blonde or light, or keep going until it darkens a little for a darker brown colored gravy. Either way, keep stirring it.[p]4. Once you get your desired color, then slowly add the beef broth into the roux, try to never loose the simmer or low boil. [p]5. Keep stirring and adding more broth a little at a time until all of ot is in. [p]6. Add your choice of sliced mushrooms, keep stirring. The gravy may thin a little from the water in the mushrooms, but just keep the heat on and stir until you get your desired texture. [p]7. Add salt and pepper to your taste. [p]8. remove from heat and put into serving dish. [p]This makes about 2 cups of gravy depending on how thick you want it. Along the way you can thicken more by adding more flour, but you'll risk making a clumpy gravy, I wouldn't risk it.[p]Also , the next time I do this I am going to add some chopped green onions or scallions near the end. [p]Thursday I made a chicken and gravy using the Mad Max turkey method.....you can't get food like that in restaurants, it blew me away.

egghead2004

TRex,
Wow, what an awesome looking roast![p]Do you cut the rib off and tie it on or leave the rib on for the entire cook?[p]I love searing steaks and pork chops this way, but I have a hard time keeping prime rib in one nice piece if I remove the bone.

TRex

egghead2004,[p]I've never cut the rib off first, and I've never seen them sold that way at my local grocery store, although I would like to try it sometime. I imagine that it probably does make the searing a challenge if you have twine holding your roast together. I've found, though, that if I have a good sharp knife I don't have much trouble cutting the bone off the roast - and sometimes, I leave the bone on with a nice big chunk of meat and serve myself that portion (my favorite part about prime ribs is the flavor of the meat around the rib bone).[p]Cheers,[p]TRex

Chubby

TRex,[p]I had never cut the bone prior to searing until this NY's day!![p]The one thing is that you can impart a lot of flavor by slathering with your rub or paste prior to tying back up.[p]I tied between each rib and had no touuble with the Buther's Twine burning!! I was sorta surprized!![p]Evans...[p][p]PS....Prime Ribeyes...HEB....(9.99)!! Get'em while their hot!!

Chubby

<p />egghead2004,[p]I did my last Prime Rib much as you describe, but I've not run into problems with re-tying the bones back on after slathering the garlic paste under the ribs.[p]I just tied between each rib. That flavor under the bones does make the rib bones a "chef's treat"!![p][p]Evans

TRex

Chubby,[p]That's still one of the best looking prime ribs I've ever seen.[p]Are those boneless or cowboy ribeyes at $9.99/lb?[p]TRex

TRex

Hey Evans, what internal temp did you go to on this roast? Just curious.

Chubby

<p />TRex,[p]I think I pulled it @ about 125-128...then it rose another 5-7 degrees as it rested.[p]If it's good beef... I like it at 135 or so.[p]Yes...the ribeyes are Boneless @ 9.99![p]If you ask them to pull the whole loin.... have them cut you a couple toward the "Large" end...these were beautiful, almost like huge strips!! Great marbling!![p]
I think you "know" strips...don't you!![p][p][p]
Good weekend to you![p]Evans[p]PS...I'm picking up my Large @ the Eggfest!! [p]you realize....I'm counting on you to show me how to use the damm thing!!

RRP

TRex, then two it will be - curious though do you still rest 20 minutes before going from the searing egg on to the cooking egg?

TRex

RRP,[p]Yeah, I still rest 15 minutes or so.[p]Have fun, take pics,[p]TRex

egghead2004

Chubby,
Save that for next years photo contest, that's a top 5.