Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
prime rib
weredaone
Posts: 53
A little Sunday super. 7.5 lbs Prime rib roast. EVOO, Kosher Salt and Pepper and Garlic powder.
250 degrees untill 120 internal temp. Ramped it up to 600 and did a quick sear.
AWESOME!!!!
Comments
-
-
Looks fantastic. About a year ago, started to take the bones off. Easy to tie the roast and form in a circular shape, makes for a very even cook and easy carve. The bones make a very good au jus.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
That looks great. I did a 4 lber. exactly the same way (sans the roasting pan) about a move ago.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
Just used the roasting pan to transport in and out of the house. Laid the drip pan on the placesetter.
Categories
- All Categories
- 183.3K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 38 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum