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Prime Rib Success
I have made plenty of beef roasts, but have never been 100% satisfied with the final product. I seem to be constantly searching for what I would call the perfect prime rib.
I had attempted to create the perfect medium rare prime rib this past weekend and was very happy with the results...
Enjoy some photos from start to finish!
Started with a 5lb bone in Prime Rib, rubbed it with olive oil, kosher salt, fresh spicy pepper medley, some Montreal Steak Rub, and fresh minced Garlic. Let it stand for an hour while the Egg heated to 225*, set up for indirect cook with Jack Daniels Wood Chips. Placed the roast into a V-rack, sitting in a drip pan filled with fresh garlic, rosemary and beef stock. The roast cooked for approximately 3 hours until the internal temp showed 120*, I pulled the Roast, let is rest for 15 minutes while I removed the plate setter and increased the temp to 550*, place the roast back on the grill with direct heat for 1 min 30 seconds per side giving it a nice crust and sear! Removed the Prime Rib and let is sit for another 15 minutes to rest. This was the toughest part cause I really wanted to see if I nailed the perfect medium rare Prime Rib. Did one final temp check before I sliced, it read 129-132, so I knew it was going to be good! The result was an very juicy, tender, perfectly smoked medium rare Prime Rib! That beautiful pink colour from edge to edge, just what I was aiming for! Sad to report, no leftovers!
Thanks to NibbleMeThis , your recipe and instructions were great and it turned out exactly the way I had hoped.
I had attempted to create the perfect medium rare prime rib this past weekend and was very happy with the results...
Enjoy some photos from start to finish!
Started with a 5lb bone in Prime Rib, rubbed it with olive oil, kosher salt, fresh spicy pepper medley, some Montreal Steak Rub, and fresh minced Garlic. Let it stand for an hour while the Egg heated to 225*, set up for indirect cook with Jack Daniels Wood Chips. Placed the roast into a V-rack, sitting in a drip pan filled with fresh garlic, rosemary and beef stock. The roast cooked for approximately 3 hours until the internal temp showed 120*, I pulled the Roast, let is rest for 15 minutes while I removed the plate setter and increased the temp to 550*, place the roast back on the grill with direct heat for 1 min 30 seconds per side giving it a nice crust and sear! Removed the Prime Rib and let is sit for another 15 minutes to rest. This was the toughest part cause I really wanted to see if I nailed the perfect medium rare Prime Rib. Did one final temp check before I sliced, it read 129-132, so I knew it was going to be good! The result was an very juicy, tender, perfectly smoked medium rare Prime Rib! That beautiful pink colour from edge to edge, just what I was aiming for! Sad to report, no leftovers!
Thanks to NibbleMeThis , your recipe and instructions were great and it turned out exactly the way I had hoped.
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/
https://www.flickr.com/photos/monty77/
Comments
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Fantastic. Reverse sear wins again!
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Dayum !!! Looks awesome. How they say. Nailed it!LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Looks delicious! Glad to hear your steps, but are you willing to take a challenge the next time you try one that big? Hot tub that sucker for 90 minutes and you'll be amazed with the uniformity of the doneness of even the center most of that huge piece. Just sayin...
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I have cooked a 7 rib, 18 pound bone in prime rib before, did that for a large family function and did a sear, then low n slow. That was quite a hit to the wallet, but so worth it for the experience and final product. I have never attempted the hot tub method, sounds like a good challenge for a smaller roast!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Monty77 said:I have cooked a 7 rib, 18 pound bone in prime rib before, did that for a large family function and did a sear, then low n slow. That was quite a hit to the wallet, but so worth it for the experience and final product. I have never attempted the hot tub method, sounds like a good challenge for a smaller roast!@Monty77 - beautiful looking roast.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Oh, I am converted to the reverse sear permanently after my last few attempts and the excellent results. I misunderstood the hot tubbin reference, my mistake. I make a few roasts a month and this will be my go to method going forward, all features of it were right on with my prferecnes.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
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RRP said:Looks delicious! Glad to hear your steps, but are you willing to take a challenge the next time you try one that big? Hot tub that sucker for 90 minutes and you'll be amazed with the uniformity of the doneness of even the center most of that huge piece. Just sayin...
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SpartanPride said:RRP said:Looks delicious! Glad to hear your steps, but are you willing to take a challenge the next time you try one that big? Hot tub that sucker for 90 minutes and you'll be amazed with the uniformity of the doneness of even the center most of that huge piece. Just sayin...
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RRP said:SpartanPride said:RRP said:Looks delicious! Glad to hear your steps, but are you willing to take a challenge the next time you try one that big? Hot tub that sucker for 90 minutes and you'll be amazed with the uniformity of the doneness of even the center most of that huge piece. Just sayin...
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Oh no! It needs to be in a new clean, food safe plastic bag, with a tight water proof seal like with a bread twisty. Press the air out so the meat sinks and doesn't float. You do not want the bag to leak. If your meat is now in a tightly sealed cryovac you can leave it in that, but if it is on a tray and wrapped then that will not work!
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Beautiful job on the PR. I haven't done one yet. I've got to do one one of these weekends. Maybe Memorial Day.
SE PA
XL, Lg, Mini max and OKJ offset -
OHHH Man!!! That looks good!
Large Egg. Pflugerville, Texas I Also brew my own beer. -
Looks brilliant.
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Very nice cook. Looks so good I am trying it out tonight. Going with a few different spices but otherwise going with what you did. Thanks for posting this.
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Awesome, great photos.Toledo, OHXL BGE (December 2014), 2 burner weber gas
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It looks perfect from here. Beautiful pics as well. I can see you took some iphone shots and then some "money shots" with the cannon .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Great looking cook!
I'll be trying your (and Nibble's) recipe tonight for Easter dinner. I hope my results are close to yours.LBGE, MM, KABs
Fort Worth, TX
If it's worth doing, do it low and slow. -
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I just had to write another reply of thanks. I followed @Monty77 's recipe and instruction and the first prime rib was a great success. Impressed the family and while there were a few leftovers (lucky me) they will not last long.
Cheers to you!
-bELBGE, MM, KABs
Fort Worth, TX
If it's worth doing, do it low and slow. -
@TexasBelliott That beef looks amazing, job well done!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
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I've honestly never had a big hunk of prime rib. Only that variety that might come on a sub sandwich. I got try one sometime.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf
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