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Standing Rib
Comments
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Go reverse sear. Check out nibblemethis website. Good readLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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+1 on reverse sear. Here's the link
http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Cool. Thank you.“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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What are your thoughts on performing the sear in an oven? It's a 10 lb rib and I'm concerned about turning my egg and thusly the roast into an inferno. It's my first attempt with this method. Thanks.Tjcoley said:+1 on reverse sear. Here's the link
http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html
“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB -
The sear in the oven will cause smoke in the house.
OK, Here's another way to do it. Set the Egg for indirect cook, with a drip pan, and stabilize at 500 degrees, In the mean time, pre heat your oven to 500 degrees. Place the roast in the Egg for 5 minutes per pound (10 pound roast = 50 minutes).
Remove from Egg, place in 500 degree oven in a roasting pan. Turn off the oven. DO NOT OPEN THE OVEN DOOR for 2 hours. The oven remains OFF.
After 2 hours in the oven, the roast will be medium rare (130 degrees IT) and ready to serve. You can check with a thermopen, but it should be right on.
The advantage of doing the first part on the Egg is you keep your house from filling with smoke. You also can plan on when it will be done.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Tjcoley said:
I'll have to try that next time. I'm already well into the reverse sear method sitting at an internal temp of 90°. Any other suggestions? Thanks.“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB -
Just go for it. The sear is only a minute or two per side - should not be any issue with an inferno. Enjoy and post a pic of the finished product.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Will do. Thanks.“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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I'm a little late with the pictures but I wanted to show the finished product and say thank you to Tjcoley and grege345 for helping out a noob.
“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB -
Home run! You nailed it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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That looks out-freaking-standing
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Very nicely done. Great looking meal there.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Perfection! :-bdThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Looks great, well done. I just picked up one to cook for New Year's Eve. Father-n-law is doing one on Saturday and wants to cook it in our oven for an hour at 500, turn the oven off and hope it's done in another hour. I offered my Egg up, but he said no. I told him it would be easy on the egg and I have a thermometer probe to keep an eye on the temp. Hard to teach old dogs new tricks.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Ladeback69 said:
Looks great, well done. I just picked up one to cook for New Year's Eve.
Thanks. I've used that method with an eye of round and it turned out amazing; however, that's a cheaper cut of meat and worth the risk. Best of luck to you. I'm sure you'll make it work somehow.“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB -
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In case anyone is interested, I used a modest rub, I cooked it at 225° until the roast came up to an internal temp of 80° then cooled the dome down to 200° for the remainder of the cook. Pulled it at 115° and rested for 45 minutes. The internal came up to 124°. Cranked Egg up to 600° stable and seared top and bottom about 1 minute each. The very center was 133° after final rest of 20 minutes.“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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meatfire said:In case anyone is interested,we're always interested in learning what works and what doesn't.
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That's it. I am finally going to try the reverse sear on the Prime Rib this year. I love what it does for steaks. I normally buy a bone in roast and have it cut and tied. Any thoughts on how to handle this with the reverse sear? I would think things might come apart on the sear if the bones are still in place. Cut them off after low & slow? Sear bones separately? My kids love them so I don't want to toss them.
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BigGreenPackerFan said:
I had a 10 lb choice standing rib that was cut and tied. I left it tied throught the entire process. For me, the meat seemed to protect the twine during the searing process and it remained enact. Best of luck. Please post some pics.“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB -
Can I ask how long you cooked at 225? I am doing a 10lb standing roast today and need to know when to start it. thanks!
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Dang it, sorry I missed this somehow. Hopefully you're well into it. I didn't keep track of the time so I wouldn't have been much help anyways. Let me know how it's going.“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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