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Prime Rib Roast

Babyray
Babyray Posts: 250
edited November -1 in EggHead Forum
Doing a Prime Rib Roast this weekend about 4-6 lbs. I don't have fire bricks, but do have v-rack, drip pans, etc. I would welcome any suggestions. I plan to cook with bone-in.
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Comments

  • Unknown
    Unknown
    Babyray,[p]I too do not own any fire bricks, but have had very successful cooks by putting my v rack in the drip pan. At times I will put varius liquids in the drip pan, but that depends on how froggy I am feeling.[p]egg on[p]t
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  • Unknown
    Unknown
    Babyray,I know you didn't ask for help on how else to cook that wonderful chunk of beef, but if you are open to suggestion try Dr Chicken's recipe on that section. The only changes I've made to his is I use coarse kosher salt and add an egg white to make the paste. You will get raves on that meal for sure! ^oo^~
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  • Babyray
    Babyray Posts: 250
    one feral kat, how do I find Dr. Chicken's recipe? If you don't have a webpage for me to click on, how about e-mailing it to me at babyray@telepak.net Thanks[p]
    RayPrice
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  • Dr. Chicken
    Dr. Chicken Posts: 620
    Babyray,
    Welcome to the forum! I haven't seen the handle before, but I see you've already got a profile posted, so please excuse my tardiness in welcoming you! I e-mailed you the recipe as I sent it out to others last week.
    Let me know what you think and good luck and good eating! Keep us posted as to how things turn out, no matter how you cook it![p]Have a great one![p]Dr. Chicken
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  • Huck
    Huck Posts: 110
    Babyray,
    I powder my prime rib with a little salt, garlic powder, onion powder and cracked pepper. I've got a cast iron skillet and I take it outside on the sideburner to the now unused bbq grill and get it very hot. I let it sit on the fire awhile to really get up to temp. I take that prepared prime rib and sear it on all sides. I then put it on a rack in a drip pan full of beer. I roast it at 350 dome temp. I pull the roast at 137 internal for medium rare and 140 for medium. Let it rest ten to fifteen minutes. It will be the best prime rib you've EVER had! For variety, you can stab the roast and insert garlic slices in the slits. I haven't tried the salt encrustation thing because this way is so DOGGONE PERFECT! If you don't have a fire brick, I think that you'd get away with putting a paver stone in there. After all, 350 degrees isn't that bad and I think it'll take it.
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  • Spin
    Spin Posts: 1,375
    Huck,[p]I would recommennd against trying a paver in the Egg. No sense relearning what has already been proven.[p]That paver will to hold together to the point when the internal moisture boils and creates internal steam pressure. It then explodes (literally!). If you are lucky, it will spall (blow off smaller pieces as it disintegrates) causing less problems.[p]Cement and heat do not mix well in any environment.[p]Spin

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  • Huck
    Huck Posts: 110
    Spin,
    How about a chunk of flagstone? How about some of those 1'x1' floor tiles? I can see your point on the cement, ever seen a creek rock blow up?
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