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My first Prime rib/ My first time posting pic's

pouchmanpouchman Posts: 73
edited 6:11PM in EggHead Forum
I don't know if the pic's will work, but here we go! I did the mustard rub with seasoning, kept dome at 250. Cooked to 129, Pulled off, rested meat 20-25 minutes. Heated egg up to 500. Put meat on for 7-8 minute per side. Got a nice char, rested again 5-10 minutes & sliced. It was a bit tough for my liking, but everyone else went crazy!
Jeff

2pm went on
IMG_0168.jpg

after 1 hour
IMG_0169.jpg

charing
IMG_0170.jpg

finished product
IMG_0172.jpg

Comments

  • KlagKlag Posts: 208
    Wow! That looks perfect!!!!
  • Pouchman,
    Try the sear first then 325* 17min. per lb. internal temp 132* rest for 30 min. then carve.
    Ross
  • Looks like that should be on my plate with a side potato.

    Very nice indeed.

    GG
  • Sure looks juicy and tender. Nice work!
  • BobSBobS Posts: 2,485
    I also like the reverse sear. That looks fantastic.
  • TomM24TomM24 Posts: 1,364
    Outstanding first post! If it was a little tough it wasn't your fault it looks perfect. How did you like the mustard, could you taste it?
  • Very nice job! Looks delicious to me!

    I noticed your drip pan was dry. I like to add some water to it so the drippings don't hit hot foil and start smoking off that burnt grease smell.

    But with beef roasts, I use a cup of beef broth instead so the drippings season it for a very nice au jus !

    Again, you did a very good job on the prime rib and photos too!
    Knoxville, TN
    Nibble Me This
  • GREAT first pics! Thanks for sharing...
  • BENTEBENTE Posts: 8,337
    looks great!!! ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Wow! That looks great!
  • Put me in the "going crazy" column, PM. That looks super, period, and exceptional for a first time cook. Two thumbs up!
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