Prime Rib

Unknown

HELP!! Doing a 10lbs prime rib tonight. Could my fellow eggsters give me detailed direction on how to cook the thing. Also, whats the best way to make garlic mashed potatoes? Thanks for the help y'all.

Unknown

RebelCause,[p]For the garlic smashed potatoes, count how many you are going to feed, and add a couple more potatoes for the group. Use Yukon Golds, or a red potato. Don't peel them, just slice or dice into small workable chunks. Boil them with coarse chopped fresh garlic (lots) and chopped onions (I prefer yellow). Season the boiling water with your favorite seasonings. Don't be shy with the seasoning in the water. Even a little crushed red pepper in the water will give things a little "zip."[p]When the potatoes are cooked, drain and add butter and MORE fresh finely chopped garlic and mash with milk, cream, or sour cream to the desired consistency. A little olive oil doesn't hurt. Taste test for seasoning, and add as needed.[p]Add your favorite flavor/color enhancers:[p]Chopped green onions
Real Bacon
Fresh chopped Cilantro
Fresh chopped Parsley
Fresh chopped Basil, Oregano, Thyme, Chives
Red Peppers/Green Peppers
Hot Peppers??[p]Have I missed anything? Maybe more butter....[p]Mike in MN :>

Elder Ward

RebelCause,
Rub the roast with all over with the followinf Mixture equal parts Kosher or sea salt, cracked black pepper, thyme and garlic powder (not Garlic salt). Let stand at room temperature for thirty minutes. cook bone side down with or with out heat defector until internal temperature reaches about 145 degrees for rare in middle and varing degrees of duness at the ends. the more you go above 145 the more done the whole thing will be. It will taste fantastic regardless of temp. that is just a personal thing.[p]I have never gotten garlic to mash potatoes for me and I even tried to hold a gun to their heads.:)[p]Seriouly, put the hole head on the grill with the ribs and after 30 to 45 minutes squeez the garlic out of each clove into the precooked potatoes salt and pepper to taste BUT use cream instead of milk as the medium for the final mash. It will be to die for. [p]When cooking with garlic keep your gun clean and your knife sharp and watch em close. [p]Elder Ward

Unknown

RebelCause,[p]For a good education on the prime rib, follow my link and read it from start to finish. Their cooking times seem a little too fast. Slow works, it's just more difficult to estimate the completion time. [p]If I was cooking the 10# monster, I would probably sear it first (500+) on the BGE, and then wrestle that bad boy onto a drip pan filled with chopped onions, garlic, mushrooms red wine, water, fresh herbs and seasonings. That's onto, not into a drip pan.[p]Once you get it onto the drip pan, let the BGE temp drop back to 250-275 range and let it cook. And to quote Elder Ward, "don't open that Egg for any reason." This will take hours, and it's not an exacting science....unless you cook these every day. (of which I don't) [p]I would keep the smoke to a minimum, you're looking for that red beef flavor to come through. [p]Best of luck![p]Mike in MN :>
[ul][li]All Recipes Prime Rib education[/ul]

BlueSmoke

RebelCause,
I like taters! Make mine with a hand-held ricer. Start by putting the head of garlic on the grill and "harvesting" the cloves just like Elder Ward said. Meanwhile weigh your taters - set out a 1/4 pound stick of butter per pound of potatoes. Let the butter warm to room temp as the taters boil.
Peel, cube and boil the taters till firm-done. With the small grate in the ricer, press the garlic through. Change to the large grate and rice the potatoes (just ONCE). Follow up with the butter through the large grate. Sprinkle a little salt on the top, stir just enough to integrate everything, and serve.

Stogie

RebelCause,[p]
Here is my post from below. The method Mike mentions is what I have found to be the best...low and slow after a nice sear. [p]Stogie
___________________________________________________________[p]Since Prime Rib is pretty fatty, low and slow is a great way to go...but first, you must sear. Here are several ways to season and then the directions. These are for oven cooking, but easily adapted to the grill.[p]Stogie
____________________________________________________________[p]Standing Rib Roast [p]CHRIS'S HERBED ROAST
2 tablespoon(s) Basil, fresh
2 tablespoon(s) Oregano, chopped
2 tablespoon(s) Parsley, fresh, chopped
2 tablespoon(s) Rosemary, fresh
2 tablespoon(s) Garlic, crushed
1 tablespoon Black pepper
1 1/2 tablespoon(s) Salt
4 tablespoon(s) Olive oil[p]Mix all ingredients into a paste and apply to roast. Wrap in plastic wrap and let sit overnight.[p]MUSTARD PRIME RIB
2 tablespoon(s) Black peppercorns
2 tablespoon(s) Mustard seed
1/2 cup Mustard, whole grain
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) Rosemary, fresh[p]Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Wrap in plastic wrap and let sit overnight.[p]KEVI'S KING OF THE ROASTS
Worcestershire sauce or A1 Sauce
Horseradish
Yum Yum Steak Seasoning(see below)[p]Slather on sauce, then apply horseradish and finally sprinkle with seasoning. Wrap in plastic wrap and let sit overnight.[p]Cooking instructions for all recipes: Allow roast to come to room temperature. Pre-heat oven to 200º. In a large roasting pan, on the stove top over 2 burners, brown the rib roast on all sides. This will take about 8-10 minutes to do. About 1/2 cup of fat should render out during this process. Remove the roast from the pan and place on a wire rack placed in the bottom of the pan. Set the roast on this rack. Place the roast in the oven and cook for 30 minutes per pound...it will take about 3 1/2 hours for a 7 pound roast. Meat temp should be around 125º for rare, 135º for medium rare. When removing from the oven, cover loosely with foil and let rest 20 minutes. This will allow the temp to go up another 5-10º and will allow the juices to re-distribute. [p]To make your AuJus, add some beef broth or red wine to the roasting pan, heat up and scrape the bits from the bottom of the pan. Let this mixture reduce by 1/2.[p]HORSERADISH DIPPING SAUCE
1/2 cup Sour cream
2 tablespoon(s) Horseradish
2 teaspoon(s) White pepper
2 teaspoon(s) Worcestershire sauce[p]Mix all ingredients together and then chill.[p]Yum-Yum Steak Seasoning [p]4 tablespoon(s) Salt
2 tablespoon(s) Paprika
1 tablespoon Black pepper, coarsely ground
1 1/2 teaspoon(s) Onion powder
1 1/2 teaspoon(s) Garlic powder
1 1/2 teaspoon(s) Cayenne pepper
1/2 teaspoon Coriander
1/2 teaspoon Turmeric[p]PREPARATION:
Mix together and use on any beef.[p]Makes about 1/2 cup.[p]

Unknown

Stogie,[p]Great post![p]Makes me want to head over to the meat market and then get started on it.....except the next few days are already scheduled for me....imagine that.[p]
Mike in MN :>[p]PS I just looked at my BGE....not a pretty sight, as it's sitting there frozen, with a light dusting of snow on it....

Unknown

Mike Korfiatis,
Warm thumper up and get to cookin.. It was in the sixties here. :-)

Unknown

Stogie,
Thanks for the help.

Unknown

BlueSmoke,
Thanks so much for the advice. I'll let everyone know how things go.

Unknown

Elder Ward,
Thanks so much. I sure appreciate the help.

Unknown

Mike Korfiatis,
Sounds wonderful. Thanks so much.

Unknown

RebelCause,
THANK YOU EVERYONE. MERRY CHRISTMAS!!!