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Prime Rib Tonight

mollysharkmollyshark Posts: 1,519
edited 3:53AM in EggHead Forum
Always get nervous when I do these because they are a little pricey..but they always turn out wonderful. A little olive oil, lots of pepper and some kosher salt and go. What do you think for 4 people...a 3 rib? Maybe creamed spinach and a salad on the side?[p]mShark

Comments

  • NessmukNessmuk Posts: 251
    MollyShark,
    I smoked one this past Sunday. Have cooked them on my Traeger but not on the egg. The butcher & I discussed the size for 6 adults. I decided to take the whole thing, thinking it would be about 12 pounds. Turns out to be 17 pounds (bone in) & 18 inches long.[p]I dusted it with rub, placed my polder in one end. It read 46 degrees internal.[p]I tried to keep the temp at 225 but it crept higher. My references said to expect a "bone-in" to take longer. When the internal temp reached 130, I removed it & wrapped it in film 905. Put it in a styrofoam cooler. It held the temp for 2 hours. The internal creeped up to 140.[p]I mist all products with olive oil & apple juice every 30 minutes. The prime rib took only 3 hours.[p]It turned out perfect.[p]Good Luck. The price was in the $6 to $7 range per pound.[p]

  • IQIQ Posts: 16
    MollyShark,
    I like your choice of seasonings, with this wonderful cut of meat I like to taste the beef not the rub. A 3 rib roast will be more than enough, it seems to me that when I cook this roast the meat is richer so we eat a smaller amount..Notice I said smaller not small.[p]I like to serve this with salad, rice & whatever vegetable looks the best when I go to the store. If it is fresh spinach I sautee mine in olive oil & season with salt & pepper.[p]You gonna have a great meal no matter what!![p]Lewis

  • TRexTRex Posts: 2,714
    MollyShark,[p]A 3-rib would be just right. Recently I did a 2-rib for 4 people and the serving plate was licked clean with some people wishing for more. Sides were baked potato and salad.[p]TRex
  • mollysharkmollyshark Posts: 1,519
    TRex,[p]Here's what I don't remember. If I do this at around 325, about how long/lb do you estimate it's gonna take. I figure about 20-25 mins. You'd THINK I'd write this down.
  • TRexTRex Posts: 2,714
    MollyShark,[p]Mine was a 5 pounder, 2-bone-in - it took roughly 2 hrs 15 minutes to reach 135 internal at dome temp of 275, using an indirect setup.[p]Hope that helps,[p]TRex
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