Prime Rib

Unknown

Hello cant seem to locate any many experiences of cooking a prime rib on the egg, My thought was a low slow cook. Any thougts , direction or advice.[p]Greg

The Other Dave

G-Man, NOT low and slo. That is for low quality (High flavor) cuts. Coat with evoo (extra virgin olive oil) season and egg at 350-400 to your taste. 130 is medium to me, but I like mine rare. Understand the temp will rise up to 10 degrees after it is pulled. The more simple for this cut, the better.

djm5x9

<p />G-Man:[p]Like Dave said . . . Sear, cook at about 350º, and pull at your desired internal temperature. The pictured rib roast was pulled at about 118º and allowed to rest for about ten minutes. By the way, don't forget the potatoes!
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The Other Dave

djm5x9, My wife won't let me pull it that low! I think I will "re-calibrate" one of my thermometers!

UnConundrum

The Other Dave,[p]I beg to differ.... although I'll add a caveat that egging may be different. I make one hell of a mean prime rib, and ALWAYS do low and slow in a regular oven, usually around 225. There's a couple reasons for this, but the primary reason is that my son hates meat that isn't red or pink. When cooked slow, there is a more consistent temperature through the meat. When cooked at a higher heat, say 325 or more, the outside portion of the roast gets hotter, faster, and you have a thicker circle of brown, or more done meat. This method does sacrafice the carmelized outer portion that a high temp produces, but a proper hand at seasoning makes up for it, IMHO. [p]If the outer "crust" is important, there are recipes that start out at 425 for a short period, maybe a minute per pound, to get the carmelizattion going, and then reduce the temperature to the lower range. But I've always found this method to cook deeper into the roast.[p]Check out this page: <A href=http://members.tripod.com/~BayGourmet/primerib.html>Prime Rib</A>

djm5x9

Dave:[p]Hey, that is what ends or near ends are for![p]Initially, The Princess used to tell me I cooked her steaks too rare. Then one day I was distracted and gave her one that was pink and not with that little bit of cool center she had become accustom to. She quickly informed me that I had over cooked her steak and I needed to be more mindful when performing my grilling duties!

The Other Dave

UnConundrum, I have done prime rib lo n slo. Tasted fine. But understand the primary reason for this is to break down the collagen of "inferior" cuts. Slower cooks of "superior" (lesser fat) cuts tend to dry them. To take this to extreme, recommend a filet mignon at a lo-n-slo and see the response!

Nature Boy

The Other Dave,
While I agree that the lo/slo cooks are generally for tougher meats that need breakdown time, it is hard to disagree with UnConundrum's point though. The meat will heat much more evenly with a low temperature, and if the goal is to have pink meat all the way through, then I can't think of a better way.[p]The meat won't start drying out until way past the temps he is pulling it off at anyway. [p]As far as a filet mignon, that is a different beast. It is a "piece" of meat and not a roast.[p]Interestin' discussion. Newcastle brown ale goin' here.
Cheers
Chris

UnConundrum

The Other Dave,[p]In addition to what NB commented, remember that a filet is a much dryer piece of meat to start with. Very little fat. That's why it'ss often cooked wrapped in bacon. A prime rib, on the other hand, just made one of the 10 worst meals to eat because of the fat content. I usually pull mine at about 125. I'll assure you, they aren't dried out.

QBabe

G-Man,[p]Here's a link to a post by Stogie, where he has several recipes for prime rib to offer. The one we've done successfully a number of times is "Kevi's King of the Roasts".[p]I usually sear then cook on the egg indirect over a drip pan in the 200° - 225° range for several hours til about 125° internal and have always turned out perfectly. It just melts in your mouth.[p]Here's a pic of the first one I ever did, oven or egg....just INCREDIBLE![p][p]Give it a try
[ul][li]Stogie's Prime Rib Recipes[/ul]

mad max beyond eggdome

G-Man,[p]i have done many prime ribs on the egg. . .i set it up indirect (grid over inverted platesetter, no drip pan, but i do put a layer of foil over the platesetter)...get the egg to 500 degrees. . .coat the roast with olive oil, kosher salt and herbs de provence (you can use any season you like though). ... put the roast right on the grid, bones down. . .as soon as you put it on, tighten up your vents to get your egg down to 325 degrees. . .let the meat roast at that temp till done (about 15 minutes per pound for medium rare). .. you should pull at about 130 internal temp, as it will continue to 'cook' while it rests for about 15 prior to slicing. ..the time between putting it in at 500 and getting your egg to 325 (shouldn't take more than 20 minutes, will give the roast a nice sear and seal. . .[p]enjoy. . .

Unknown

UnConundrum,
Let's get this straight, you got egg, but your cooking it in the oven? Now, that wouldn't make since, I'm sure that's not what you meant, was it? Anywho... diffrent strokes for different folks + too I have seen a lot of things I thought was a total waste of lump posted here.

TRex

<p />G-Man,[p]Here's how I've done mine:
[ul][li]Prime Rib[/ul]

Unknown

TRex,
Thanks for the pics, and to the rest of the board for reopening the discussion. This is my first Prime Rib, so I will follow up tonight and let you know how it turned out[p]
Greg

Unknown

<p />G-Man,
I got this method from this message board, courtesy of Elder Ward. His method called for a direct cook. I chose to go indirest with a bit longer dwell time. Here goes...
Set up your indirect (i use firebrick. drip pan, upper grid) gear and get the egg Roaring!! I let it get to about 600°. Lay your roast on the upper grid, close lid, let her roar for 15-20 min. Then close both vents and dwell for about 40 min., depending how you want it done. I was afraid to try this method, but I'm very happy with the results. Don't be scared. I put garlic cloves into slits in the roast, also seasoned with roasted garlic pepper. This pic is of a 3.5 pound rib roast.