Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
last night\'s prime rib: another success!
RRP
Posts: 25,965
We had a hankering for a nice prime rib meal last night and lots of it at that! So...I picked up this 2.5# 3" thick chunk. Kinda looked purdy huh?
After hot tubbing for 55 minutes I rubbed it with a favorite home made concoction, smeared with mustard and put it in the egg at 325° dome.
After 70 minutes or so it had reached 125° internal so I then did a reverse sear at 625° for just a few short minutes and got this brown nugget.
After a 5 minute rest my sharp knife revealed this nice medium rare thoroughly cooked prime rib!
Needless to say we pigged out on the beef!
After hot tubbing for 55 minutes I rubbed it with a favorite home made concoction, smeared with mustard and put it in the egg at 325° dome.
After 70 minutes or so it had reached 125° internal so I then did a reverse sear at 625° for just a few short minutes and got this brown nugget.
After a 5 minute rest my sharp knife revealed this nice medium rare thoroughly cooked prime rib!
Needless to say we pigged out on the beef!
Comments
-
You're right sure is purdy.
Nice cook. What kind of crust did have before the sear? -
Looks great! I enjoyed mine last night.
Wayne -
It was a light brown and traces of the yellow mustard were still visible since at that point it had only been an indirect roast. The sear made a tasty but not hard bark.
-
Looks like you cooked it just right Ron
Ross -
Sounds delicious!
-
Thanks, but practice makes perfect...and owning a Thermapen doesn't hurt! :laugh:
-
That Thermapen is a good part of my good cooks as well Ron
Ross -
Great looking PR RRP. I've only done one and it was the best thing I believe I've done. I don't know why I have waited so long to do another :ermm:
-
Another great cook Ron...
-
RRP, the thought of "hot tubbing" meat seems to go against all of my cooking and egging instincts. But I have to hand it to you. That is some fine looking Prime Rib.
-
Nice lookin piece of beef there Ron. -RP
-
Perfect...just need some horseradish sauce, Yorkshire pudding and asparagus and you're set.
-
Ron,
Nice looking roast! I'm with Brad on the Yorkshire pud.
SteveSteve
Caledon, ON
-
that looks great.
Categories
- All Categories
- 183.1K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum