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Prime Rib Roast with bone
Comments
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Don,
definitely keep that bone ON!!. .. rub the meat with whatever you like.. .. i typically do olive oil, kosher salt, pepper, and herbs de provence (garlic and or rosemary are also great choices for prime rib). .. there has been much debate recently on the forum (you can see many posts below with pictures, i'll get shot if i post mine one more time) about whether to sear first then roast, or roast first then sear. . .but, here is how i have done many with great success... [p]set up your egg indirect with grid on inverted plate setter at 500 degrees. . i don't use a drip pan, but i do cover the plate setter with aluminum foil. . .put the roast bone side down directly on the grid. .. as soon as you put the roast on, close your vents down with the goal of getting the egg to 325 degrees .. the time it takes (about 20 minutes) to get the temps down will provide a nice sear on your roast. ..then simply let it roast at 325 till done. ..for medium rare, it should take about 15 - 20 minutes per pound. . pull the roast when internal temp hits 125 degrees. ..then let it sit for about 15 - 20 minute under loose cover of foil before slicing. . .during this time, the temps will continue to rise to a nice medium rare. ..[p]for carving you can then do two things. . .if you want some bone in slices, carve so alternating slices have the bones. .. by cutting close to the edge of the bones on each side, you will have uniform slices as the slice between bones is almost identical in width to the bones themselves. . . [p]alternately, hold the roast with the bone ends sticking up. .. holding your slicer parallel to the bones, you can cut the bones off in one nice flat slice, then set the roast down and slice it normally.. .this is what i do. . .anyone who wants to nibble a bone then can if they want. . .
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mad max beyond eggdome,[p]'nipple a bone'????. .. geeze, i meant to say 'nibble' a bone. . and i promise i didn't have any egg nog last night or this morning. .. LOL
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