Gravy & Prime Rib Question

Grillin&Chillin

My wife has finally agreed to let me cook the Christmas prime rib on the egg. I know I will have to use a drip pan in order to make gravy. My concern is that any time I use a drip pan, the drippings usually burn. I also know that you have to add some sort of liquid to the pan but it still seems to always dry out and burn before I can replenish it.
Any tips/suggestions would be much appreciated.
Also, what type of liquid do you use in the drip pan when cooking prime rib?
Thanks.

civil eggineer

I line my drip pan with aluminum foil that is suspended above the pan bottom creating an air gap. This normally prevents the drippings from burning. You should also be cooking the prime rib at low and slow temps (my opinion) so there shouldn't be any problem.

Gator Bait

 
Mad Max has a good recipe here, Mad Max's Prime Rib. I would use a red wine and water in the drip pan, a good Burgandy goes well in beef gravy. Be sure to use a wine you would like to drink for your cooking or the results may not thrill you. I would start with a cup of each or at least a half inch in the bottom of the drip pan. Some like to crumble up pieces of foil for feet to go under the drip pan to raise it off the plate setter so drippings do not burn.
When the roast is done you can always add more wine or water to the pan to get it where you like it. When saving drippings for gravy be sure to keep it in mind as you season the roast before cooking, a heavy salt crust may taste great on the finished roast but may ruin your drippings for gravy.

Good luck,

Gator

 

Grillin&Chillin

Thanks for the replies. I've been meaning to line my drip pan with foil anyway. A little red wine in the drip pans sounds like a great idea too.