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
Standing Rib Roast
Options
Hsbldr1
Posts: 225
Well finally made a decision. I believe or hope at least that that will be the most difficult part of this cook! Decided on Thirdeyes low and slow with end sear. Roast is in fridge "ageing" for an 8am date with the BGE. Hoping to eat around 1pm. The last 2 yrs have been tenderloins with great success but i really want a "Christmas Card" table meal and think the roast is more traditional. Anyway ya'll wish me luck and i will try to take some pics.
Comments
-
Hsbldr1,
Doing it slow makes it more difficult for the cook to mess up. That is why I do them that way. I don't know Thirdeye's method but if you are cooking at 250* you probably won't need a sear.
Merry Christmas
SteveSteve
Caledon, ON
-
I'll be pulling one off in about 20 minutes.No sear here. 250 Dome, 4.5 hours.It was a 4 bone.Pullin off the Egg @ 120 Internal.
-
Thanks i will keep a close watch on it. He says it is a very short process 2 to 8 minutes. Done only for apperance "malliard reaction" if it is perfectly browned i won't do it i guess as it is not to cook further. Also i am not looking for the easiest way but rather the best so any ideas will be greatly appreciated.
-
Plan on doing a Bone-in Rib Roast tomorrow. If I do it at 250 - 300, direct or indirect ?
Thanks. Merry Christmas !
Gary -
I am doing mine indirect
-
Do you have the link to Thirdeye's recipe for Bone in Rib eye/prime rib? thx
-
I think this is it: http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html
Enjoy! -
You may find you don't need the end sear.
SteveSteve
Caledon, ON
-
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 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
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum