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Went overboard on the prime rib--picture heavy!

BHE1BHE1 Posts: 205
edited 6:10AM in EggHead Forum
My family (wife and 2 kids) recently relocated to Florida and this is the first Christmas I have not hosted dinner for friends/family. We wanted to keep tradition with Prime Rib for dinner but I bought way too much for 4 people--8.5 lbs.

The prime rib turned out fantastic but we had quite a bit leftover--so to spread the cheer we sent several pieces over to the neighbors house!! I love Christmas time. Merry Christmas.

Hope you enjoy the pictures.

Prep--Kosher salt, Pepper, and Herbs
Cooked at 325*; pulled at 115* for reverse searIMG_0421.jpg
Seared at 550*IMG_0422.jpg
Rested for 20 minutes and cut
Serving Platter
Now I'm ready for some Christmas Cheer!IMG_0411.jpg


  • SmokeyPittSmokeyPitt Posts: 9,862
    Very nice looking prime rib and kind of you to spread the xmas cheer. I'm sure your neighbors appreciated it.

    The blue!...someone was good this year!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Richard FlRichard Fl Posts: 8,248
    Got anymore leftovers? I'll trade! Prime rib is my favorite beef cook. Have you ever investigated doing it in a salt crust? You loose the well done ends unless you leave the ends un-salted, but worth the effort. Happy Holidays!

  • fieroguyfieroguy Posts: 777
    You ain't actually EAT that, are you???
    Looks great, thanks for posting.

    The Glenlivet was a Christmas present...
  • Looks pretty darn tasty!
  • Looks better than .........
  • I've also heard the salt crusted ribeye roast is great. I'm gonna try it next time.
    Large & MiniMax in Lexington, KY
  • BHE1 looks like you nailed that prime rib roast! :)

    Merry Christmas.
  • I was really enjoying the photos of your cook until
    I got the last pic- then I just got jealous! Looks like a perfect day! Merry Christmas.
  • planning on doing a 8.5lb (5 bone) today.... also ending with some Johnny Walker Blue and a couple of Cohiba's...I was wondering how long you cooked yours for. I was gonna sear it, rest it, wrap it in proscutto and finish at 300ish...didn't know how long to cook for...4 hours seem to long?
  • BHE1BHE1 Posts: 205

    To be honest, I'm not sure how long the roast was on the egg. I used an electronic meat probe and pulled at 115*. The egg was steady around 325 for the cook (I think the roast was on for approximately 2.15-2.30 hrs. Once it hit 115 I pulled it took out my platesetter and got the temp up to 550* for a nice sear.

    The roast turned out perfectly cooked and tasted just the same. Hope yours is a good one today.
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