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
How Do You Cook A Prime Rib Roast?
Options
Cullum
Posts: 215
First time. How do you do it?
Comments
-
I'm in the low&slow camp-250*F+/- on the dome-about 25 mins/#. Check for desired finish temp. I rub with kosher salt and fresh ground pepper. I use some Jak Daniel's soaked oak if I have it otherwise oak smoke wood. You get a very even finish across the entire roast diameter. Enjoy-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
Same as Lou. Did one for Easter and it was awesome.Keepin' It Weird in The ATX FBTX
-
Yep, Lou nailed it. It is one of the easiest things you will do. If you have a Maverick type thermometer you can get it right to the middle and it really makes it easy.
-
Low & slow hear as well ... though I enjoy a rub down with smashed garlic cloves and a nize slather of dijon mustardrubbed all over the meat. It is a good thing!
-
I do mine the opposite way and love the way it comes out. I use EVOO, Kosher salt, black pepper and garlic powder on the roast. I setup the BGE indrect and get it up to about 500 degrees or so. Put it in a rack and leave it at that temperature for about 20 minutes. Then I adjust the vents to bring it down to 350 and just let the temp drop. This puts a nice crust on the roast. I remove it when the internal temp reaches my target.
Large BGE
Barry, Lancaster, PA -
I am in Shiff's camp. High temp first then drop to 350 'til desired temp is reached.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=897781&catid=1
-
I do mine the opposite way and love the way it comes out. I use EVOO, Kosher salt, black pepper and garlic powder on the roast. I setup the BGE indrect and get it up to about 500 degrees or so. Put it in a rack and leave it at that temperature for about 20 minutes. Then I adjust the vents to bring it down to 350 and just let the temp drop. This puts a nice crust on the roast. I remove it when the internal temp reaches my target.
That sounds good also. Might try that next time. -
My neighbor does it pretty good, I tried as well and must say it works/rocks. (He knows egg)Be WellKnoxville TN
-
Here's how I did mine and it turned out REALLY Egg-cellent!!Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
-
What internal temp do you aim for with prime rib for medium rare?
-
I now do the high temp at 500 method, shutting down immediately to 350. Took this from Whiz's site -- Mad Max Prime Rib. For medium rare, pull at 125, and let rest for 15 minutes. As we like to cook to temp, medium rare is about 130.XL BGE - Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber Smokey Joe
-
I second Shiff, however you left out an important detail. . . Bone in or out? Bone out, your internal temp doesnt climb as much once you pull your meat. So, if your target is 140 (which is medium. . .But too done for me ) you want to pull around 135 and wrap and hold in cooler or oven (do not turn on oven) for 30mins before slicing. Bone in, I have had temps climb 10 degrees after pulling.
Mike -
I used to blast or sear it, but I like a uniform cook throughout, so I prefer a low temp cook the whole time.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
-
Dr. BBQ has a great video. Click here.I did it his way and it was fantastic. See below.Dripping Springs, Texas
-
As always H_D-tremendous presentation and photos-looks great!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
-
Thanks, Lou !
I've never been a huge Montreal Seasoning guy but this looks awesome. Might have to try again (it's been a while so who knows?)Keepin' It Weird in The ATX FBTX -
I'm with the "start at a higher temp" club. I go 450 for the first 20 minutes and then drop down to 325 for the rest of the cook. As long as you have good thermometers that are calibrated correctly and you pull it when it gets to your desired doneness you will be fine. I think alot of people get scared about doing a rib roast because it is such an expensive cut of meat but in reality nothing could be simpler to cook.
-
That looks delicious!
-
450-500 20/30 min close down 325-350. Salt and pepper. Never had a frown yet. I pull mine 8-10 before target temp let rest 10/25 mins the bigger they are the longer the rest. ;D
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