"Prime" Prime Rib

Decided to jump off the cliff for Xmas dinner and do my first prime rib on the egg - without a net!

I was able to source a prime cut 8# bone-in from my local butcher, and rubbed it with kosher salt and a little "Butt Rub", wrapped in foil and into the frig overnight.

Christmas eve the wife and I attended Midnight mass, getting to bed about 2:30 in the am. Unfortunately our 19 year old (going on 6!) decided we had to get up early on Christmas morning and got us up about 6:45 . . . A pot of coffee did improve our outlook somewhat . . .

I fired up the egg at about 9 am, grabbed a Mimosa (another XMas tradition), and settled in until the heat was 230 (dome). I had installed the place setter (legs up) in between Mimosas #1 and #2 along with a drip pan, and I placed the rib on a v-rack on top of the egg grate at 10 am. Now, nap time in front of the fireplace . . .

A little after  2 pm the internal temp was at 125, so I opened up the vents wide open and watched the temps climb to "HHH" on the ol' Maverick monitor, and let it continue to cook. I pulled the rib at 3 pm when the internal temp hit 135. I let it sit for 15 minutes to let the juices settle back into the meat, and started carving. 

OMG - Daddy done good!!!  The outside was crusted beautifully with a nice smoke ring, the end cuts were medium-well, the middle cuts were rare, and perfection was damned near achieved.  We served it with Rosemary potatoes, a salad, and a bottle of 2007 Merryvale Oak Knoll Cabernet. There's enough for the spousal unit and I to have prime rib tonight!

Looking back, the key ingredient? A toss-up between the nap and the Mimosas.  Both were critical. :-)

Happy holidays everyone!

P.S. Sorry about the quality of the photos - iphone doesn' cut it.  Next time it's the Nikon!