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So what have I forgotten?..........1st time Prime Rib
Looking to keep it simple.
Salting it and letting it dry on a rack in the fridge starting tonight.
Making a paste out of a large onion, olive oil, garlic, and pepper. Will brush on right before it goes on the Egg.
Going to do indirect (was thinking about NOT using a drip pan) at 220 degrees (BBQ Guru).
Gonna throw on some Cherry wood chips.
Pulling it off at 120 IT, let rest uncovered.
Comments
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@RRP Au Jus Not quite sure what version we're on for that.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Your avatar is pretty awesome."I've made a note never to piss you two off." - Stike
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Haha John I noticed that! bummed because I had a really good pic but it wasn't there when I signed back in.
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thetrim said:@RRP Au Jus Not quite sure what version we're on for that.
RRP's Au Jus Recipe - Updated version 9-19-17
1 14 oz Swanson Beef Broth (box – not the can)
1 10-1/2 ounce can of Campbell's French Onion soup
½ of the soup can cold water
1 T Worcestershire sauce
1 teaspoon of garlic salt
1 teaspoon onion powder
1 Wyler’s brand beef bouillon cubes
1 T Better Than Beef Bouillon
1 teaspoon Chings Superior Dark soy sauce
1 teaspoon oyster sauce
Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
simmer uncovered for 30 minutes. Strain and discard onions. strain and discard onions. Serve au jus dipping sauce hot. Can be made 2
days ahead. Makes 3 cups. BTW I also make a batch of this and then pour it into large ice cube trays. Two melted cubes make wonderful Bloody Bull!Re-gasketing America one yard at a time. -
Horseradish Sauce is a must.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I believe your plan is rock solid.
Personally I would swap the cherry wood for a small chunk of oak for just a kiss of smoke. Oak and beef go hand in hand for me, but that is just my opinion.
Have an appropriate wine to pair with it? Since I use oak for smoke, I also choose a cab aged in oak as well.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Yes I have the Horseradish! I have a bunch of wine and Family is bringing more. I had some Oak chunks and will look to restock. RRP thanks for the recipe I will look to use it!
Question; should I use a drip pan and look to use some of the renderings for the Au Jus??
Thanks for all the feed back! -
Don't Egg me on said:Yes I have the Horseradish! I have a bunch of wine and Family is bringing more. I had some Oak chunks and will look to restock. RRP thanks for the recipe I will look to use it!
Question; should I use a drip pan and look to use some of the renderings for the Au Jus??
Thanks for all the feed back!
As for a horseradish - yes that is a must as well. I go simple and use equal parts of prepared horseradish and sour cream with a tad of salt. Mix well and it's best to let it sit for 24 hours.Re-gasketing America one yard at a time. -
RRP you are the man!
Thanks again -
@RRP - Love the simplicity of your horseradish sauce recipe. I will also offer that this Monday since most of the beef consumers don't like straight horseradish.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.
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@RRP - Dammit Man!! I just bought all of the ingredients for the beef consume version!!! What the hell?
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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Some finely chopped rosemary would go nice in that paste I bet“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Also first time to “dry age” a piece of meat, so thought I would post a few pics of the process. I placed it in the fridge Thurs 21st at 11pm.
The Au Jus is made along with the Horseradish sauce. -
Don't Egg me on said:
Also first time to “dry age” a piece of meat, so thought I would post a few pics of the process. I placed it in the fridge Thurs 21st at 11pm.
The Au Jus is made along with the Horseradish sauce.Re-gasketing America one yard at a time. -
I’m only looking to dry the outter surface to get a good crust! Thanks, I won’t cut on it until it comes off the Egg!!
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That is a fine looking piece of meat! Following this thread for advice and finished pics
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Don't Egg me on said:I’m only looking to dry the outter surface to get a good crust! Thanks, I won’t cut on it until it comes off the Egg!!Re-gasketing America one yard at a time.
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Don't Egg me on said:
You are in for good eats for sure.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Ron with this being 7 lbs, if I shoot for a dome temp of 220 how long would you guess it’ll take to get to an IT of 120?
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Looks good so far, I have an 8lb in the fridge rubbed with beef better than boullion s&p. Will rub with butter and herbs then on the egg at 300 tomorrow. Yours is looking good.
LBGE, and just enough knowledge and gadgets to be dangerous .
Buford,Ga. -
Nice Mark, feel free to post some pics! What temp are you shooting for and what IT are you pulling it at?
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Here's a great rib roast cook site:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html Give it a read when you have time. FWIW-
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. -
RRP said:Don't Egg me on said:I’m only looking to dry the outter surface to get a good crust! Thanks, I won’t cut on it until it comes off the Egg!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:RRP said:Don't Egg me on said:I’m only looking to dry the outter surface to get a good crust! Thanks, I won’t cut on it until it comes off the Egg!!
BTW Merry Christmas, Matt!
Re-gasketing America one yard at a time. -
Thought I'd throw in a pic of the 12lber I've had in the fridge since Thursday.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
@RRP horseradish sauce is in the fridge and @RRP au jus is in the middle of the 30 min rolling simmer. @RRP your presence at our Xmas dinner will be a strong one tomorrow. Thanks for posting those recipes. My next door neighbor @WhiteyQ made the au jus last year and said it was fantastic!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
thetrim said:Midland, TX XLBGE
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thetrim said:
Thought I'd throw in a pic of the 12lber I've had in the fridge since Thursday. -
Hook_emHornsfan_74 said:thetrim said:=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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