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How would you prepare and cook an 8 lb prime roast

BootlegBootleg Posts: 49
edited 9:34AM in EggHead Forum
I bought an 8 lbs prime standing roast, bone removed for dinner tomorrow evening. Please post how you would prepare and cook such a beautiful piece of meet. Pictures are always NICE! Thanks!



  • Village IdiotVillage Idiot Posts: 6,958

    Dripping Springs, Texas.
    Just west of Austintatious

  • Lanier JimLanier Jim Posts: 505
    Boot - you will get some great ideas...not from me - never cooked one you...but I wanted to offer my asistance in eating it. :laugh:

  • HossHoss Posts: 14,600
    Rub it and roast it. B) Cover liberally with your favorite steak rub,heavy on S&P,some use rosemary,garlic cloves etc.It is all your preference,use what YOU like. I prefer to roast mine at 250-300 MAX Dome temp,pull @ NO MORE than 125 Internal temp.Tent with AF,rest AT LEAST 10,15-20 is better minutes.Slice it and enjoy a slice of Heaven on earth!That's my way.There are hundreds.All I can say is the only way to ruin a RibRoast is to overcook it. :)
  • BootlegBootleg Posts: 49

    How long would you estimate an 8 lbs roast to cook? Thanks!

  • HossHoss Posts: 14,600
    It has a LOT of varibles,I would allow myself 3-3.5 hrs @ 300 Dome,another 15-20 mins for resting.It's more a temp thing than a time thing and each piece of meat is different.If you pull @ 125 IT and wrap it will hold an hour or so without gettin cold or overcooking.HTH.
  • AZRPAZRP Posts: 10,116
    Coat it liberally with rosemary salt and pepper, get the Egg to 500 dome. Put the meat in and set the vents for 350, daisy small holes all the way open. Pull at 125 internal and let rest. -RP
  • I am officially DROOLING.
  • DrZaiusDrZaius Posts: 1,481
    Here is what I did a Last week. It came out real well and I was able to make an Au Jus to go with it at the same time.

    Good Luck
    This is the greatest signature EVAR!
  • HossHoss Posts: 14,600
    DUDE,that looked DIVINE! ;) As close to perfect as I've ever seen! :)
  • ResQueResQue Posts: 1,045
    I like Tyler Florence's recipe for prime rib, I haven't done one on the egg because the last time I did one, I didn't have the egg. I think you could adjust the recipe for the egg though. High heat to sear the outside and drop the temp for the roast.
  • Little StevenLittle Steven Posts: 28,817

    I would do it at 250-275* until 120 internal. If it needed a sear at the end I would do it. Most times they don't. Rest fot twenty minutes under foil.



    Caledon, ON


  • Little StevenLittle Steven Posts: 28,817

    Honest I didn't read your post before I replied...Master B)



    Caledon, ON


  • Rolling EggRolling Egg Posts: 1,995
    Heres one I did using the reverse sear method that Little Steven is talking about.
  • EggZactlyEggZactly Posts: 39
    We just did a small 2 1/2 pound standing rib roast (there are only 2 of us) and followed the advise of JerryD: Rib Roast.html

    We let ours "age" for 2 days in the fridge wrapped with a towel. I rubbed it with herbs de province and a little salt.

    We used cooking temps for medium (indirect cooking at about 225 degrees until meat temp is 125, then take out plate setter and roast, bring up Egg temp and put meat back on in a V rack; sear at 500 degrees until meat temp is 140; take off and let rest wrapped in foil until meat temp is 150 degrees). The center was medium rare, and the ends were medium. Which kept both of us happy.

    For an 8 pounder, you're probably looking at around 3 1/2 to 4 hours to get it to 125, then a little while longer while you do the sear (time to get Egg temp up plus 5 to 10 min for the actual sear.)
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