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BrianS
12-21-2013, 09:16 AM
Doing a prime rib this evening in my Green Egg. This is one of the few cuts of meat I have never done. Do any of you have any ideas for this? Even a link to others doing this would help. I tried to search here but nothing showed up that I was looking for.

BBQ Bandit
12-21-2013, 09:22 AM
Here you go... http://www.bbq-brethren.com/forum/showthread.php?t=111970

JMSetzler
12-21-2013, 09:24 AM
I did this one on my Kamado Joe:

http://youtu.be/EmhwBH383nw

This was delicious!

Gore
12-21-2013, 09:27 AM
Easiest thing you can cook. There's a lot of basic information in this thread, including some cooking times, information on reverse sear, and what temperature differences do. Please be sure to contribute to it when you're done!

http://www.bbq-brethren.com/forum/showthread.php?t=150482

Ron_L
12-21-2013, 09:33 AM
The thread that Gore linked is a good starting point.

I like to season mine with either Montreal Steak Seasoning (you can give it a spin in a coffee grinder to make the bits smaller) or a mix of olive oil, garlic and rosemary. After the discussions here on rib roasts I've started cooking mine at 225-ish until it hits 125 internal and then resting. You can give it a sear if you want to, but I've been getting a nice outside without it.

BrianS
12-21-2013, 09:35 AM
Easiest thing you can cook. There's a lot of basic information in this thread, including some cooking times, information on reverse sear, and what temperature differences do. Please be sure to contribute to it when you're done!

http://www.bbq-brethren.com/forum/showthread.php?t=150482

thanks!!! :becky:

BrianS
12-21-2013, 09:36 AM
I have a question............

How would it be to put about a cup of beef broth and cup of red wine in the drip pan during the cook?

Jstroke
12-21-2013, 11:18 AM
Hook
Drink the wine and inject the broth. Seriously if you want to go all the way take the broth and the wine and make a reduction. Or inject them and make a reduction. I would just use water in the pan if you want more moisture. In BGE you dont need it though. On prime rib i am a big fan of simple. Rub down wth a little olive oil plenty of kosher salt and pepper. Let ir rip. Remember to pull about 5 degrees before done and wrap it and let it rest.

Grillman
12-21-2013, 01:40 PM
I have a question............

How would it be to put about a cup of beef broth and cup of red wine in the drip pan during the cook?

I would increase the beef broth to about 4 cups, or more. And while the
Roast is finishing and resting, make an "Au Jus" to go with the roast.
I like to ad a little corn starch slurry or a little flour & water slurry to
thicken the juice up just enough so it "grabs onto" the meat. Not thick
like a gravy, just thick enough to put a thin coat on the meat.

Also, a Horseradish sauce and a Blue Cheese dressing also go great
with Beef, especially a Prime Rib Roast.

BrianS
12-21-2013, 03:43 PM
Thanks all! I really appreciate all the input on this! Y'all are truly BBQ Brethren :)

I'll have pics later. Have a wonderful weekend everyone :)

landarc
12-21-2013, 03:57 PM
I use a oven pan, filled with aromatic vegetables, and with a 50/50 mix of wine and either water or beef stock. I use two cups, but, more is not a problem. I don't want too little, that can cause burning of the veggies.

Abelman
12-21-2013, 04:06 PM
Here's an old thread I did someplace else. Very simple and hope it helps:

"Well, I got a good deal on some Rib-eye, bone in roast so I figured I'd smoke one for Easter.

http://img.photobucket.com/albums/v73/abelman/Bought.jpg

http://img.photobucket.com/albums/v73/abelman/5andahalfpounds.jpg

Tried some basic stuff as well as some new stuff in the prep. As for the marinade, I mixed some honey, Worcestershire sauce and EVOO. I put it in the microwave for about 15 seconds so the honey would mix in. I basted it for the paste as well as doing a little injecting. As for the rub, equal parts black pepper, kosher salt and ground garlic:

http://img.photobucket.com/albums/v73/abelman/Ingredients.jpg

Put it on with Apple wood at 250. In the mean time, we made some twice baked potatoes (smoked), onion butter sauce and some sauteed mushrooms and onions:

http://img.photobucket.com/albums/v73/abelman/SmokedTwiceBaked.jpg

http://img.photobucket.com/albums/v73/abelman/OnionButterSauce.jpg

http://img.photobucket.com/albums/v73/abelman/SauteedOnionsandMR.jpg

Took the RR to 135 internal and foiled it for an hour:

http://img.photobucket.com/albums/v73/abelman/IntoFoil135a.jpg

Then, the bone/ribs fell right off and ready for slicing:

http://img.photobucket.com/albums/v73/abelman/Finished-10.jpg

http://img.photobucket.com/albums/v73/abelman/Done135a.jpg

Dinner was served:

http://img.photobucket.com/albums/v73/abelman/Plated.jpg

Happy Easter everyone :thumb:"

I know it 's an old thread so Merry Christmas seems more fitting!

BrianS
12-21-2013, 04:58 PM
Wow Just WOW!
Why dont we do Rib roasts more often? I know I am!

Cheers Everyone!

SoCalWJS
12-21-2013, 05:29 PM
Wow Just WOW!
Why dont we do Rib roasts more often? I know I am!

Cheers Everyone!
Why not so often? Easy! $$$$ (but I still several a year, especially between Thanksgiving and New Years - Hopefully one in the next week or so. I've become quite fond of the pre-seasoned ones that Costco puts out this time of year)

BrianS
12-21-2013, 09:33 PM
I hate to say this but it got gobbled up before I could get pics of it. It was VERY GOOD!
This was better than most I have had in any resturaunt. Our guests said it was the best they ever had!
I want to thank EVERYONE here! Y'all are for sure BBQ Brethren! We are so fortunate to have a great site like this where we can all share information and give advise! I didnt grow up in the internet age and knowledge was nowhere near what it is today! THe next one I do will come with lots of pics I promise!
I wish everyone here a VERY HAPPY HOLIDAYS!
Merry Christmas and a very HAPPY NEW YEAR :)

Gore
12-21-2013, 09:36 PM
^^^ You're welcome, but the hardest part of BBQing prime rib is purchasing it. It really is the easiest thing to cook. Glad you and your guests loved it. :thumb:

BrianS
12-21-2013, 09:44 PM
^^^ You're welcome, but the hardest part of BBQing prime rib is purchasing it. It really is the easiest thing to cook. Glad you and your guests loved it. :thumb:

I agree good buddy! Its ashame it is soooooo expensive but the way I see it, this is the holiday season and its worth it.
Gore, I plan to do another one in the next few weeks and I will take pics of all the steps for that great thread you started. I dont claim to be an expert at all as this was the first one I ever done BUT you and others are right in that if you know anything at all about cooking you really cant mess this up. I've paid alot more $$ for what I call mediore RR in resuraunts. JUst goes to show that if you want something done good one needs to do it themself. :wink: