EL Capitani!

Have you done prime rib on the BGE?

If so post up some know how, tips, pics, and general tomfollery!

BGE?

big GREEN egg...

I haven't done a prime rib yet. Sure would like to give it a go, though. I'm guessing that there is a slew of topics on it on the BGE forums (that's Big Green Egg forums for you, West End...)

Once you go through about 4 or 5 of them to perfect the process, please come back here and share your secrets. Thanks.

Also, Sandman - have you tried the leg of lamb recipe that is in the sticky up top? It sho' is some fine eatin'.

You have a Guru, right?

I would think that you would almost HAVE to have the Guru to do a prime rib (or at least I would want one to ease my nerves).

I would start by just following a normal, oven cooked/broiler type recipe and tweak from there. I would set the Guru to the temps given and follow thier time guidelines as well. Basically, just using the egg as your oven (kind of like I do with pizzas). You could then make your adjustments/tweaks from what you learn.

No Guru, and I ain't skeert either!

I found one recipe where the guy seared his prime rib like a steak then took the temps back down and cooked it until the internal desired temps were reached. Looked pretty phenomenal!

speaking of guru. They got one yet with a wireless card you can monitor from the net and shut it off when you are at work? Now that would be the cat's meow!

Too much of the

I know the Big Green Egg...

I used to own one before I moved from Dallas.

I'll just got sit in the corner... Yall call me when you need me

well, I found whole boneless ribeyes on sale this weekend for $3.97/pound. I'll let you know how the prime rib turns out soon enough Capt. Jon!

You ever cold aged meat? Been reading up on it. Thinking of letting the Prime Rib sit in the fridge for 7-14 days to try and cold age it.

never done it, but I've eaten at restaurants that do it in-house (in Dallas, actually). Seems like they aged theirs much longer than a week though - more like a month...but I might be wrong on that.

You keep talking about all these fine cuts of beef and I'm going to have to go out and get me a bone-in ribeye...

Prime Rib turned out great. I went simple with some worcestershire to wet the meat over olive oil, then some montreal steak seasoning finished off with cracked black peper and sea salt.

I seared the steak at 700F on both sides for 2 mintues a side, then I shut down the BGE to cool it off, once around 400F, I opened it up, put the plate setter in, returend the Rib Roast, and set the BGE to cook at 350F. I pulled it at 120F internal since there were some ladies and kids coming to eat. I'd say half was perfect rare and the other half about medium. Most of it was too done in my opinion, but everything was gone at the end of the night and everyone raved about it.

Next time I'll make sure I have a Rib Roast that's symetrical so it cooks the same thruout and pull it at 115F internal.

Sorry, no pics!

man got to try that

whats rib roast run these days $$$ wise ?