Apr 222011
 

Just a quickie today – a nice four-rib standing prime rib, roasting away in the Big Green Egg. Prime rib was on sale, $8.80 a kilo, so I grabbed this beauty to wile away the afternoon on a holiday Friday.
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I went super simple on the preparation, nothing but letting this gorgeous chunk of protein come up to room temperature, a quick rub with some good olive oil, and a heavy dredging of coarse kosher salt, fresh ground pepper, and granulated garlic.
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I fired up the Egg and got the temperature to 260 C (that’s about 500F for you folks down south) and loaded in the beef. Then I shut the vents tight and let the temperature fall while the beef got a nice sear on the outside. When the temperature got down to 150 degrees C (300 F if you count that way) i re-opened the vents and let the temperature settle there. It’s roasting away now, low and slow, and the aroma is incredible. I’ll shoot some more pics when it’s done.

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