Prime Rib In The Big Green Egg – Redux

In the first installment, I seasoned a nice chunk of prime rib and put it in the Big Green Egg. It was started at 210C / 500F to put a “sear” on the outside. Once the meat was in the egg, I immediately closed the vents to get the temperature down to a nice low roast. After four hours of cooking at 150C / 300F (and filling the neighbourhood with a killer aroma) the chunk of prime was ready to come out of the egg.
Note the temperature probe in the side of the roast. When you cook like this you need to work by the internal temperature of the meat and not just do the ol’ “so many minutes per kilo” thing that our mothers loved. Prime rib works best when you cook it to 60 degrees C (135 F) and then pull it from the heat, tent it with thick foil, and let it rest. While it rests, you can gaze upon the glory of the beef and let your mouth water a bit.
After covering with foil and letting rest for a full 20 minutes, the temperature had climbed up to 63 C (144 F) and it was time for slicing.
All hail the meat.
And yes, it is as tender and as moist and as packed with flavour as you would think. This is the only way to cook prime rib, and yet another reason to invest in a Big Green Egg. The ability to sear it way up in the high heat and then drop the fire down and roast for hours at a rock-steady temperature for hours is just something you are not going to get from any other rig.

Bon appetit!

This entry was posted in Barbeque Is Not A Verb, Beef, General Drivel. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *