This is how I cooked a prime rib roast on my Big Green Egg (BGE) on Christmas day 2008. I started with a prime rib roast, about 4.5 pounds. The night before, put the roast in a glass dish, covered with a paper towel, and place it in the refrigerator. I seasoned with the following:
- 2 Tablespoons rosemary
- 2 Tablespoons cracked black pepper
- 4 cloves of garlic
- 1/4 cup of Kosher salt
First brush the roast with olive oil, then apply seasoning on all sides.
Start by searing the roast at 600 degrees for 3-4 minutes on each side.
After searing, pull the roast off and allow the BGE to cool down to 325 degrees.
Put the roast back on the BGE, setup for indirect cooking, on a roast rack with a pan under it to catch the drippings and protect the roast from direct heat.
Cook until the internal temperature reaches 130 degrees, for medium to medium rare. It took about 2 hours.
Then pull the roast off and let is sit for about 20 minuets, covered in foil, before carving.
This is what it looked like on the plate.
Hope you have as much luck as I did. Enjoy.
yojoe (in BGE mode) out
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Filed under: Barbecue, Barbecue (BBQ), Bbq, Big Green Egg, Big Green Egg Recipes, Cooking, Food, How To, Smoking and Grilling | Tagged: bbq, bge, Big Green Egg, Big Green Egg Recipe, how to get the bark on butt o green egg, prime rib on the big green egg |