Prime Rib Roast

This was my second attempt at doing a Prime Rib roast on the Big Green Egg.

My bad with the prime rib was that I did the marinade in the morning (only because I stayed up too late the night before and didn’t feel like it making it before bed) so it could have been stronger, but the flavours were awesome.

I don’t have an exact recipe but is my standard mustard rub for Prime Rib. My mom always did a mustard & garlic rub and I’ve always really liked it and have now made it my own. I rarely make it the same way twice and it can be nice to add some fresh herbs to it as well, like thyme, rosemary or herbs de provence, especially if you do this on lamb.

I didn’t measure, but what I used was:

  • 2 cloves of minced garlic
  • grainy dijon mustard
  • smooth dijon mustard
  • worchestershire sauce
  • olive oil
  • cracked pepper

About what I did was add a bunch of grainy mustard to the bowl with the garlic, then added a couple dashes of worchesershire, then some smooth dijon and a bit of olive oil to make it bind and stick better. Not too much oil or it will be runny and wont stick to the meat.

After I put it all on the meat I gave it a good dose of fresh cracked pepper

So then it went onto the Big Green Egg at with the plate setter on, feet up, directly on the grill at about 550F for about 10-15 minutes, to give it a bit of an indirect sear.

These are the pics at the end of that 15 minutes…

At this point I shut the Egg down and let the temp drop to about 350-375 where it sat for the next couple hours of cooking.

I know I have said this before, but I no longer cook to time, I cook to temperature. I know that drives some people nuts because they like to know exactly when dinner will be ready… but sometimes you just have to go with the flow and it will be ready when it’s ready!

When the roast hit 130F in temp I took it off to rest…

While it was resting I cooked up some Alaskan King Crab legs… indirect at about 400F until they looked done.

We ate those with some melted garlic butter as an appetizer while we waited for the meat to rest and then it was Prime Rib time!

This Prime Rib was better than my first attempt by a mile (1.6km for those of you on Metric)!!!

Happy Egging!!!

Brian

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