Christmas Prime Rib Recipe

Posted by Earl on December 15, 1999 at 22:15:45:

Hi! We haven't had time to post lately, but have received a few e-mails requesting the Eggtoberfest prime rib method.

We started out with a 5 lb. prime rib roast with the bone attached. We had the bone removed by the butcher so we could place garlic, onions or shallots and seasonings between the bone and the roast. We have also made the roast with smoked bacon between the bone and the meat. At this point I would recommend to go easy on the garlic as we also inserted garlic slivers into the fat-cap. We seasoned with Char Crust Roto Roast, however, you can use any seasonings you like (such as salt or seasoned salt, crushed pepper corns, garlic powder if you decide not to insert slivers of fresh garlic, Montreal steak spice, etc.). We reattached the bone with butcher's twine, tightly wrapped in cellophane and placed it in the fridge over night.

Removed it from the fridge approx. 2 hours before cooking to bring it to room temperature. Brought Egg temp. up to 350 - 375 F. Placed the roast on a rack over a disposable drip pan. If you wish to save the drippings, place the drip pan on a pizza stone. Cook the roast until desired internal temperature (i.e. 140 F for medium). Once the roast is done, remove from the egg and let rest for approx. 15 to 20 minutes before slicing. You can separate the bone at this point and munch away on it while the meat is relaxing.

Thanks for the enquiries, and to all a safe and happy holiday!!

Earl and Barb

.... A five lb. bone-in??? ... I'd throw it on at about 3:00 and leave it on the egg for about 2.5 hours. This will allow for the meat to sit and rest, and also, if not cooked to your satisfaction, it will still allow you some leeway to throw it back on the Egg at a higher temp.

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