PERFECT PRIME RIB
Following these easy steps before you begin cooking will make for a juicier, more flavorful prime rib.
- Prime Rib
- Your favorite rub
- Salt & Pepper
- If the roast is frozen, put it in the fridge at least four days before you plan on cooking it. It will defrost naturally in cool temperatures over that time, which is ideal. If you don’t have that kind of time, place the sealed roast in cool water to hasten the process.
- Salt the roast on all sides the night before you plan to cook it. Leave it uncovered in your fridge overnight. This will look like it has dried out the roast, but it will actually increase the moisture in the prime rib when finished.
- Remove the prime rib from fridge two hours before it is scheduled to go in the oven; allow it to come to room temperature. This will help the roast cook evenly.
- Season the outside of your roast, using a pre-made rub, mix your own spices or just use salt and pepper. No matter what you use, sprinkle the seasonings generously.
- Set the EGG for indirect cooking with convEGGtor at 300°F/150°C.
- Place the prime rib in the center of the EGG, fat side up. Cook for roughly 15-20 minutes per pound, removing the roast from the EGG when internal temperature reaches 110°F/43°C for rare, 120°F/49°C for medium rare and 130°F/55°C degrees for medium.
- Let the roast rest for 20 minutes. In the meantime, remove your convEGGtor and setup your EGG for direct cooking at 500°F/260°C. Place the roast over direct heat for 90 seconds or until a crust forms on the outside of the roast.
- Remove from heat, slice against the grain of the meat and serve immediately.
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