Salt encrusted Prime Rib for the Big Green Egg from Richard in FL

Untitled-1Another recipe submission from Richard Howe in Melbourne, FL.   Richard bought his first kamado grill in SE Asia in the 60s and has been hooked ever since.  With a recipe database that EGGceeds 100 and four Big Green Eggs, Richard is a bonafide expert in cooking kamado-style.

To submit your own original recipe to the Outdora Big Green Egg recipes contest, email your recipe to biggreeneggrecipes@outdora.com.  You can win the official Big Green Egg cookbook and also have your recipe featured at Sonoma’s first annual Eggfest.  Read all about it here.

INGREDIENTS:

1 4 3/4 Lb Prime Rib, 2 Bones

Rub:

6-8 Cloves Garlic

Black Pepper, Fresh Ground

Cavender’s Greek Seasoning

3-4 Twigs Rosemary, Fresh, Leaves only

2-3 Tbs Herbs de Provence

Salt Coating:

2 Cups Morton’s Kosher Coarse Salt

1/2 Cup Extra Virgin Olive Oil, EVOO

1/2 Cup Water

1/2 Cup Merlot red wine- DON’T MIX w/salt

NOTE: Amounts will very depending on size of roast!

PREP & Cooking Time Line

1:30 PM                                Rubbed into Refrigerator

4:30 PM                                Removed, Internal–50°F

5:30 PM                                Dome 225°F, Internal–60°F

5:45 PM                                Dome 250°F, Internal–64°F

6:00 PM                                Dome 275°F, Internal–75°F

6:15 PM                                Dome 300°F, Internal–90°F

6:30 PM                                Dome 300°F, Internal–98°F

6:45 PM                                Dome 300°F, Internal-107°F

7:00 PM                                Dome 350°F, Internal-127°F

7:15 PM                                Dome 350°F, Internal-135°F

REMOVED & TENTED

8:00 PM                                Internal 145°F Had Dinner!!

Procedure:

1              Rubbed the roast w/ EVOO and seasonings, cut slits in roast for garlic- the more the better and placed in refrigerator for about 3 hours. Overnight is ok. Considered inexpensive yellow mustard for rub to hold rub, but this time opted not to.

2              Removed the roast from the refrigerator a couple of hours before cooking and let get room temp. Came out of refrigerator at 50°F internal and 1 hour later was 60°. Just liked the picture all seasoned up.

3              Made a mixture of Morton’s Kosher Coarse salt and some EVOO & water, just a little of each liquid. . Placed the roast in a metal pie pan w/some aluminum foil underneath it Poured 1/2 Cup Merlot in the pan under the foil. Cover the roast with the salt, bones down.

4              Had Large BGE set up for indirect, plate setter legs up, no drip pan. Brought temp to 325°F, When reached added about 6-8 sprigs rosemary branches and 4-5 small pieces apple wood for flavor.

5              Took 4 Baking potatoes and rubbed w/EVOO and a little salt. Placed on BGE w/ roast.

6              Removed at 135°F, total cook time of 1 hour and 45 minutes and let sit covered in aluminum tent 45 minutes. Temperature rose while resting to 145°F This crowd of 4 likes the roast medium. Great timing.

Note: We like medium meat so let stay until 135F. For more rare pull at 125-130F, your call. It rose 10F while resting 45 minutes.

BE SURE TO SCRAP SALT OFF BEFORE CUTTING AND SERVING!!

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