A twist on the Garlic Herb Butter Prime Rim Recipe making the Rounds

The Best online firearms community in Louisiana.

Member Benefits:

  • Fewer Ads!
  • Discuss all aspects of firearm ownership
  • Discuss anti-gun legislation
  • Buy, sell, and trade in the classified section
  • Chat with Local gun shops, ranges, trainers & other businesses
  • Discover free outdoor shooting areas
  • View up to date on firearm-related events
  • Share photos & video with other members
  • ...and so much more!
  • parallel

    Often Beside Himself
    Rating - 100%
    2   0   0
    Mar 3, 2009
    796
    16
    LaPlace, Louisiana
    There's a recipie for Prime Rib with Garlic Herb Butter making the rounds on social media. I modified that recipe today for an addition to the usual Christmas feast fare. Instead of the oven method I did a reverse sear on the Big Green Egg... it was excellent.

    • Prep the rib roast as per the original recipe.
    • Set up charcoal cooker and for indirect cooking and bring to 225° at the grid
    • Place pan with "v" rack and roast in the grill
    • Add smoking wood if desired (I chose to go with none)
    • Cook at 225° until the internal temperature is about 115° then remove and allow to rest
    • Set up grill for direct cooking and bring the grill temperature is raised to at least 500°.
    • Place the roast on the grid and allow to sear for a minute or so before rolling it to get an unseared portion of the roast on the fire.
    • Check internal temperature after the first few minutes. Pull the roast when the internal temperature reaches 125°.
    • Tent with foil and allow to rest for 30 minutes. You should get a 10° rise in internal temp while the meat rest which would put it at the high end of the medium rare range.

    Butter%20Herb%20Prime%20Rib%20Prep%20Christmas%202016_zpsrpvdqgpq.jpg

    Reverse%20Sear%20Prime%20Rib%20Christmas%202016_zps6zo7dwfn.jpg

    Butter%20Herb%20Prime%20Rib%20Christmas%202016_zpsifebomm0.jpg
     

    Saw

    Well-Known Member
    Rating - 100%
    18   0   0
    Oct 6, 2008
    388
    16
    New Orleans
    Thanks for the great tips! Worked as advertised.
     

    Attachments

    • IMG_1262.jpg
      IMG_1262.jpg
      240 KB · Views: 101
    • IMG_1267.jpg
      IMG_1267.jpg
      204.1 KB · Views: 99
    • IMG_1270.jpg
      IMG_1270.jpg
      228.8 KB · Views: 108

    Saw

    Well-Known Member
    Rating - 100%
    18   0   0
    Oct 6, 2008
    388
    16
    New Orleans
    That was my first reverse sear. Another tip for the uninitiated: your cut will be cooked fairly uniformly throughout. If you are planning some rare, some medium, and the ends well...not so much. Mine was cooked to 130F throughout. Great for 3/4 of the players at my house. Not so much for the one "medium plus" person. Luckily the grill was still hot.
     

    Forum statistics

    Threads
    195,221
    Messages
    1,546,088
    Members
    29,168
    Latest member
    Lyle.lejeune2017
    Top Bottom