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Home arrow Cookbook arrow Recipes
Categories Beef Green Egg Roast Prime Rib
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Green Egg Roast Prime Rib
Description:If ever a piece of cooking equipment makes a difference in the quality of the final product it is the Green Egg, a space age high tech ceramic smoker/grill designed along the lines of a centuries old oriental brick/clay oven. It works like a wonder with a huge margin of error, especially for fish which normally if over cooked will be dry and crusty. Not so with the Green Egg, where even with a doubling of the normal cooking time, the fish remains moist and succulent. Although excellent on most any covered grill or kitchen oven, the Green Egg prepared prime rib roast with garlic herb rub is as good a beef entrée as you will ever enjoy – truly exquisite and amazingly simple.
• 6-8 lb Prime Rib Roast of Beef (3 to 4 ribs any less and no leftovers)
• 1 Cup red wine
• 1 Cup water
Moist Garlic Herb Rub
Creole Spice
Yorkshire Pudding
Instructions:Rub roast all over with Moist Garlic Herb Rub, cover with plastic wrap or large plastic baggie and let refrigerate at least four hours or overnight for a stronger flavor. Soak wood chunks in water for at least 1 hour. Before making fire, remove rib roast from refrigerator to allow it to come to room temperature.

Prepare fire as directed for grill. Adjust dampers to set grill temperature to between 250° to 300°. Add wood chunks. Remove roast from refrigerator and set rib side down V rack over a disposable roasting pan. Pour 1 cup red wine into roasting pan and place on grill grate. Cover and cook for one hour. Add more wood chunks and turn roasting pan to insure even cooking. Cooking time will vary depending on desired doneness and grill. Slow cooking will insure an even doneness throughout. Allow about 25 - 28 minutes per pound for rare to medium rare. For medium rare remove roast from grill when internal temperature reaches 130° in thickest part. Place on slicing board, cover with foil, and allow to rest for at least 15 minutes or longer if preparing Yorkshire pudding. Roast will continue cooking while resting. Slice thickly and serve with horseradish sauce and Yorkshire pudding

Notes:Try with tenderloin (shorter cooking time) and sauce bernaise
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Thu 15 Dec 2005 21:54:17 UTCViewed:17939 times
Author:W. Scott
Rating:3,33 (9 votes)

recipe rating
1 (bad)5 5 (good)

Joe ClarkComment added on: Sat 24 Dec 2005 00:49:45 UTC
Wow...sounds awesome...would like to get the recipe for the garlic herb rub....and what wood chunks are you using? Great job.

Happy Holidays,

Joe Clark
bert rComment added on: Thu 24 Dec 2009 14:06:21 UTC
i have an 8 lb. rib roast, it should take about 2.5 to3 hrs, but we are going to church at 5 and need to eat by 8, what would you do?
Backyard 101Comment added on: Sun 20 Jun 2010 03:18:34 UTC
I also would like the garlic herb rub recipe. Thanks
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