Help. I picked up a rib roast yesterday at kroger since they were on sale. Seeing how I have never cooked prime rib before, I figured I would ask my fellow THF buddies if any of you have a good recipe I could use......

What do you have?

olive oil and montreal steak seasoning - let it come to room temp and sear it on all sides in a cast iron skillet then toss it in the oven at 325 and a meat probe and pull when it hits 120 and tent it with foil and let is rest for 10 minutes - hard to mess it up really

make sure you make a nice horseradish sauce with it

I have a ronco rotisserie I thought about using to cook it.

Wow you are the second person I know that bought one of those.

I made one last Saturday, I did olive oil, rosemary, garlic, salt and pepper; then put it through the blender. I rubbed down the meat with more olive oil and then rubbed the seasoning on it. I then smoked it at 250 until internal temp to 130, let it sit in the cooler for 2 hours because I overestimated the time it would take. I had a 10lb and it took about 4 hours to get to that temp. I then made a huge fire to seared each side for maybe a minute. A really good horseradish sauce is a must, I like to feel a little sting in my nostrils.

Looks legit - I would have figured taking it to 130 and letting it sit in a cooler for 2 hours it would have been way more done than that looks

I thought so too, it being my first one I think I got away lucky on it sitting in the cooler so long.

I'm gonna toss a 7.5 pounder on xmas day - I've got two boneless 15 pound CAB ribeye roasts sitting in the fridge I'm going to portion out into individual steaks with the exception of the 7.5 pound slab

Gonna deep fry a 16# bone in prime angus ribeye can't wait .

Been wanting to try this....

I had a chicken rib eye at restaurant before and I wasn't very impressed with it. This was at a place where all the food was good, however GOOD LUCK on your endeavour!

Turned out purrdy good, 3 minutes per pound @ 350* was a little to rare
For the family. I thought I'd was just right! So might need to adjust cooking time.

This is the one I use and it is fantastic.

http://allrecipes.com/recipe/221958/chef-johns-perfect-prime-rib/

Well it was a success. I basically softened some butter and mixed in some salt, pepper, garlic, garlic pepper and oregano. Smothered put it in my trusty ronco Set it then forget it..... I was skeptical about cooking it in the rotisserie but glad I did. It turned out great.....

It ended up cooking longer than the 18 minute per pound to reach 120. I think it is because I did not let it set to room temp before cooking.

Put whatever seasoning you want on the roast. Put it in the oven on a roasting pan elevated off the pan on a rack and set the oven to the lowest temperature it will do. Put a digital thermostat probe in the meat and cook until it is 120 degrees. Take out, rest for 30 minutes minimum. Crank the oven to its hottest temperature. After the rest put the roast back in the oven for 10-15 minutes to get a seared exterior. This is the best method to guarantee a perfectly rare/medium rare roast. It will be consistantly the same color throughout. No grey, well done ring.

I'd eat the snot out of that.

Here’s mine for reference. Cooked 2 - 6#ers for Christmas. We’re awesome again

My favorite thing to smoke on my BGE is a good Prime Rib. Grocery store will run specials on them around the holidays for around $5.00/lb. Here’s my 2 favorite recipes.

Prime Rib Roast
Seasonings
Pepper
Garlic salt
Chopped dried onions
Chopped dried garlic
Au jus sauce x2
Liquid smoke

1-2 days before cooking, place rib roast in a baking tin and season rub with GS, pepper, dried onions and garlic. Pour in 1 bottle of au jus and a bit of liquid smoke. Put in fridge. Turn roast over every few hours as you enter the fridge. Saving the cut sides for last. The roast will slowly absord the liquid. Especially the cut sides so save them for last.

Now I have done at least 10+ trying different methods and always heard/ read to have the roast room temp before smoking. My results show that a room temp roast will be more medium and dryer at 135 internal degree temp than a cold roast. I usually sit it out about an 1 hour before cooking. Results should be a rare/med rare roast at 135 internal temp.

Keep smoker between 200-225. 5lb roast should take 3.5 hours. I start checking the internal temp at 3 hours at 200. Checking every 30 mins. This will give you a time estimate of when the temp hits 135. At 135, pull off the roast and rest for about 10-15 minutes. In the mean time, prepare the other au jus bottle and horseradish.
The roast should be a bit on the rare side which is the my preference. My wife like hers “ not pink”, so I cut a slice and place in a medium heat skillet for about 2-3 minutes per side. Same as a restaurant will do. Keep end pieces and scrapes. You can always freeze the left over roast and eat later.

Recipe #2 - Prime Rib Soup

Scrapes and end/seasoning edge pieces - approx 1-2 lbs.
Au jus sauce
Sour cream

Place in soup pot and add water to about to cover the meat about twice as high. Slow boil the meat until about half of the water is left and should start turning a weak coffee color. Add au jus sauce and water to about twice as high again. Slow boil until you taste a good salty base. Add 1-2 tablespoons of sour cream and the color should change to a rich brown color. Serve as is or over white rice. Awesome and hearty soup for cold days.

Enjoy!

Liquid smoke. I thought that was censored on here.

I threw up in my mouth. Stuff is pure poison

I have one for years...just bought my son and wife for Christmas....he so wanted one.

Don't have a recipe, but my son in law did a prime rib in his home built smoker for Christmas dinner that was the best I have ever had anywhere. I am never gonna have to grill or smoke again - I will be just calling in my orders...

Prime Rib on the Big Green Egg has become our Christmas dinner go to the last few years. It's awesome. Smoke it first and then do the reverse sear. Usually pull it around 120 and tent it while I bring the egg heat up for the sear. Comes out absolutely perfect. Salt/Pepper/Garlic/Olive Oil and some rosemary sprigs. I'm ready to eat another one right now.