BGE Prime Rib. Best I’ve ever made! Au jus came out great as well
BGE Prime Rib. Best I’ve ever made! Au jus came out great as well
by jlsstory
7 Comments
cell-on-a-plane
Yum! Im making that in 3 days.
How long, what temp and no horseradish!!?
Region_Fluid
What AuJus recipe did you use? Thanks in advance
waurma
Time and temp?
JerrySenderson69
Tell us more.
Sekkyo
Doing this in days. Share more.
Did you dry brine or fridge dry it?
jlsstory
So I used @cptron’s method of stuffing garlic into the roast prior to cooking. Use a binder of your choosing, then I covered it pretty thick with [Sperry’s Prime Time Seasoning](https://a.co/d/g0QSNq9).
I started it at 250F to let it cook evenly but slowly let it climb to 275 to build a crust. I pulled it off when it hit 120F internal temp (loosely tent and rest for 12ish minutes. The total cook time was a little over 2 hours (exact timing can vary in my experience).
For the Au jus I placed a 10 inch cast iron skillet (with a little water and minced garlic) on my Conveggtor, under the prime rib, to collect the drippings. About halfway through I added some more water with a little bit of Dales marinade mixed in (but seriously not much at all. I wanted to let the drippings make the flavor) to keep it from drying out.
Edit: Forgot to mention I used 2 apple wood chunks. I like it but it’s optional
7 Comments
Yum! Im making that in 3 days.
How long, what temp and no horseradish!!?
What AuJus recipe did you use? Thanks in advance
Time and temp?
Tell us more.
Doing this in days. Share more.
Did you dry brine or fridge dry it?
So I used @cptron’s method of stuffing garlic into the roast prior to cooking. Use a binder of your choosing, then I covered it pretty thick with [Sperry’s Prime Time Seasoning](https://a.co/d/g0QSNq9).
I started it at 250F to let it cook evenly but slowly let it climb to 275 to build a crust. I pulled it off when it hit 120F internal temp (loosely tent and rest for 12ish minutes. The total cook time was a little over 2 hours (exact timing can vary in my experience).
For the Au jus I placed a 10 inch cast iron skillet (with a little water and minced garlic) on my Conveggtor, under the prime rib, to collect the drippings. About halfway through I added some more water with a little bit of Dales marinade mixed in (but seriously not much at all. I wanted to let the drippings make the flavor) to keep it from drying out.
Edit: Forgot to mention I used 2 apple wood chunks. I like it but it’s optional
Mouth is watering