As the name suggests, prime rib is a beautiful cut of beef with the bone. We prefer to use a dry-matured prime rib using the “dry-aged” method. During this ripening process, the meat loses up to 20% water, which makes its taste more intense and increases its tenderness.
° 1 prime rib of 1 kg
° sea salt
Heat the Big Green Egg up to 120 ° C, together with the stainless steel grid. Cut a fat edge off the prime rib, carefully cut it crosswise and coat with coarse sea salt. Place the small piece of fat on the EGG rack for 1 to 2 minutes to melt slightly.
Grease the grill with this piece, place the prime rib on the grill and place the piece of fat on the meat. Close the EGG lid and cook the meat. Remove the piece of fat from the meat, turn the meat over and put the fat on it again. The lump of fat on the meat gives it an even more intense flavor. Close the lid and cook the meat until it reaches a core temperature of 42 ° C. Check this temperature with the instant read digital thermometer.
Remove the meat from the EGG, place it under aluminum foil and remove the stainless steel grid from the convEGGtor with the Pit Mitt barbecue glove. Place the cast iron grid in the EGG, close the lid and heat the EGG to a temperature of 250 ° C.
Grill the prime rib now for about 2 minutes on both sides. Remove it from the grill, sprinkle with coarse sea salt and let it sit for 10 minutes.
Cut the meat into nice slices and serve for example with an onion purée made with white onions cooked in a steamer and seasoned with sushi vinegar, grilled onions, grilled asparagus and cherry tomatoes in the vinegar. steamed. Enjoy a slice of meat and the onion puree .