Low & slow Prime Rib
Prime rib cuts are one popular low and slow meat dish, especially if you have an “egg” barbecue.
Key to succulent, flavoursome meats is the type of barbecue, smoker, or oven being used, the coals, sauces, marinades, rubs, herbs and spices, length of cooking, and temperatures.
This recipe comes courtesy of BBQs & More, created to be cooked in its Big Green Egg barbecue. Add your own next level culinary creativity, specially tailored to your taste, before cooking.
Serve American style with sauces, cornbread, bourbon and coffee beans, and coleslaw, or New Zealand style with roughly chopped iceberg lettuce for crunch and palate cleansing, and balsamic and brown sugar macerated tomatoes for extra tanginess.
INGREDIENTS
- 2.5 – 4kg prime rib roast
- 1 Tbsp olive oil
- 2.5 – 4 tsp flaky sea salt
- Fresh cracked pepper, rubs, herbs & spices
METHOD
- Two hours before cooking, rub the roast all over with olive oil, chosen rubs, herbs and spices, and generously sprinkle with salt. Leave at room temperate for two hours.
- Set the barbecue for indirect cooking at 177°C. Place the roast fat side down over the coals and cook until the internal temperature reaches 46°C, approximately 2 hours. Remove the roast and let rest.
- Set the barbecue for indirect cooking at 260°C. Place the roast in and cook until the internal temperature is 55°C (about 10 minutes). Remove from barbecue, leave to rest for 10-30 minutes, slice, add salt and fresh pepper to taste, and serve.
