YIELD:
6-8 oz per serving
PREP TIME:
5 Minutes
COOK TIME: plan on approximatel
COOKING METHOD: Barbequing and Roasting
INGREDIENTS
5 lb rib roast roast
1 Tbsp Sea Salt
1 Tbsp freshly ground black pepper
DIRECTIONS
Prime Rib, or standing rib roast, is an expensive cut of meat. Most guests enjoy it medium-rare to medium - if someone must have medium-well or well done, I recommend you finish it on the grill after cooking the entire roast. You can always add heat to something that isn't done enough, but can't take it away! - CB
Method
Place beef roast in cooking basket - insert a reliable oven proof meat thermometer into the center of the meatiest part of roast
Place basket in The Big Easy cooking chamber and turn on unit.
Cook to a to an internal temp of 135F degrees for Rare & 145F degrees for Medium-Rare. Note: To check temp, lift from time-to-time and use an instant read thermometer inserted into the roast so that it avoids fat and bone to check for doneness and even roasting.
When internal temp is approximately 5-10 dgrees below the target you desire, remove and place on plate or tray, cover with aluminum foil and a kitchen towel - allow to rest about 20 minutes while the internal temperature continues cooking the roast to the target temp.
The resting time is approximately 20 minutes before slicing