recipe
The Big Easy® Prime Rib Recipe
5.0

Often the stuff of celebrations or fancy buffets, prime rib – also known as a standing rib roast – is prized for its tender and juicy flavor profile. But that “prime” cut often comes with a “prime” price – which is why it’s important to get it right the first time, every time.

Before You Buy: Choosing the Right Cut

Standing before the...
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Ingredients
5
lb. rib roast
1
Tbsp sea salt
1
Tbsp freshly ground black pepper
Directions
1
Place beef roast in cooking basket -  insert a reliable oven proof meat thermometer into the center of the meatiest part of roast.
2
Place basket in The Big Easy cooking chamber and turn on unit.
3
Cook to an internal temp of 135F degrees for Rare & 145F degrees for Medium-Rare.
Hot Tip: 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.
4
When internal temp is approximately 5-10 degrees 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.
5
The resting time is approximately 20 minutes before slicing.
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