Succeed with your Big Green Egg barbecue rib.
Cook in two steps to make meat juicier than traditional grilling. With incomparable results!
Recipe for grilled prime rib at
Big Green Egg BBQ .
As the name suggests, rib rib is a superb piece of ribs with bone.
We use here a rib of beef with a dry or dry-aged ripening (ask your butcher to advise you if you hesitate).
During this maturation process, the meat loses up to 20% water, which gives a more intense taste and increases tenderness.
Since the meat has lost a lot of water in preparation, it must be avoided that during cooking, this beautiful piece of butcher will harden or dry out.
For this, we suggest you to cook the meat in two stages.
Thus we will get a meat more juicy than traditional grilling.
For 4 people :
1 rib of beef (French) of 1 kg
coarse sea salt
Required accessories (see opposite):
Ceramic diffuser convEGGtor
Digital thermometer
Kevlar and nomex heat resistant glove
Cast iron grill
Heat the
Big Green Egg to 120 ° C with the convEGGtor and standard stainless steel grill.
Cut a piece of fat from the rib of beef, and streak its surface before coating it with coarse salt.
Place the small piece of fat 1 to 2 minutes on the EGG grill to melt slightly.
Grease the grill with the fat thus prepared.
Place the rib of beef on the grill and place the piece of fat on the meat.
Close the barbecue lid and cook the meat slowly for 30 minutes.
Remove the fat from the meat, turn the meat over and put the fat back on it. The piece of fat on the meat gives it an even more intense flavor.
Close the lid and cook the meat to a core temperature of 42 ° C. Check this temperature with the direct reading digital thermometer.
Remove the meat from the Egg, place it under aluminum foil and remove the convEGGtor stainless steel grill with the heat-resistant barbecue glove.
Place the cast iron grill in the Egg, close the lid and heat the Egg to a temperature of 250 ° C.
Grill the rib of beef now for about 2 minutes on both sides to mark the meat nicely.
Remove it from the rack, sprinkle with coarse sea salt and let it sit for 10 minutes.
Cut the meat into thin slices and serve, for example, with onion puree made with steamed white onions and seasoned with sushi vinegar, grilled onions, roasted asparagus and cherry tomatoes in a bunch. stewed.
Enjoy a slice of meat and mashed onions ... and you will be transported to paradise ...!
Enjoy your meal.
