Holiday Prime Rib Cooked in The Big Easy

• Gluten free
• Paleo

• Meat

  • 5 lb Standing rib roast

• Produce

  • 1 Onion powder

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher or sea salt

Found on theheritagecook.com

Description

Ingredients

• 5 to 6 lb standing rib roast (3 to 4 ribs), ribs separated and tied back on (for the easiest carving)
• Kosher or sea salt
• Freshly ground black pepper
• Onion powder

Directions

• Set up your Char-Broil Big Easy following the directions in the users manual. Spray or wipe the entire interior with a high smoke-point oil and turn on the cooker. When the oil has stopped smoking, turn the burner off and let the unit cool. It is now seasoned and ready for cooking. If you have time, repeat the process for the best protection and to create a virtually non-stick surface. Set the roast on a heavy-duty baking sheet and let it rest for 30 minutes at room temperature to warm up slightly. Place the roast in the basket of the Big Easy, bones down, centering it on the bottom. Sprinkle the top liberally with salt and pepper and set into the Big Easy. Insert the thermometer (comes with the unit) deep into the roast without it touching any bones. Turn on the Big Easy, set the heat to medium-high (slightly to the right of full flame), put the top on and walk away. About an hour later, using a hot pad, remove the lid and sprinkle the roast with the onion powder. Replace the lid and continue cooking until the thermometer registers 140°F to 145°F for medium-rare, another hour or so; plan on 15 to 18 minutes per pound. Timing will depend on the size of the roast, the temperature setting, the weather, etc. Check this cooking chart if you prefer your meat rarer or more well done. You can double check the temperature by inserting an instant read thermometer into the side of the roast. The thermometer included with the Big Easy registered about 142°F (shorter probe) and the instant-read, inserted deeper into the roast registered 137°F. By the time it had rested 30 minutes it was perfectly and evenly cooked all the way through. Using a hot pad, pull the basket with the roast out of the Big Easy and set it on a sturdy baking sheet. If yours aren’t very strong, double them. You don’t want to drop the roast! Set the basket on the kitchen counter for about 10 minutes to cool slightly, then tip it on its side and slip the roast out and onto the baking sheet. Loosely tent with foil and let it rest for another 10 to 20 minutes before carving. This allows the roast to finish cooking and the juices to be reabsorbed back into the meat. Transfer the roast to a cutting board. Cut the strings and remove. If the butcher separated the bones, they will fall away. Using a very sharp carving knife, slice the roast into 1/2-inch thick slices and serve immediately. Store leftovers in an airtight container in the refrigerator.