Thursday, December 25, 2008

Prime Rib Using the Big Easy

This evening I will be using the Char-Broil Big Easy to cook our Christmas dinner, a 12-pound prime rib. The prime rib will be served with a green bean casserole, broccoli and baked potatoes. For dessert, I will be serving a pecan pie.

In our home, Christmas means beef. In this case, it is a prime rib roast. Although I prefer medium-rare, the rest of the family prefers medium. No problem.

I took the roast out about 30 minutes before putting it into the Big Easy. Always bring the meat up in temperature before cooking. I then seasoned it with rosemay, thyme, garlic, salt, pepper, onion powder and crushed red pepper. Then, coated it with olive oil.

After that, it went into the Big Easy with my wireless thermometer inserted into the thickest part of the roast at an angle. The tip of the probe should be close to the center of the roast.

Once done, let the meat rest for about 20 minutes or so.

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