CB’s EZ Prime Rib in The Big Easy

Prime-Rib

Prime Rib Sliced

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!

Thanks and Welcome to the Cookout! ~ Barry CB Martin

CB's EZ Prime Rib in The Big Easy

Rating: 51

Yield: 6 servings

CB's EZ Prime Rib in The Big Easy

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!

Ingredients

  • 5 lb rib roast roast
  • 1 tablespoon Sea Salt
  • 1 tablespoon freshly ground black pepper

Instructions

  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 a to an internal temp of 135F degrees for Rare & 145F degrees for Medium-Rare. 
  4. 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.
  5. 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.
  6. The resting time is approximately 20 minutes before slicing.
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44 Comments
  1. Having a large party and want to cook a 13 pd beef roast. How long will that take to cook to a 135 or 140 degrees. Donna in Key West, Fl.

    • Donna – you can plan on about 15 minutes per pound – BUT times may vary based upon weather conditions and, most importantly, the temperature of the meat when you begin. Allow for the roast rising about 5 degrees in temperature after you remove it and let it rest. For more advice and tips for using The Big Easy to cook a wide variety of food – head over to the Char-Broil LIVE Community Forums by clicking on the link at the top of this page.

      • Hi, on page 4 of the manual is states 30 minutes per pound for pork or beef roasts. You just said 15 minutes? That’s a material difference in trying to time everything. Also, we cooked a turkey for Canadian Thanksgiving and it was the best turkey we’ve ever had. But, cook time for a 16 pound turkey took almost 3 hrs so more than the 10 minutes per pound indicated on page 6.

        I guess the best method is trial and error and go by temps as well. One other thing, when cooking the turkey the breast temp was at times 10 degree warmer than the inner thigh. We went by the thigh temp and the entire turkey turned out amazing! Better than any fried turkey we’ve had. Better than any turkey we’ve had! Thanks!

        • Kathryn – It’s awesome to hear that you’re enjoying your Big Easy! Fifteen to twenty minutes per pound is normally the standard cooktime. However, this can be affected by ambient temperatures and conditions. Visit the Char-Broil forums to see what other Big Easy users are saying. There is a link for the forums at the top of the screen. – Dustin

        • Yep Kathryn…I found the same to be true…just moved, cant find book…looked on line and it said 10 min. per pound..not enough for our room temp turkey…. standing rib roast next…so can’t get too done. I like mine rare..will stay with 10 min per pound and see how that goes. I think 18 min per pound would be better for turkey.

  2. Are there receipes just structured to the Tru-Inf. Big Easy. I am looking for good Ribs receipe and chicken etc.

    • Marie – think of The Big Easy as a rotisserie without any moving parts.

      To get ideas and suggestions from cooks who use your equipment – check out the Char-Broil LIVE Community Forums. It’s free and doesn’t require you to sign up. If you want to leave a comment, ask a question or share photos of your cooking – you can register.

  3. Hey, I want to cook a prime rib in my Big Easy, what is the minute/pound ratio that I should be looking at, especially if I want to to cook a 6 lb prime rib?

    • Mitys – plan on “about”10 -12 minutes per pound AND be sure to use an accurate thermometer to check the temp before you begin the cook – as well as during the cook. That way you know what temperature you need to make “happen” during the cooking process. For more help and tips on using The Big Easy – head over to the Char-Broil LIVE! Community Forums – just click on the FORUMS link at the top of this web page.

  4. Should this prime rib be cooked with the lid open or closed? I have done many turkeys with my Big Easy and I play with it while I’m cooking. Open for a while then closed for a while!

    • Ken, are you using a regular Big Easy Oil-less fryer or are you using the Big Easy Smoker Roaster Grill? If you are using the Big Easy Oil-less fryer, I recommend cooking with the lid off unless you need a bit more heat reflected back down into the cooking chamber. I will usually put the lid on during the last 15 minutes or so to crisp the skin on a chicken or turkey, but leave it off on something like a prime rib.

      -Michael

  5. What temp do I set on the Big Easy (Oil-less) fryer for a 5 lb. Prime Rib?
    And approx. how long. I will use a meat thermometer also. Just need to know what to set the temp at initially.

    Thanks,

    Ken

    • If this is the gas Big Easy Oil-less Turkey Fryer it should only have the on and off settings. For a prime rib, I would recommend turning the Big Easy all of the way on and then cooking it for about eight to ten minutes per pound. The food should reach an internal temperature of 160 degrees Fahrenheit. Depending on ambient temperatures cook times may vary a little bit. Please be sure to share pictures and let us know how it turns out. – Dustin

  6. Thanks for this recipe! We bought our Big Easy for Thanksgiving and are so happy to have found other uses for it. This rib roast was so delicious with just a little salt and pepper.
    Thanks again!

  7. hi we have a 9 pound rib roast (prime ribs) – cooking it saturday night in a big easy smoker roaster model 12101550 (not the digital one!!)

    how long to cook for medium rare in florida, 70 degrees outside – 10 minutes per pound – then take out at 140 degrees to rest?

    Thanks!

  8. Bryan…cooking beef in The Big Easy SRG is a bit different than poultry and allow for about 15-20 minutes per pound….BUT always check the internal temperature at the center of the roast prior to starting the cook so you have a sense of just how much cooking you need to do. And if you want a Medium Rare finished product, USDA measurement for that is 145F degrees…(meat begins to turn from pink-to-brown at about 140F Degrees) and after removing the roast from the cooker you will notice a carry-over cooking occur. This is due to the mass of the roast holding heat…So plan for that too.

    My ‘best guess’ is about 2 hours cooking and 15-20 minutes resting will deliver what you desire. Your use of a trusty meat thermomter and checking the temp in a couple places during the cook using an instant read thermometer (analog instant read thermometers cost about $5 at most grocery stores) will help you cook a perfect roast that is Dee-Lish-Us!

    And I suspect you will really like the crusty salty surface of that roast prepared in the Big Easy…I do!

  9. Going to try a 6lb prime rib roast Sunday ….have read a lot of different things , like the suggestion of leaving the lid off….plan on injecting it with creole butter and garlic ….think I will try 10 min a lb …..will let ya know how it comes out

  10. Is there anything different I have to do when cooking 2 roasts?

    I plan on cooking 2 4 1/2 pound roasts.

    • Corey,

      I’ve got a “basket” set up that someone gave me. I think it is a Big Easty Product.

      What I usually do is swap the top roast with the bottom roast about 1/2 through the cooking process. I’ve done this many times.

      I’ve also put a pork roast on top of a small turkey I was cooking. The pork drippings made the turkey taste great.

  11. I have a 11.5 pound standing rib roast. I will have it at room temperature before starting. Should I expect 15 min per pound? is there any basting required?

  12. Tomorrow I’m cooking a 9 lbs. Prime Rib with the bones still in it. I’ve cooked them before. I usually use some course ground salt and course ground black pepper. I’ll truss it up with some cooking twine.

    I do not inject (although I have in the past).

    I’m using an original Big Easy. I usually take the roast out about half way through the cooking time and flip it end to end. Not sure why I do this but it seems to even out the cooking.

    I cook for about 15 mins per pound.

    I start with the lid on (althought mine is wearing out from use). I remove the lid after about 30 mins because the crust on the beef has begun to form.

    After I flip it, I put the cover back on and leave it on for about 30 more minutes.

    About 15 minutes before the finish time, I start checking the temp really closely.

    I usually cook to medium rare so I stop the cooking about 130 degres.

    I bring the roast inside and wrap it tightly in foil and let it sit for about 20 minutes.

    I’ve done this about 5 times and it seems to work well.

    When I serve, I usually remove the bones and cut the roast into “steaks”.

  13. what is the tempature inside the Big Easy when cooking?

  14. I like this. It is the best job I ve seen.

  15. This is just amazing. I wish I could do the same.

  16. I want to start using my oil-less fryer but I have a question before I do. The fryer has 4 dots and then a flame icon. When cooking do I turn it all the way up or do I cook different thing at different setting?

    • Sean – When using your Big Easy make sure to have the knob turned all of the way on, towards the flame, to ensure that enough propane is able to flow through. This will allow you to reach the desired temperatures in your Big Easy. – Dustin

      • I have successfully cooked larger cuts of meat (above 6 pounds) at about 60-75% power in the regular Big Easy. This works especially well for pork shoulder picnic roasts and standing rib roasts. Cook with the lid off until last 15 – 30 minutes. Begin at full “on” for first 20 minutes, then lower to somewhere around the third dot (you can see the flame if you look through the holes in top of the unit – lower until flame is about 1/2 to 3/4 as high as it was) a 10 pound pork shoulder takes about 6 – 7 hours plus resting time. Just be sure to have a meat thermometer in so you can adjust flame level if things aren’t moving quick enough. I have never had anything come out dry or overdone using this method.

  17. Can you do fish in this? Will it fry or broil?

  18. How long would you cook a pre cooked ham with the tru infrared ham on the big easy oiless fryer?
    Per min / per pound?

    • Eric – Ham will normally take about eight to ten minutes per pound to cook completely through. The ham will be finished cooking once it reaches an internal temperature of 160 degrees Farenheit. – Dustin

  19. Should I remove the strings around my prime rib before putting it into the Big Easy?

  20. I am cooking an 8lb boneless rib roast this Saturday and the temp on my deck is currently zero. I am thinking to leave the lid on for the whole cooing time. I have only used the BEG twice before and it was a bit warmer any one out there cooked on a BEG in the great white North any advice. The wife’s whole family is coming to dinner and I am under pressure

  21. Pete – I now use a two stage method for preparing prime rib. First stage is placing the seasoned roast in a kitchen oven set to the lowest possible setting – on some ovens that’s 150F and others it’s 200F, Of course I check the internal temperature of the roast before I begin the cooking process so I know how much cooking needs to happen. I continue to monitor the internal temperature using either an analog meat thermometer with the face adjusted so I can easily read it thru the window on the oven door or more effectively a remote digital thermometer with the probe set and the cord connecting to the display fits snugly into the seal of the oven door so no heat loss. When the roast reaches an internal temperature of about 100F (this could take several hours) I remove the roast and let it rest, tented under foil, for about 20-30 minutes. THEN I place the roast in the Big Easy and finish it to an internal temperature of about 140F — remove it and let it finish to 145F (USDA recommended) that takes about 20 minutes or so… I use the meat thermometer to monitor this process.

    The results I’ve found are evenly cooked interior that’s pink and moist and a crusty surface that is so tasty! The Big Easy is perfect for this two stage method.

    Check out my page for more tips on “Check the starting temperature.” and why this often overlooked step in cooking is so important!

  22. by the way – the very cold weather can affect the ability of the BGE to start properly. To address this you can keep the unit (not hooked up to propane!0 INSIDE UNTIL JUST BEFORE YOU ARE READY TO COOK…THEN TAKE IT OUTDOORS, CONNECT THE PROPANE TANK AND LIGHT AS INSTRUCTIONS RECOMMEND. BTW As long as there is no wind the cold weather should not affect the cooking capability of the BGE – maybe just a bit – but my experience and that of many others suggests it will operate just fine in low temperatures. BE careful of leaving the wire mesh lid on the cooker during the cook because it will reflect IR back on the meat and can overcook – I recommend you ask Tommy, dick, Backyard Jack or Dee on the forum if you have more questions. Tommy has cooked in the BGE more than anyone I know and owns 4 or 5 of them…

  23. Is there a timing difference or recommend cooking approach for a bone – in prime rib vs. A boneless roast?

    Thanks

    • Richard – There shouldn’t be too much of a timing difference, but when you’re checking the internal temperature in several areas to make sure everything has cooked all of the way through, don’t get close to the bone as it will radiate higher temperatures. Good luck to you and Happy Holidays! – Mandy

  24. I am curious to know the maximum size of a bone in rib roast I can cook in the big easy oil-less fryer. The recipe calls for a 5 lb, but I need more meat. Thanks Does anyone have experience with larger than 5 pounders on this particular model?

    • David – The basket for the Big Easy can hold up to 16 pounds in weight. Be sure to keep a meat thermometer handy to check the thickest parts of the roast for the right internal temperature.
      Rare-120 to 125 degrees F
      Medium Rare-130 to 135 degrees F
      Medium-140 to 145 degrees F
      Medium Well-150 to 155 degrees F
      Well Done -160 degrees F and above
      Good luck to you and happy grilling! – Mandy

  25. I’m gonna cook two 7 pounds prime rib roasts one on top of the other using the add on oven. Do I cook them as one 7 pound or 14 pound roasts?

    • Mike – I would recommend to adjust your cook time to both prime rib roasts, so the 14 pounds. Good luck to you and Happy Holidays! – Mandy

  26. I am doing a ribeye roast on Christmas. I have done a couple of turkeys before but this is my first with beef. Bought the ribeye at Costco. They will cut the steaks from a slab and leave the roast the size you request. Any suggestions on cooking?

    • Russell – I’m sorry we didn’t get to you in time for your Christmas meal. Cook times will vary depending on outdoor weather conditions, but generally you can expect 30 minutes per pound for pork or beef roasts. Always use a meat thermometer to check the internal temperature to be sure you reached the recommended safe internal temperature. Again, I’m sorry we didn’t get to you in time, but I hope this information helps for future grillings. Happy Holidays to you and yours! – Mandy

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