This was my first cook on the Big Easy SRG. And while it was not perfect, it was AWESOME!
Leave the bone in and leave the fat on. Salt heavily and leave in refrigerator for a least a couple of hours.
Let it sit out and warm before cooking. At least 2 hours.
So after the meat is at room temperature, put the dry rub on it. I used:
1 T garlic powder
1 T onion powder
2 t rosemary or thyme
1 T pepper
Bottom of basket and cook on low.
Cook approximately 15 minutes per pound, or until temperature reaches 120°. Wrap in aluminum foil and then cover with a towel. Place in microwave.
For the au jus sauce you will need:
2 cups water
3 T powdered beef base (or drippings from the roast)
1/8 cup chopped celery
1/3 cup chopped white onion
1/2 t dried thyme
1 t ground black pepper
1/2 t salt
Combine water, beef base, celery, onion, thyme, pepper, and salt in a sauce pan over medium heat.
Stir until it comes to a boil and reduce heat to medium low. Simmer for 15 minutes, stirring to prevent burning to the bottom of the pan.
Pour contents through a strainer to remove celery and onions. Serve over prime rib or leave in a bowl for dipping.
Enjoy!
