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Combine the salt and pepper and rub over all sides of the rib roast. Put the roast into a cooking basket and put into the Big Easy. Insert an cooking thermometer into the meatiest part of the roast. Cook about 15 minutes/pound or until the meat reaches 125 F. Note: 125 F will give you a rare roast.

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Season the rib roast with oil, salt and black pepper. Once preheated, place the prime rib directly in the Air Fry Basket. Slide it into Position 1 and insert the Probe into the prime rib. Close the door to start cooking Stage 1 (425˚F to an internal Probe temperature of 80˚F). The unit will beep once, then move on to Stage 2, which is 325˚F.

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Pat the seasoning down to embed it in the roast. Spray air fryer tray with cooking spray and place the prime rib on the tray. Air fry at 400°F for 8 minutes to lock in the juices and sear the roast. Lower the temperature to 300°F. Cook the roast for 70 minutes, checking every 20 minutes using a meat thermometer.

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Instructions. Trim your rib how you like it best. Generously salt the roast, insert a thermometer probe near the edge of the roast, set the low-temp alarm of your ChefAlarm for 30°F (-1°C) and place the roast in the freezer. Meanwhile, preheat your oven to 225°F (107°C).

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Experts recommend roasting boneless prime rib at 350 degrees Fahrenheit for 15 minutes or 325 degrees Fahrenheit for bone-in prime rib. If you try to cook it at a higher temperature, the meat will.

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Searing: Begin by placing the ribs, bone side down, directly over the lit infrared burner. Sear them for about 3-4 minutes on each side to achieve a beautiful caramelized crust. Indirect Cooking: Once seared, move the ribs to the cooler side of the grill, away from the direct heat. Close the lid and let them cook for approximately 2-3 hours.

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Turn off indirect heat. Use infrared rotisserie burner to finish searing the outside for a few minutes, until crusty and brown. And center of prime rib should now be at 125 degrees F. Remove spit from grill, and set roast onto a cutting board. Gently remove prime rib from spit and let meat rest for 15 minutes.

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1. Remove the roast from the refrigerator, and rinse under cold water. 2. Pat the roast dry all over with paper towels, and place on a sheet pan. 3. Mix together 1/2 cup horseradish mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon dried parsley, 1 tablespoon dried rosemary, and 1 teaspoon garlic in a small bowl.

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Place a drip tray below the prime rib and fill it with 2 cups of beef stock or water. Sear the meat on the rotisserie with the rear burner on high for 15 to 20 minutes or until there is a lovely crust on the outside. Reduce the rear burner heat to medium, the grill should fall to a temperature around 275ºF to 300ºF. Roast for up to 2 hours.

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Set the roast into a roasting pan, ribs down and slide into the oven. Cook 15 minutes then reduce the temperature to 325-degrees F. Cook until an instant-read thermometer registers 130-degrees F. for medium-rare, 13 ro 14 minutes per pound. Remove from the oven and set aside to rest for 30 minutes before carving.

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Spit roast the prime rib at 300ºF, until the internal temperature of the center reaches 120ºF. Turn off indirect heat. Use the infrared rotisserie burner to finish searing the outside for a few minutes, until crusty and brown. The center of the prime rib should now be at 125ºF. Remove spit from the grill, and set the roast onto a cutting board.

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Place prime rib roast on a plate and bring to room temperature, 2 to 4 hours. Preheat the oven to 500 degrees F (260 degrees C). Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast.

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This is easily the best cut of meat I have cooked on the Char-Broil Big Easy Infrared Fryer. It is also the easiest as there is very little prep time. This i.

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They estimate 10 minutes per pound, which is more or less consistent with the per-side estimate of most broiler recipes (which is very similar to infrared cooking). So start with an estimate of 40-50 minutes but do what they recommend and monitor the temperature very carefully. I have to point out that 4-5 pounds is very heavy/large for high.

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This involves removing the membrane and applying a dry rub. Removing the membrane is important for tender and flavorful ribs. To do this, use a knife and paper towels for grip. Slide the knife under the membrane and lift to separate it from the meat. Then, pull the membrane off in one piece.

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Set the grill up for indirect low heat, with a drip pan in the middle, and the outer burners set for a grill temperature of 250°F. Cook the roast to 110°F (or as close as you can get), then turn the outer burners to high, turn the rotisserie burner to high, and blast the roast with heat for fifteen minutes, until it has a beautiful browned.