by Rachel Riley Martin
If you’re looking for an at-home Valentine’s Day meal that is simple to prepare and sure to delight, look no further! This rich and hearty meal will warm you to your core and satisfy even the most discerning palate. It can be prepared at home with minimal kitchen prep time – then you’ll just set it on the Big Green Egg and prepare to “WOW” the taste buds of your guests!
Serve with discretion, and remember, the fastest way to a man’s (or woman’s) heart is through the stomach! Happy Valentine’s Day!
Herbed-Up Prime Rib
This Herbed-Up Prime Rib recipe is courtesy of Ray Lampe’s Big Green Egg Cookbook by Ray Lampe.
Ingredients
– 1 (4-pound) bone-in standing rib roast
– Kosher salt and black pepper
– 4 tablespoons salted butter, at room temperature
– 1 tablespoon finely chopped fresh basil
– 1 tablespoon finely chopped fresh tarragon
– 1 tablespoon finely chopped fresh rosemary
Instructions
One hour before you plan to cook, take the roast out of the refrigerator. Prepare the Big Green Egg to cook indirect – with a drip pan on the convEGGtor – at 350°F. Season the roast on all sides with salt and pepper. In a small bowl, combine the butter, basil, tarragon and rosemary and mix well. Spread the herb butter all over the roast, applying the heaviest layer to the fat cap.
Place the roast, fat side up, on the Big Green Egg cooking grid and cook for about 2 hours, or until it reaches an internal temperature deep in the center of 125°F for medium-rare.
Transfer the roast to a platter, tent loosely with foil and let rest for at least 20 minutes or up to 30 minutes. Cut the meat away from the bones and slice the roast thickly or thinly against the grain as desired. Separate the leftover beef rib bones and serve them along with the meat. Serves 4.
Brussels Sprouts with Golden Raisins
Recipe adapted from Better Than Bouillon and provided by Big Green Egg.
Ingredients
– 2 pounds Brussels sprouts, trimmed
– 1⁄2 cup golden raisins
– 4 ounces melted butter
– 1 tablespoon sugar
– 1⁄2 tablespoon Better Than Bouillon Seasoned Vegetable Base
– 1⁄4 cup water
– 1⁄2 teaspoon black pepper, ground
Instructions
Set Big Green Egg for indirect cooking (with convEGGtor) at 400°F/204°C.
In a bowl, mix butter, sugar, Seasoned Vegetable Base, water, and black pepper. Add Brussels sprouts and raisins, and stir. Put mixture on a Plancha Griddle.
Place Plancha Griddle directly on Big Green Egg, stirring occasionally to glaze the Brussels sprouts while cooking.
Cook for 10-12 minutes or until fork-tender. Serves 4
The Big Green Egg Half Moon Plancha Griddle is available at Bowling Green Fireplace & Grill .
The Big Green Egg makes the perfect gift for those you love! Happy Valentine’s Day!
