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Prime rib

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Frozen Chosen
Frozen Chosen Posts: 131
edited November -1 in EggHead Forum
A lot of folks are looking to cook prime rib this season, and a lot of recipes show up. I've found the method described in the 1995 December Cooks Illustrated works best. As usual, they experimented across the board; the results? High temps (like 500F) produce a lot of smoke if you are inside, burn any juice which might otherwise be used for jus or Yorkshire pudding, and result in a roast whith very uneven cooking; two well done slices, and one or two well outside with a pink middle, the roast continues to gain temp. after its out of the egg and cooks to overdoneness. Salt crust added no discernable taste except saltiness to the outside of the meat, with adverse consequences to texture. Interestingly, the worst method they tried was brining; "turned $5 a pound prime rib into $2 a pound brisket." They recommend using the loin end cut, aging it uncovered in the fridge for 3 days, browning it on all sides on the stove (keep rendered fat from this process), seasoning with S&P, and cooking at 200F to 130F internal (about 30 min per pound). The BGE is perfect for all this. Tough to keep the egg at 200F, but get it as low as you can. I have no problem here, as the current temp is 4 below! Good luck with your roasts, and Happy Hollidays!
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