Help with Rib Roast

mike

I am cooking a 5-6 lb rib roast this afternoon...[p]Any suggestions?

Unknown

Mike,
Here is one way I like.,[p]Beef, Prime Rib, Roast, Salt Crusted, Father's Day '07, Richard

Was wanting an early Father's Day Salt Encrusted Prime Rib. Never did one on the BGE, but have done several over the years in one of those hot house ovens. Looked around the archives and used a combination of mine and a few others, especially Eggor- where you been buddy?


[p]INGREDIENTS:
*********
1 4 3/4 Lb Prime Rib, 2 Bones
Rub:
6-8 Cloves Garlic
Black Pepper, Fresh Ground
Cavender's Greek Seasoning
3-4 Twigs Rosemary, Fresh, Leaves only
2-3 Tbs Herbs de Provence
Salt Coating:
2 Cups Morton's Kosher Coarse Salt
1/2 Cup Extra Virgin Olive Oil, EVOO
1/2 Cup Water
1/2 Cup Merlot red wine- DON'T MIX w/salt
NOTE: Amounts will very depending on size of roast!
PREP & Cooking Time Line
1:30 PM Rubbed into Refrigerator
4:30 PM Removed, Internal--50°F
5:30 PM Dome 225°F, Internal--60°F
5:45 PM Dome 250°F, Internal--64°F
6:00 PM Dome 275°F, Internal--75°F
6:15 PM Dome 300°F, Internal--90°F
6:30 PM Dome 300°F, Internal--98°F
6:45 PM Dome 300°F, Internal-107°F
7:00 PM Dome 350°F, Internal-127°F
7:15 PM Dome 350°F, Internal-135°F
REMOVED & TENTED
8:00 PM Internal 145°F Had Dinner!!




1 Rubbed the roast w/ EVOO and seasonings, cut slits in roast for garlic- the more the better and placed in refrigerator for about 3 hours. Overnight is ok. Considered inexpensive yellow mustard for rub to hold rub, but this time opted not to.
2 Removed the roast from the refrigerator a couple of hours before cooking and let get room temp. Came out of refrigerator at 50°F internal and 1 hour later was 60°. Just liked the picture all seasoned up.
3 Made a mixture of Morton's Kosher Coarse salt and some EVOO & water, just a little of each liquid. . Placed the roast in a metal pie pan w/some aluminum foil underneath it Poured 1/2 Cup Merlot in the pan under the foil. Cover the roast with the salt, bones down.
4 Had Large BGE set up for indirect, plate setter legs up, no drip pan. Brought temp to 225°F, When reached added about 6-8 sprigs rosemary branches and 4-5 small pieces apple wood for flavor.
5 Took 4 Baking potatoes and rubbed w/EVOO and a little salt. Placed on BGE w/ roast.
6 BLANK
7 BLANK
8 BLANK
9 Removed at 135°F, total cook time of 1 hour and 45 minutes and let sit covered in aluminum tent 45 minutes. Temperature rose while resting to 145°F This crowd of 4 likes the roast medium. Great timing.


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Richard, 06/15/07[p]Note: We like medium meat so let stay until 135F. For more rare pull at 125-130F, your call. It rose 10F while resting 45 minutes.[p]BE SURE TO SCRAP SALT OFF BEFORE CUTTING AND SERVING!![p]Next time will probably do without the bones to get a more even salt cover,


[p]

mad max beyond eggdome

Mike,
here's how i do em. .. . prime rib is very forgiving. . . you can put just about anything on it (rub, garlic, herbs, etc.) .. . about the only way to f&^k it up is to over cook it ... remember the internal temp will climb from 5- 10 degrees AFTER you pull it from the egg, so pull it accordingly. .. (i.e. want it medium rare at 135 internal, then pull it when the internal temp hits around 127) . . .
[ul][li]http://www.nakedwhiz.com/madmaxprimerib.htm[/ul]

Fidel

Mike,[p]Follow Max's directions and you will not be sorry. They turn out great. If the fat cap is removed already, don't fret. [p]I sear mine on all sides for about 2 mins, then bring the egg down to 325 and roast until about 130. My wife likes hers on the medium side so she gets the ends and the middle section is perfectly rare plus for me.[p]Also - if you have a bone in roast cook with bones on. Remove them before serving and finish them for another hour or two for a great treat to eat the next day.

Ross in Ventura

<p /><BK>
Mike,
The way I cook a rib roast, Bring Egg up to 450* Roast in for 30min. Then drop temp to 325* for 17min. Per lb. Pull at 135* internal.
Good Luck I'm sure it well be great,
Ross

Ron_L

mad max beyond eggdome,
Sounds great! Add one more thing to my list of upcoming cooks on the Egg! I've done Prime Rib in my Cookshack many times. I give the roast an EVOO rub down and then sea salt, pepper, rosemary and garlic. The Cookshack doesn't get hot enough to get a sear so I roll the roast around on a hot grill first, then into the Cookshack at 250 until it is about 125 - 130 internal. [p]Montreal Steak Seasoning also works great.[p]...ron

Unknown

mad max beyond eggdome,
am cooking a 7 lb bone in rib roast for thanksgiving (along with fried turkey). About how long will it take to get to med rare internal? don't want to be the reason everyone's waiting to eat!!