Prime Rib question

Grandpas Grub

I need some ideas on:
. what to use for seasoning with a prime rib
. how much seasoning to use
. some suggest to sear before and some sear after... which is best
. is there any tending or foil wraping done during the cook

Thanks in advacne, Kent

Richard Fl

This should help! I like to encrust them in salt.

http://www.nakedwhiz.com/madmaxprimerib.htm

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?




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

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.

BE SURE TO SCRAP SALT OFF BEFORE CUTTING AND SERVING!!

Next time will probably do without the bones to get a more even salt cover,

Jeffersonian

One word of caution about this recipe: Please pull your meat based on temperature, not time. I did a prime rib on NYE and my thermometer failed just a few minutes into the cook. I didn't have a backup, everywhere was already closed, so I pulled based on time and it was severely undercooked, virtually raw.

lowercasebill

many differnt ways, sear and then low, low then sear, low all the time [julia child] or just 350-400. my decision is based on how big a piece of meat. do not sear dry aged [although i did and it was great, i got to get photobucket] smaller pieces i do hotter. if it is a really prime i just put salt and pepper and a little hunk of hickory. we need Miles to ask you how big is your meat!

Hammer

I've dont the salt encrusted recipe; it's good. I also use a recipe from the book Up In Smoke by the Jamisons.
Either one you can't go wrong unless you let it cook too long.
Mitch

DynaGreaseball

Another thought...

The cook itself isn't very complicated. When to pull it can be.

I pulled mine (a three bone-tied back in, roast) at 127°; immediately double foiled it, and while it rested for 30 minutes, the temperature came up 8 more degrees. It was perfect for us. Red and juicy in the center, and some nice crusty, more well done outside pieces.

Have fun.

Ross in Ventura

Richard,
Try this recipe, Garlic salt and black pepper 50-50 with water to make a past, completely cover the roast. Pre heat the oven to 450*, cook for 30min. then 325* 17min per lb. for med rare.
My Best
Ross

Grandpas Grub

OK, back now...

8.5# choice. I put some heavy s&p then lighter daizy dust (cuz I just got the order and wanted to try it).

The egg is about at temp so I will be putting it on in about 10 minutes or so.

I guess I should go take some pictures...

Kent