standing rib roast

Standing rib roast is what you normally get at the grocery store and typically would have the rib bones attached, I have been told that true prime rib is more of a restuarant grade cut and is sold through wholesalers. I would be careful of letting it sit too long wrapped up, it may turn out more on the well done side than you anticipated. I would not let it sit more than 15 or 20 min and I would not wrap it as much as just cover it with alum foil.

prime rib comes from the prime ribs on the cow, it doesnt mean the meat is prime. you can buy a prime rib roast either prime or choice or select grade, i actually prefer a good choice cut because the prime can be too fatty, sometimes way too fatty, standing and prime rib are the same, they remove the the first couple ribs from the chuck end and from the loin end, the rest is considered the "prime" ribs. thats the way i learned it

I will tent for ten - fifteen minutes. I won't wrap to save for hours - it will be way over cooked.

doing a two bone prime rib tonight

Bought a four bone prime rib last weekend. The butcher did an excellent job removing the bones and fat cap them retying. Cut it down to two two-bone roast.

Removed the bone and fat cap, made a smear with the following, smeared the roast really well, then vacuum packed. One went in the fridge and the other went in the freezer.









Trying to decide between two popular methods for eggin.

Put it on at a dome temp of 500 then reduce to 350 till 120-125 and pull and tent for 10-15 minutes (as described by Mad Max on Naked Whiz's site)

or

Roast at 350 till 115, crank up the temps, lower the grate to just over the lump, reverse sear, then rest.

Nice advice fish - I was leaning that way cause that's the way I have done them in the past and I'm concerned of overcooking doing a reverse sear. You helped me make my mind up.

Thanks

2 bone ribroast is a steak to me :laugh: bigger i treat as a roast, i never reverse sear with a dripping wet fatty roast, maybe a roast with just a little fat like a trimmed boneless delmonico but with the fatty bone in i like it cooked like max does starting at a high heat but not a searing temp and dropping the temps or just cookin it at a low roasting temp and forgetting the sear or higher temps all together

for me the fat burns quicker once its hot, heres one trexed, fats not burnt and i wouldnt sear it all over, just the two sides like a steak