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Prime Rib needed better sear (with pics)

schmeetexschmeetex Posts: 69
edited 4:51PM in EggHead Forum
I cooked my first ever Prime Rib on the egg for Christmas yesterday (need to change the date on my camera). Used the Mad Max style and only disappointment was that the sear did not give the desired brown crust I was hoping for...the flavor was great.

Christmasprimerib001.jpg

4.6 pound roast coated with mix of EVOO, garlic, rosemary, ground salt & pepper. Let stand at room temperature for two hours.

Christmasprimerib003.jpg

Heated egg to 500 indirect but as soon as I added the roast it dropped to 350. It took 10 minutes to get up to 450 but then I took it down to 325 for rest of the cook. After 1 hour 20 minutes, it was at 107 degrees internal so I left it on for a full 2 hours.

Christmasprimerib005.jpg

Pulled at 135 internal and let rest for 15 minutes. My wife and mother-in-law like their meat more done.

Christmasprimerib007.jpg

Tasted great along with hash brown and corn casseroles.

What I'll do different next time? I'm going to give the reverse sear a try for a browner crust. If I sear first, I'll make sure the egg is above 500 before putting in roast so that I get the initial sear. I'll also pull at 125 degrees next time to ensure medium rare...and those who want their meat more done...I'll throw their piece back onto the grill for a couple of minutes.

All in all...a very good cook that I'll do again. Flavor was wonderful. Making vegetable beef soup with the bones and leftover meat right now!

SchmeeTex

Comments

  • BHE1BHE1 Posts: 205
    That looks awesome.

    How did you make the corn casserole????
  • RRPRRP Posts: 19,190
    Personally I have far better luck with the reverse sear. That way you can hit the internal temp you want first and then do the sear to whatever brownness you want. BTW even Cook's Illustrated recommends that method as well.
    L, M, S, Mini
    Ron
    Dunlap, IL
  • FluffybFluffyb Posts: 1,815
    Looks beautiful to me. Would love to hear more about the hash brown casserole, it sounds interesting.
  • I did two a couple days before Christmas and did them low and slow. I had two boneless ones a bit less than five pounds each. Doing them low and slow gives you plenty of time for a great crust. Pulled one at 125 and one at 135 (different taste preferences). They turned out great, fork tender and full of flavor. I slit the meat in five or six places and buries some garlic cloves. Also rubbed on in DP Red Eye and one in Dizzy Dust. Also added some rosemary and fresh thyme. Sorry the pic is fuzzy.

    primerib.jpg
  • I'll post the corn and hash brown casserole recipes on a separate thread.
  • 4Runner4Runner Posts: 2,756
    I go for the reverse sear as well. I did two prime ribs, one choice grade boneless @ nearly 8# and the other a prime grade bone in at 10#. Indirect at 250 for approx 4 hours, pulled, heat up to 500 and then back on for the sear. It was flame city on the flip too! Great crust and everyone really liked it. And yes, the prime grade was clearly the taste winner.

    Try reverse sear next time and you will have better control over how much crust you get.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • If I am searing at the beginning of a cook, a prefer to sear over direct heat for just 1-2 min per side.

    But the reverse sear is my favorite way to go.
    Knoxville, TN
    Nibble Me This
  • 4 runner...do you reverse sear direct or indirect? At what internal meat temp do you start the reverse sear?

    SchmeeTex
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