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Prime Rib Roast

humble_lionhumble_lion Posts: 0
edited December 2011 in EggHead Forum
Any great advice for a standing rib roast this holiday season? I'd love to learn more...


  • Here are some great tips from the forum search ; I also just did a rib roast this past weekend and it was great. I seasoned it with salt, pepper and a little (i think its) 2 Brothers Seasoning. 500 degrees to sear and drop temp as soon as you put it on to 375, cook 15mins a lbs and internal temp reaches 120 degrees. Tent and let sit before serving.

    I have before shots but no after shot because I was so excited and hungry!

    Coming to you from the Mothership!
  • An excellent way to cook a standing rib roast!  I like to cover the roast in mustard and then put on a rub.  Cook at 225 and internal to about 125 (my wife doesn't like it too rare).
  • I would recommend the "reverse sear" method. We did it that way at cooking class last week
  • I have tried the reverse sear and Trex and prefer the Trex method. I tried it several times and both ways are good. But for me, Trex is the best.
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