rib roast technical question

DIAD · November 2014

I am reading my standing rib roast recipe that I have been using since 2002. It is amazing! I didn't get my XL BGE until this calendar year so I want to cook it on there for Xmas. My recipe calls for a room temp rib roast put into a 500 oven. The time is 5min per lb roasting at 500 degrees. It says to be as accurate as possible. Meaning, if your roast is 5.53lbs X 5min per lb you are 27.65 or 28 minutes. At the end of 28 minutes you turn the oven off and leave the roast in the oven for 2 hours without opening the door.
Every year my wife and I argue about the smoke in the house and that is probably part of the tradition!
I would like to use this method outside on the egg. However, the egg really holds heat well so i'm wondering if it would work or if i would have a leather shoe after 2 hours. What do you guys think? Would the egg cool down at the same rate as an oven or should I just cook a rib roast the more conventional way for the egg? Meaning slow roast reverse sear or steady medium range temp.

Thanks in advance!

Sea2Ski · November 2014

I have a favorite rib end roast recipe as well and the original directions was not all that unlike of yours. After trial and error of several ways, I found cooking at a lower temp of 300-325 followed by a bump to about 475 about 30 degrees from target temp worked best for me. I also do not let the meat come to room temp. I pull it out about 45 mins before going in the egg, but I am not sure that is even necessary.
I failed miserably at trying to reproduce the oven directions on the egg. The meat was not ruined, but nothing like I can reproduce now.

berndcrisp · November 2014

DIAD,

I cooked a rib roast this way last year and it was really good. Thankfully I used a maverick thermo and pulled at desired internal temp at 1:50 hrs. So the egg seems to hold heat better than the oven. Also let the roast 'room temp' for 40 minutes.

;

jeroldharter · November 2014

It sounds like the recipe is a reverse sear in reverse. On the egg, just do a reverse sear.

The "2 hours" in the oven with the heat off is a wild card. How fast does heat dissipate from an oven? I guess with a lot of variation. That is an expensive piece of meat so I would reverse sear.

SmokeyPitt · November 2014

I would jusr cook it based on the internal temperature rather than time.

You could still use the same method, but I would not close down the egg cometely. Just adjust the vents to drop the temp. It is basically this one:

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

I am partial to the reverse sear as well though.

tazcrash · November 2014

+1 on Always cook to temp, not time. too many variables. Use the time as a very loose guideline.

Skiddymarker · November 2014

The method outlined is an oven sear, those that like a crust on a roast tend to prefer it. You don't have to mess with trying to flip a five or six rib roast to sear it. I think you are right about the egg holding heat and running much hotter than many ovens for the cool down - course depends on where you live and the outside temperature.

Rib roasts, bones removed, done low and slow with a reverse sear are the way to go, IMHO. Cook at 225º until about 10º less than target temp then rest on a rack with foil tent while the egg goes nuclear, then sear. If it is just for us, not bark/crust lovers, I just cook to target pull and serve.

Suggest this as a good read:

http://amazingribs.com/recipes/beef/prime_rib_roast.html

rib roast technical question

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