Help - Need Prime Rib Advice

I don't have access to my notes but the below link should help you out-I don't reverse sear but many here do so hopefully they will be along.

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  Great eats await!

I was about to post the same thread, so thanks CPARKTX!  I'll piggy back on this...

I'm planning on either brisket or a prime rib for NYE.   In either case, it won't be a sit down dinner it'll be people grabbing food on small plates to enjoy.  

Here is what I am going for and  hopefully you can give me some tips.  I've only made a prime rib once and never on the BGE -

Some prime ribs just taste like meat.   Might be perfectly cooked.  But it's just flesh.   Other prime ribs are completely loaded with flavor.  You can't get enough of it no matter how much you've eaten! That is what I'm going for.   No particular spice comes out (other than rosemary which I love) but every bite is just awesome.   I'm not 100% sure, but I think they key ingredient I'm tasting is a lot of salt.

So, how do I make a salty rosemary flavorful prime rib?  I don't need it rare.  Pink is fine.  A tender prime rib is event excellent if there is very little pink left on the meat. 

I'm thinking rub it with garlic, rosemary, fresh ground pepper and lots of kosher salt.
I'd cook with Rockwood so that it has less smoke flavor.
I have no preference to searing initially or at the end or not at all.  Whatever is easier.
No idea on cook temp, pull temp and if I wrap I FTC it.

Thanks for any tips!!  :-bd

I'm going this route for Xmas eve.  Also haven't finalized the cook yet, so I'll be interested to hear what others are doing.  I figure I'll get a big hunk of beef and layer on a coating of fresh and dried herbs and salt, and cook it low and slow until around 110-115, then give it a sear, up to 125-130.  Not sure what cut I'll find, if from RD vs Costco, but the day is approaching so hopefully I'll see something soon! 

 

Planning to serve with popovers, wild rice, brussel sprouts.  Maybe an app of smoked duck/brie/fig jam that someone mentioned recently - @dmw maybe?

 

Looking forward to see what you guys do, please post your ideas and cooks!

JRWhitee said:

I think 135 is too high for medium rare, i would pull at 125. I pulled this one at 128.

True dat. Another factor is that beef cooked low will retain it's redness at higher temps. I go 200* for prime rib and cook until 130*. It still looks raw. I did one to 150* once and it was still red all the way through. Somewhere there is a post about it.

keepervodeflame said:

I have done them many times. They are actually a pretty easy cook, the only thing you can do wrong is to over cook it. Even if you char the outside, it's such a big hunk of meat that it comes out great. I run mine between 350 and 375. 

I run mine at 250* and its usually the same color all the way through. Maybe a little more cooked on the ends, but not much. By cooking it at higher temps do you achieve the reddest part in the middle with it being more cooked as you move towards the ends?

I'm no expert, but I like a little Worcestershire sauce or some Dale's Steak Seasoning (it's liquid) on it, and some Montreal Steak Seasoning by McCormick for the outside.  Either way, with the advise given here it's doubtful you will have "just another piece of meat" on your hands.  Bone in or bone out, I've done both and they are both great, but if you do bone in just make sure you watch some vids prior on how to remove the bone properly.  I didn't the first time I made one and thought you cut it like ribs   Silly me. 

I cook mine indirect but with quite a bit of distance between the diffuser  and the meat to allow the heat to really circulate well.I put the diffuser down low and the main grate just below the felt, with another grate probably 4 to 5 "s above that. I make sure there is a good air space between the diffuser and the main grate. I set a low sided  lodge enameled cast iron braiser pan on the main grate. The pan holds sweet onions, carrots, celery, halved baby bella mushrooms, apple wedges, and whole stemmed mission figs. I use a little apple cider, better than bullion, and red wine in the pan along with aromatic herbs. The roast goes on the raised grate above the pan and up in the dome, where it gets both rising as well as reflected heat. I add the veggies to the pan with about and hour left in the cook. I jump start the onions and carrots with 5 min in the microwave before adding them to the pan. During the first part of the cook the pan is empty with just a bit of apple cider that I continue to add to, as it cooks down. The mustard and rub  slathered on the roast, as mentioned above, helps create a nice crust. The roast drops juices into the pan and adds beefy flavor to the veggies. Makes me hungry just writing about it. The wife makes a really first class Au Gratin potato dish, and we call it dinner. The family draws lots for the end cuts, the guys and a couple girls knaw on the bones. Oh, I almost forgot. Boneless is probably easier if this is your first PRR. If you go with bone in, I pre cut the inside curve of the bone where it touches the meat and almost completely separate it from the roast. Then I use butchers twine and tie it back together so it looks like it did uncut. At the end of the cook you just clip the twine, finish the cut, and lift the bone rack off the roast. Then you are free to slice the roast as thick or thin as your guests request. I cut the bones apart and have them available for those that would like them. As far as tenderness goes, if it is good meat and you pull it at 125, I always find it is like butter. 

r8rs4lf said:

I do 250* dome to 115*-120* internal, then sear for 1.5 minutes per side

Did a rib roast earlier this week. It was at 115*+ . Took it off and got the Egg fired up to 500* for a sear. I probably seared 3 sides in less than 3 minutes. Once the drippings/fat hit the coals it was getting out of control, had to close the lower vent to smother the flames. The final sear got the rib roast to about 127* before cutting it.

I like this rub. Ingredients 2 tablespoons ground black pepper 2 teaspoons dried rosemary leaves 2 teaspoons dried thyme or oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon American paprika 1/2 teaspoon chipotle or cayenne powder 5 tablespoons olive oil or another vegetable oil

Everything you need to know:
http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html

They key is not to be stingy with the seasoning. Which can just be pepper and kosher salt.

@rosem, the two stage method, looks like absolute genius, thank you for the link.
:-bd

One more question.

The links and tips in this thread are great (and it has been bookmarked!) but I was wondering if I can FTC after the reverse sear?

Reason is, I can finish the roast, and then let it sit while I get the rest of the party together so I'm not futzing with the egg when guests are there and I'd rather be serving cocktails and having all the food completed.

FoodLab recommends the opposite below, but doesn't say you can't do what I suggested.  Just wondering...

"The links and tips in this thread are great (and it has been bookmarked!) but I was wondering if I can FTC after the reverse sear?"

Yes, I have done it many times.  It does soften the bark a little.