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First Prime Rib

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steelcity314
steelcity314 Posts: 91
in EggHead Forum
Last night's prime rib reverse seared was a success



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Comments

  • Focker
    Focker Posts: 8,364
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    Beautiful beef.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • dmchicago
    dmchicago Posts: 4,516
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    You never forget your first!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • lbbf
    lbbf Posts: 33
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    MMMM! That looks amazing. Could you explain the process for those of us who love prime rib but don't yet have the guts to try it.
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  • lousubcap
    lousubcap Posts: 32,407
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    Great result right there. Congrats- @lbbf , I will let the OP reply but it is about the most straight-forward cook you can do on any device.  The key is a good instant read (or oven sustainable) calibrated thermo to nail your finish temp.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Hans61
    Hans61 Posts: 3,901
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    I like it! Nice job!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • pgprescott
    pgprescott Posts: 14,544
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    Mmmmmm.
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  • bg_easy
    bg_easy Posts: 41
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    +1 on @lbbf's post. Have done in the oven but no egg try yet.  Looks perfect. 

    Large BGE, Bull Lonestar and Bull Burner, growing fleet of accessories

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  • StillH2OEgger
    StillH2OEgger Posts: 3,748
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    Most excellent!
    Stillwater, MN
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  • steelcity314
    steelcity314 Posts: 91
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    lbbf said:
    MMMM! That looks amazing. Could you explain the process for those of us who love prime rib but don't yet have the guts to try it.
    I smoked the roast over mesquite and cherry wood at 225 until 115 IT. While the roast rested, I got the egg up to 600 and seared it for about 2.5 minutes per side. Pulled the roast off the egg and FTC for an hour until ready to carve.  
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  • paqman
    paqman Posts: 4,671
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    Nice!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • steelcity314
    steelcity314 Posts: 91
    edited April 2017
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    Thanks all. I do have a question for you guys--I noticed the flames extremely high when I was searing the roast. I understand rib roasts are very fatty and the grease causes a lot of flames. Any tips on handling the searing of this type of roast without having to reach down onto the grate resting on the fire ring? 
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  • CountryBoy
    CountryBoy Posts: 102
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    Beautiful! Looks perfect from here!
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  • Hans61
    Hans61 Posts: 3,901
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    You can sear on the normal grate level just fine :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • lbbf
    lbbf Posts: 33
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    Thanks for letting us know how its done! Gonna have to put this on the list of things to cook. SOON!
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Oh heck yeah!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    That looks beautiful!  I do not know how you could improve on that! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • steelcity314
    steelcity314 Posts: 91
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    Thank you all very much
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  • steelcity314
    steelcity314 Posts: 91
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    Hans61 said:
    You can sear on the normal grate level just fine :-)
    How do you mean searing on the normal grate level without the plate setter in and the grate resting on the fire ring?
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  • Hans61
    Hans61 Posts: 3,901
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    steelcity314 said:
    Hans61 said:
    You can sear on the normal grate level just fine :-)
    How do you mean searing on the normal grate level without the plate setter in and the grate resting on the fire ring?
    Take out the plate setter before the sear. There's another ring on top of the fire ring, some do sear lower ar the the fire ring level - some do caveman right on the coals. The normal BGE grate level will give you a good sear - don't need to go lower IMHO 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Hans61
    Hans61 Posts: 3,901
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    Caveman is for steaks - sorry forgot for a second your question was specific to searing a roast 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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