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another Prime rib question

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Unknown
Unknown
edited November -1 in EggHead Forum
We have the egg warming to 500 and the prime rib roast is a 7 1/4 lber
we coated it with olive oil and garlic and dried rosemarry and fresh ground pepper & the bones were cut off and retied back on, do I sprinkle the spices between the bones and roast? and how far do I insert the temp probe into the roast for the polder?
I also want to know is 115 safe to take off and tent for 15 minutes for a rare to medium rare?
Because we like our prime rib after it is cut to be a little rare and then char it on the grid for a few minutes , gives it a real kick of flavor, I learn this out in San Diego at a place called the Hungry Hunter, thanks for the replies And Merry Christmas!
David in Spring Hill
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  • MCG DAWG
    MCG DAWG Posts: 59
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    Dave in Spring Hill,[p]You in Spring Hill TN? If so just south of you in Ringgold GA.[p]I try to get my probe pretty close the middle of the rib roast. [p]I've been taking my standing rib roasts off at 125 and allowing to sit and honestly they were closer to medium than I prefer. I'm taking my next one off at 118 or so to see if I get close to medim rare/rare finish that I like. [p]Good luck, let us know how it turns out. Posted to the au jus question below as well.
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  • FSUScotsman
    FSUScotsman Posts: 754
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    Dave in Spring Hill,[p]I just did my first one today so I'm no expert. But I had the Egg going at 300 for my almost five pound rib. Two hours was too much. It got up to about 140 in about an hour and a half. I yanked it and just loosely tented it. It was just a little more done than I liked it, but my parents, who don't like their beef rare at all thought it was just PERFECT!!! For my first attempt I was really pleased. All of this is to say that I don't have a remote probe. I use an instant read. I want a good one and think I could do better with one, but I don't think that this one was bad at all. I've had a LOT worse that I've paid more for, than this whole one cost me at Publix. Practice will make perfect. New Years Eve I try again for friends!!!

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  • MCG DAWG
    MCG DAWG Posts: 59
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    FSUScotsman,[p]Hey, the remote Maverick ET-73 is commonly used by many on this forum. Some hate it, I love it. Allows you to remotely monitor meat and egg temps. Really handy when doing a prime rib for a dinner party as you don't have to be outside checking, opening the egg constantly, etc.

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  • Unknown
    Unknown
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    MCG DAWG,
    cool how much cuz this one I got at Target for $17.00 is crap I need something good
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  • MCG DAWG
    MCG DAWG Posts: 59
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    DISH,[p]You can find them all over the web and on ebay (buy it now) for about $39 + shipping. I found my first 9 mos ago for $30 but after I let it get rained on the cheapest I found my replacement for it was for $39.[p]Simply google maverick thermometer ET-73 and you'll find it.
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