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Prime rib & Guru question

Scotty's InfernoScotty's Inferno Posts: 169
edited November -1 in EggHead Forum
I'm doing a prime rib tonight. I am wondering if any of you use your guru for prime rib and if so, can you share your method??
Thanks, Scott

Comments

  • BurntRawBurntRaw Posts: 565
    Scotty's Inferno,
    It all depends on how you are going to cook it. Some like the searing method, followed by a typical roasting.[p]However, some like a low and slow for primerib as the following states:[p]"Beef reaches the ideal tenderness when it is slowly brought up to temperature, according to the kitchen scientist who wrote the fascinating work 'The Curious Cook', Harold McGee. I have to agree with him, so I'm suggesting you set your egg to 250F and plan to spend some time waiting for it."[p]"For a classically juicy, red, rare piece of meat, remove the roast from the egg when the internal temperature reaches 110. Lovers of ultra-rare, super tender beef that quivers like jelly may pull their ribs at 105. If you are a fan of better done beef, pull at 115. Gods help you if you pull any later than 120, as this is the way to dry, overdone meat."[p]If you go with this method, then you could use the guru set to 250 but personnally, I don't think the cooking time is ling enough to justify the guru set-up. But that is just me.[p]Anyway, it will be good!

  • thirdeyethirdeye Posts: 7,424
    BurntRaw,[p]The only time I ever heard that question explained any better was ... wa ... w... Hey wait a minute, I've never heard it explained any better.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • BurntRaw,
    110? Holy Moo!!!![p]I like it red, about 130 - 135 after resting.

  • Scotty's Inferno,
    I've done several prime rib roasts on the Egg+Guru: fantastic every time.
    I prep the roast with EVOO and a healthy coating of Raisin' the Steaks.[p]I cook with the Guru and dome at 325~350 F on a v-rack in a drip pan (no plate setter). I keep the Guru damper about 3/4 open during heat-up to 300, then close it to 1/2 open to reach 325~350. I like oak or pecan (pellets) for smoke flavor. I start with the ribs up for about an hour, then turn over and insert the temperature probe. A 4 lb roast takes about 2.5 hrs, an 8 lb takes about 3.5 hr.[p]Good luck and let us know how you made out!
    Bill

  • Scotty's Inferno,[p]ooh, ooh, I know this one![p]actually not. I've always wanted to do a prime rib, but haven't yet found one when I had the cash to bring it home.[p]I wanna see photos! I'll bet that'll be great. And why wouldn't you use your guru, since it'll be a roasting session, not grilling.[p]Cheers (arm lifting with the scotch thing),
    HolySmokes

  • BurntRaw,
    just that description makes my mouth water.
    thanks! HS

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