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Prime Rib - the Outcome.

FairalbionFairalbion Posts: 139
edited 6:27PM in EggHead Forum
Yesterday I roasted a 6 3/4 lb "3 ribber" with the bones in. I cooked it indirect over an inverted plate setter after searing each side of on a very hot range-top griddle . My target temperature was 350° but the howling freezing wind had the gauge moving around like nothing I'd seen before. My guess is that the average was something between 330 and 340°.[p]I pulled it off after 2 hours 20 minutes when the internal temperature hit 140°. After resting for 30 minutes, it soared to 153°, YIKES. The beef was excellent but definitely too well-done for my taste. Next time I will pull the meat off at 125-130° internal. Live & learn...

Comments

  • Fairalbion,[p]We had a great roast last night. I think it was about a 7 pounder, bone in (cut n' re-wrapped).[p]I had given it a generous rub down in montreal steak seasoning, with some extra coarse ground pepper the day prior. I let it dry a bit in the fridge for a day or so.[p]I didn't sear mine directly, but we got an eggcellent bark on it by finishing off at about 450 for the last 30 minutes or so.[p]I had a house full of "well-doners" so I had to let it get to at least medium. I guessed it right at 140 and it had just the right color.[p]After resting (me *and* the roast!) we even had enough juice for some au ju (ahchoo?). Ahhhh... I'm getting hungry again just typing about it...[p]Time for a sammich with extra homemade horseradish.[p]Hope all was well with the eggheads,
    bc

  • ZekeZeke Posts: 90
    xmasprib2a.jpg
    <p />We are not fond of meat that is pink so I cooked our P.Rib to 140° and let it sit in foil in the cooler for ½ hour. The results were excellent. It was rubbed with ground pepper corns, Kosher salt and a pinch of garlic and a few crushed juniper berries.
  • Fairalbion,
    My sister-in-law and her husband (a butcher) came to dinner and brought an 11lb. boneless prime rib.[p]Several slivers of fresh garlic inserted deep into the meat, a healthy coating of Montreal and onto the Egg @375.[p]3 hours later, it was a perfect 145 right down the middle. We had several "well doners" at our house as well but they gravitated to the oven cooked ham. Oh well, more prime for me![p]BTW, couldn't use the V rack as the roast was too big! Had to go directly on the grill over a drip pan and plate setter.[p]Sammichs for days![p]Happy holidays to all of you!

  • ShelbyShelby Posts: 803
    Skwerl X,
    Just curious, was one of the "well doners" the butcher? I beat not!

  • Shelby,[p]Oh heck no! He loves rare to medium rare. His wife, on the other hand, took her piece and put it in the microwave until it was gray...[p]Some people![p]Cheers!
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