Prime Rib

Unknown · January 2000

I'm new - want to cook prime rib for 12. Should I use drip pan? What temperature? Any other help would be appreciated. I would like it crusty on the outside and juicy on the inside. Thanks

Mike Oelrich · January 2000

Rio,[p] Check the archives for Elder Ward's high-temperature prime rib method-- that'll definitely get it crusty for you. Several people have tried that method (search archives) and had awesome results.[p] You could also do it just like I did the chuck roast this weekend (see my post below), however, I think I'd skip the marinade/brine for a good piece of meat like prime rib. Basically: sear it, cook it over a drip pan at 250 until the internal temp gets to 110, then cook at 500 until the internal temp gets to 130. Let it rest for another 20 minutes or so to get the temps and juices equalized.[p]-MikeO

Tim M · January 2000

Rio,
350-400 deg and with or without a drip pan will work. You can always bump up the temp near the end of the cooking time if you need more char. I used a drip pan but might not if doing a small roast. Your going to have a big one for 12 so I would go drip pan. I would eggsperiment with that before going off and exposing expensive meat to 600+ deg. [p]JMHO
Tim - link below has pic of prime rib
[ul][li]Tim's BGE Cookbook[/ul]

Char-Woody · January 2000

Rio,
Tim M, pretty much ball parked it..Prime rib is so easy its like falling off a Mercedes..er ?? Use a drip pan. and just lay a simple grill on top of it. Put in some liquid's, beer, apple cider, to keep the pan cooler. Cook till inside center meat is around 135 degrees for Medium Rare. Season if for the first round PR with just plain salt and pepper, and get fancier as you go along. Makes the next exercise even more exciting..:-)
Good luck..

Prime Rib

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