Standing rib roast - thanks TRex!

tmEGGer

I bought a 3-bone, 5.3# standing rib roast and basically followed TRex's guidelines. I let it sit on the counter for about 1.5 hrs, rubbed it with olive oil, kosher salt, blk pepper and Dizzy Pig Cow Lick. I seared all sides at about 700 lid open, then let it rest about 15 minutes. I dropped the temp to about 300, added a soaked mesquite chunk, put 2 hot firebricks on the grid (they stood on their sides out of the way during the sear so as to avoid thermal shock), and then put the roast on a flat rack in a foil pan on the bricks. I let the temp come down to 250 and let the Wireless BBQ Guru Pro Com 4 with 10 CFM Pit Viper Fan take over. She held things steady at 250 for about 4 hrs, then she notified me when the meat reached 133. I put the dinner guest under foil for a 15 minute nap and then started slicing.
Words can't describe how beautiful it was. Perfect, evenly cooked reddish-pink color. Anyone who has spent some time in central Connecticut knows the prime rib reputations of the Hawthorne Inn and the Aquaturf. This beat them both. Restaurant prime rib is juicy and tender, but not a lot of flavor. The egged prime rib (not really prime, but work with me) is juicy and tender and FULL of flavor.
Thanks to you, TRex, for not only the best steaks, but the best prime rib as well.

TRex

NutmEGGer,[p]You are too kind - glad you had great results. I like simple with Prime Rib, and I like to cook it sub-300. Always have great results.[p]Cheers,[p]TRex

wdan

TRex,
This one got me thinking; since the main part of the cook is low and slow-ish (sub-300), how necessary do you think the sear is? I would think that something of a bark will form during the low temp cook to seal in the juices. Have you tried one of these beasts without the sear? I haven't done one on my egg, but used to do them years ago on my domed briquette burner.

TRex

WDAN,[p]I've never done one without the sear, and you're right, it probably would form some type of crust due to the long exposure to low heat, but this crust would not be the same as what forms in a high temp sear - I may be talking out of the side of my neck here, but I believe that the higher temperature sear produces a different chemical reaction at the surface than you would get with a prolonged exposure to low heat.[p]Plus, sear marks are cool![p]Happy Holidays,[p]TRex

Mark Backer

WDAN, [p]Like T-Rex said, sear marks are cool!![p]Just check these pictures out (gratuitous bragging from yesterday's post):[p][p][p]who DOESN'T want to eat those steaks?

wdan

TRex,
No argument here about sear marks being cool. Kinda like flame decals on the Kitchenaide Mixmaster![p]If memory serves, the color I used to get from the kettle cooker was not the rich brown you see from a good lava sear. Always was lots of juice though...except the time when my bulb meat thermometer cracked and I didn't realize it, and we ended up having very expensive "potroast, the kind mom used to kill." (chortle)[p]I'm gonna have to give it a try. Thanks.

wdan

Mark Backer,
Good skid marks! I'm gonna have to do a couple of those this week. Do you slather yours with mustard per the original TREX method? I still do, but most of it seems to stay behind on the grate (along with a lot of beautiful color).[p]BTW: I did baby backs yesterday and just nailed 'em. They went along with a side of black beans and rice, and John Lee Hooker way up on the volume!

Mark Backer

WDAN,[p]I have never done the mustard thing. I use olive oil and kosher salt and ground black pepper. Those however had olive oil and dizzy pig cow lick and they would have been great, if not for the propane abuse they received during the second stage of cooking. [p]Best looking bland, tasteless beef I've ever had.

TRex

WDAN,[p]I don't use mustard anymore. Just kind of phased it out. Plus, my local grocery stopped selling the kind of mustard I liked. The biggest difference you need to know about, though, is that if you DON'T use mustard, then you need LESS salt. This is something I really haven't clarified yet but probably need to - looks like it's about time for Rev 2 of the method . . .[p]Cheers,[p]TRex

thirdeye

WDAN, I cook them at 250° rack temp & do my sear at the end following a 20 or 30 minute rest. I call it a crisping since I only go to about 500° for several minutes. It does work on the egg, however I crisp mine in the oven @ 500°, keeping the Egg on reserve in case anybody's slice is too rare and needs to go back on for a minute or so.

wdan

TRex,
This thread is getting down on the list, but I hope you see it. In your Rev2, can you expound on other beef cuts? Personally, I've found that using your method on Rib Eyes is just delightful. And it appears from the standing rib roast thread that it works well on certain roast cuts(?).[p]When thinking about it, I guess your buddy's theory about the muscle relaxing should apply to just about everything. That is of course, unless there are mitigating factors like connective tissue, gelatinous gunk and other stuff that only Alton understands.