standing rib roast

Big Polish

Anyone cook their prime rib alton brown style

cook it low @ 200 degrees until internal temp is 118 take it out and rest it until 130
bring grill up to 500+ to form crust of chice

let me hear your favorite way of cooking the roast

ps i bought a 22lb prime rost from costco had it cut in two. aging it for 15days before cooking it

Morro Bay Rich

Yup and it works well.

Fidel

Lots of us do. That method works great.

Shiff

I cook mine just the opposite. About a half hour at 500-600, then close down the vents so it eventually gets to 250-300 for the remainder of the cook. This seems to sear it nicely at the beginning.

2 good sites for info on rib roasts are:

http://www.nakedwhiz.com/madmaxprimerib.htm

and

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

Braumiester

Shiff wrote:

I cook mine just the opposite. About a half hour at 500-600, then close down the vents so it eventually gets to 250-300 for the remainder of the cook. This seems to sear it nicely at the beginning.

2 good sites for info on rib roasts are:

http://www.nakedwhiz.com/madmaxprimerib.htm

and

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

This is the way I do it, sear 1st then low and slow to 130°

SmokeyPitt

I watched this video, and AB's reason for the "reverse sear" is interesting. He claims that the high heat at the start damages more proteins, and more juice is lost throughout the cook. Thus the reverse retains more juice. However, I have never seen a standing rib roast where the juices didn't run all over the place .

I might give this a try just for the heck of it. I do kind dig the idea of a lower and slower period. Not sure if it would make a diff- but if nothing else it would give the roast time to absorb more smoke flavor.