Standing Rib Roast Sanity Check

Cymbaline65

Hello Eggheads-

I've got a 4.5# Bone-In Standing Rib I plan to serve tonight. There are a lot of really good posts regarding this piece of meat. Unfortunately, the run the gamut from high heat/low heat, sear/no sear etc.. This is what I plan to do. Please feel free to add/append/shoot holes in this.

Score fat side
Rub with Worcestershire and add a liberal layer of Herbs de Provence
Roast in BGE, 275 dome temp, 3hrs. Pull off when center is 125 deg
Let rest 30 min and carve.

This is for a dinner party with other courses but I definitely want to get this right.

Thanks everyone!

Eric

Austin Egghead

That sounds good to me. 

Here is how I cook one: 

I pat the meat dry and liberally coat the meat with course kosher salt.  I let the roast sit at RT for 30 minutes, then wipe ALL salt off and pat dry and then season.  The salt draws out moisture will help form a good outer crust over the meat.

Make sure meat is at RT before putting on the egg.

Indirect at 275-300 is good since you are going to pulled with IT

Cymbaline65

Thanks Austin E!

I did some further reading and the salt idea is a good one and according to Cooks Illustrated, 3-4 hours only helps and won't make the meat too salty. Quite frankly, I did a roast last year and everyone loved it except me. I felt it was too done even though I pulled it out at 130 and let it rest. Difference was that I roasted it at 375.

Eric

Little Steven

One thing to consider is the meat will appear more rare than it is if you cook at a lower temp. I usually do them from 200* to 250*

Cymbaline65

Understood regarding the "look" of the rib roast. I do have to remember that if my audience likes it, I should be happy. Does it really matter what I think? Will post pics - as long as I remember.

SmokeyPitt

I think your plan sounds great.  I'm the same way as you...it usually ends up more done than I want, but usually cooking for many so I'm trying to hit a happy medium.  

One tip I read that I want to try next time.  Make it as rare as you like.  Have a skillet of near boiling au jus or beef broth nearby when carving.  If someone likes it more done, a quick "bath" will remove the pink.  

Ahhhh...here is where I read that.  

http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html