Prime Rib Advice Needed.

gmac

Having read the Prime Rib turned into Eye of Round post, I'm now feeling somewhat inspired to do prime rib tomorrow.  I have one in the freezer.  What is the best way to approach this hunk of beef?  I did some low and slows before on roast and although they were OK, they weren't fatty enough for that sort of cook.  But in this case, I'm wondering about a reverse sear style cook to get up to 120 or so and then blast the crust.  Probably just throw on a heavy salt/pepper rub.

Thoughts?

TexanOfTheNorth

That's pretty much what I do and it turns out great.

Little Steven

I agree. I sometimes don't do and end sear if the colour is good. I go 250* indirect with a drip pan. You won't get a whole lot of drippings with this method.  I generally get some extra fat and cut the meat streaked pieces out, chop and throw in the drip pan. The meat is going to look more rare than it really is too.

Skiddymarker

Check out Amazing Ribs. Use the cow crust rub, although I use a neutral oil, not EVOO to make the paste. It will stick to the roast during the low and slow and flavour the meat a bit before you blast off everything but the salt with the high temp sear. 

I make the au jus in the crock pot, like LS says, not much dripping with a slow cooked rib roast. 

minniemoh

Skiddymarker said:

Check out Amazing Ribs. Use the cow crust rub, although I use a neutral oil, not EVOO to make the paste. It will stick to the roast during the low and slow and flavour the meat a bit before you blast off everything but the salt with the high temp sear. 

I make the au jus in the crock pot, like LS says, not much dripping with a slow cooked rib roast. 

+1

I used the same method but I wasn't fancy enough to make the au jus.