Prime Rib Advice

Toombstone05

Going to Guinea pig a 5lb prime rib tomorrow for Easter. Any advice on prep and cooking??

gmac

I did a small one last week.  Reverse sear, 250 for an hour or so until internal 125 (I'd have gone 120 for rare but I wasn't the only one eating it) and then removed the platesetter and cranked it up.  Quick sear and it was awesome.  No real seasoning except salt because the sear just destroys everything else anyway.

gmac

I did bone on - some on here may suggest removing the bones, tying it round and then tying the bones back on for a more even cook.  Can't say it works or not but I was good with it as is.

Toombstone05

Thx for the help!!!!

SGH

Every one has different taste and opinions. As such I will offer mine. I lightly salt then cook at 225 until internal hits 125-130 depending on who is eating it. I myself prefer bone in but that is what I have cooked all my life. I have said this before and certainly don't mind saying it again . There is nothing more satisfying than a big beef subprimal slowly cooked over smoldering oak and pecan embers. I always use oak and pecan and I never let the pit rise above 225 when cooking the big subs. As far as searing it some times I do some times I don't. On the real large ones I don't as I find the dwell time to be long enuff to give the carmelization that I'm looking for. Hope this helps my friend. Oh and by all means collect the renderings for your Au jus sauce.

Skiddymarker

As noted many methods, try them all. If you want some details:

http://amazingribs.com/recipes/beef/prime_rib_roast.html has some good info. 

I always cook without bones. Worked at a high end steak/rib restaurant when in college 50 years ago). They always used the bones for au jus similar to what is on Amazing Ribs, tie the roast so round and cook at 225-250ºF max. Although they seldom seared the outside, I like a reverse sear if under four ribs. 

For those who like it a little more well done, give theirs a two or three minute swim in some au jus at a high simmer.

BTW - weight does't matter as much as thickness. The cook time of a two rib roast is very close to the cook time of a five rib roast. The above link gives the details. 

Egglegal_Alien

I loved this article The Food Lab: How to Cook a Perfect Prime Rib on the subject.

It covers different methods they experiment on to achieve 3 goals: 

1. A perfect crust, 
   
2. No overcooked gray zone,
   
3. Full-on juiciness.
   

It compares different methods for cooking Prime Rib in order to achieve those ends and the results gotten point to reverse sear as that the best way to go... I agree.

Reverse Sear Prime Rib:

1. Roast @ 200* F until IT = 125* F (for medium rare, or 10* F short of desired term)
2. Rest for 20 minutes
3. Finish it up @ 550* F for about 8 minutes

I've provided the link in case you'd like to read up on their methodology and arguments to arrive at that conclusion.

Cheers!

Toombstone05

Thx for all the tips!!!!! Definitely gone be a great Easter dinner

Monty77

Egglegal_Alien said:

I loved this article The Food Lab: How to Cook a Perfect Prime Rib on the subject.

It covers different methods they experiment on to achieve 3 goals: 

1. A perfect crust, 
   
2. No overcooked gray zone,
   
3. Full-on juiciness.
   

It compares different methods for cooking Prime Rib in order to achieve those ends and the results gotten point to reverse sear as that the best way to go... I agree.

Reverse Sear Prime Rib:

1. Roast @ 200* F until IT = 125* F (for medium rare, or 10* F short of desired term)
2. Rest for 20 minutes
3. Finish it up @ 550* F for about 8 minutes

I've provided the link in case you'd like to read up on their methodology and arguments to arrive at that conclusion.

Cheers!

That is a good read and great info, I think I may have to go out and cook a bone in prime rib now!  Thanks for sharing! 

SenecaTheYounger

Dry overnight, and it will help develop a browned crust of the fat. Searing can char fat. If you dry it out (uncovered) overnight, the fat will crisp up better. A few days is even better, except too late for that in this case.