Prime Rib

Sodakotaegg

Doing a 14 lb prime rib on the egg next weekend. Looking for temp and time per pound. Any direction or help would be great

SGH

How do you like you meat, rare, medium rare, medium, medium well or well done? 

Darby_Crenshaw

a wise forum fisherman advocates cutting it in half.  it doesn't make it cook any faster, but it will supply four end-cutss, and there will be a lot of people that will want ends...

Tinyfish

I cook mine at 325f to 350f indirect and like @SGH said time depends on how you like your meat cooked.

Sodakotaegg

thank you for the replies. SGH and Tinyfish. most prepare their cuts medium to med/rare.

Darby_Crenshaw

well alrighty then.

hahaha

nolaegghead

chopped liver?

Darby_Crenshaw

@nolaegghead i thought it was weird he skipped over me, but that's ok.

The dude asks one question a year, and it's always about prime rib, and always in december.

i have a year to study up and be ready when he needs to cook prime rib again.

I'm gonna be the hero NEXT year, just you wait and see

Sodakotaegg

sorry to offend. I don't cook prime rib often(Decembers) I would rather ask for help versus ruining the meal.

Darby_Crenshaw

no offense.  just goofing.

that's pretty much all we do here.

Vital

An old trick of the trade for people that may want it well done or medium well is to pour some of the au jus on both sides and it will be the color they like. Even cutting it in half you're still limited on the amount of med well ends you'll have so the au jus trick works most of the time.

Ladeback69

Sodakotaegg said:

thank you for the replies. SGH and Tinyfish. most prepare their cuts medium to med/rare.

I tried to cook mine between 325 to 350 indirect, but I was up against dinner time and had to raise it.  See below.  I cooked tell the middle internal temp is around 120 to 125, the highest I would go is 130. That's if you cut it in half.  The middle should be rare and the outer parts  close to medium.

Here is a 2 bone about 6 pound one I cooked not to long ago went.  I diid finish it around 420 to get it ready to eat.  I would say if you cooked it indirect at 350 all the way and each one weighed around 7 pounds it's going to be between 3.5 to 4 hours.  That's a rough estimate.  If you slice it and people want it done a little more just sear it on the egg.  Good luck, it's one of my favorites. 

http://eggheadforum.com/discussion/1188595/standing-pime-rib-roast-awesome#latest

nolaegghead

I worked in a restaurant where prime rib (PR) was on the menu for about 5 years starting my Jr year in HS.  What we did was put the PR in the oven at 200 around 11AM.  More would go in later.  Staggered.  Salt and pepper.

People that wanted them medium and above we had a baking pan with au jus on the range and we'd throw it in there and flip it a few times cooking to temp.

You can also throw it on the grill or in a skillet.  Blackened PR was a thing here (in NOLA) for a while when blackened redfish was trending (RIP Paul Prudhomme).

If it's someone that wants it very well done...put it in the microwave.  IMHO you're ruining it cooking over MR anyway.  They'll rave about their shoe leather.

calracefan

Best Prime Rib I ever had was cooked in a salt crust on a BBQ grill !

fishlessman

nolaegghead said:

If it's someone that wants it very well done...put it in the microwave.  IMHO you're ruining it cooking over MR anyway.  They'll rave about their shoe leather

pay attention to what nola says, only cook it to med/rare, anyone complains nuke theirs you are more likely to hit medium anyways while over thinking this cook if you only do it once a year. and buy a choice grade, they cook better in the egg than a prime full of soft fat cut, theres nothing good about prime grade white drippy fat

matt121966

Darby_Crenshaw said:

a wise forum fisherman advocates cutting it in half.  it doesn't make it cook any faster, but it will supply four end-cutss, and there will be a lot of people that will want ends...

Not in my house !!!!! I thinly slice off the ends and save for soup !!!!

Mosca

Cut it in half and do one half to medium rare, the other to medium.

My rub is salt, pepper, and garlic. Recently I started using Better Than Bullion for salt and as a browning agent, with excellent results.

There are as many different ways to cook it as there are people answering questions. Myself, I do it @ 225 to an internal of 130 for medium rare, 140 for medium. I used to broil it for additional browning, but many times it is plenty brown already, and I skip that. Use common sense: if it looks like it isn't brown wnough, use the broiler, if it looks nice and dark, move ahead with confidence.