Searing Prime Rib indirect

KYJeff

Hi Guys, Took a crack at prime rib. Bought a 13 lb select roast and cut into 2. Reverse seared it which brings me to my question. I have the adjustable rig XL green egg. Any thoughts on searing at normal grid level vs up in the dome or how about searing indirect? It turned out great I didn't quite get the sear I wanted mainly because the temp was creeping up on me. I was also concerned with the flare ups I was getting, dome closed searing at normal grid level. Thanks. 

Jeff

Darby_Crenshaw

Searing is one thing. Indirect is another

although some will say a 500/600 dome temp for roasting will give you a 'sear'

the idea (in all cooking, not just BGE) is that you'd toss a roast in a 500-600 oven and then drop temps to 250. The initial blast of heat 'sears' and then the rest is slow roasting

or roast and then cranks temps at the end (the recently BGE-popular "reverse sear"). 

Searing at the end drives a lot of heat at the roast right when you want to pull it off and have it cool

but they all work

frankly, direct high temp searing is not necessary if you are looking for a crisp golden brown roast. But you need to dry it for a time to assure that, just as with drying chicken skin or other meats 

Me? I always decide what i want to end up with and then work back from there

whaddaya want? Simple cook with a beautiful crust? Dry and then roast slow

But maybe you bought the roast today and want it now?
So pat dry and sear, pull the thing at your 'done' temp minus 10 or 15 degrees, and drop dome temp. Season the roast and let it cool while the egg cools also. toss it back on slow to finish

or, roast slow first, then yank it off, jack temps, and toss the roast back on

i rarely offer opinions (contrary to what ir may appear), but in my opinion, i get the best results when i dry age (or just dry for a few days) and slow roast. and it is crisper and maillard(ed) to a higher level than anyone's seared roast can ever be, and none of it is black and burnt

bhedges1987

Man. I could go for a few pounds of that

Theophan

I don't see how your roast could have looked more gorgeous than it does.  That is one beautiful piece of meat!!!

KYJeff

Theophan said:

I don't see how your roast could have looked more gorgeous than it does.  That is one beautiful piece of meat!!!

Darby_Crenshaw said:

Searing is one thing. Indirect is another

although some will say a 500/600 dome temp for roasting will give you a 'sear'

Thanks for the comments and advice. I have these quotes all messed up on my phone. 

thetrim

Nice work KYJelly err I mean KYJeff.  Nicely done!!!

Hoss

You nailed the cook.My question is why cut soooo thin? Sammiches? In my humble opinion,Standing Rib Roast,A.K.A. Prime Rib,should be slow smoked to get the outside to outside "Pink" ,then seared.It is the ONLY cut of beef that I would EVER consider a reverse sear.Smoke,roast til just shy of desired internal temp,remove,rest for several minutes.Crank up the temp,then return to HIGH heat direct or indirect until desired "Sear" / Crust is obtained.High means 700 F.

KYJeff

Hoss said:

You nailed the cook.My question is why cut soooo thin? Sammiches? In my humble opinion,Standing Rib Roast,A.K.A. Prime Rib,should be slow smoked to get the outside to outside "Pink" ,then seared.It is the ONLY cut of beef that I would EVER consider a reverse sear.Smoke,roast til just shy of desired internal temp,remove,rest for several minutes.Crank up the temp,then return to HIGH heat direct or indirect until desired "Sear" / Crust is obtained.High means 700 F.

Thank you,  I it was a cheap select rib roast and I did do sandwiches. The meat could have stood on its own I think slicing it thin made it melt in your mouth. I'm with you on the reverse sear. I'm not sure I will even try another way. I know the color can't get any more consistent end to end. I'll take your advise on the 700 I was at  600 degrees.