Prime Rib How-To:

JustineCaseyFeldown

Not so fast there, cowpoke. Never called myself an expert

but this guy is...
Not my info here (link below), but rather Thirdeye's. 

This was the guy who answered Prime Rib questions at Christmas the way Max did turkey-related ones at Thanksgiving 

check out the rest of the site when you have time. 

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

plenty of info including a rough guide to cook times by weight, with data gathered from some forum folks. And more than one set-up for cooking

Note: He starts with the timing info because I think it was a later edit. The pithy stuff (how to choose a PR, what to look for, direct vs indirect, and THREE versions of RRP's au jus recipe) is further down

guy knows a thing or twelve re curing too

definitely missed here

SGH

@JustineCaseyFeldown
He still participates on a limited basis over on the Brethern.

Hungry Joe

That is my go to base instruction set. I don't deviate much, it's a sound guide.

Mattman3969

Thanks for posting this.  

Rad5

Prime rib is such a good cut of meat you do not need to go slow & low. You can roast/smoke it higher temps and it will still come out moist and tender. I usually  start at 400 for 10-15 min to get a good crust then finish at 350 degrees. If I'm smoking, ill go down to 300 just to give it some more time accept smoke.

northGAcock

Rad5 said:

Prime rib is such a good cut of meat you do not need to go slow & low. You can roast/smoke it higher temps and it will still come out moist and tender. I usually  start at 400 for 10-15 min to get a good crust then finish at 350 degrees. If I'm smoking, ill go down to 300 just to give it some more time accept smoke.

I never add any wood to mine. I am on the low and slow plan. Lots of ways to skin that cow I guess. Agree it is a great cut of meat. 

JustineCaseyFeldown

Rad5 said:

Prime rib is such a good cut of meat you do not need to go slow & low. You can roast/smoke it higher temps and it will still come out moist and tender. I usually  start at 400 for 10-15 min to get a good crust then finish at 350 degrees. If I'm smoking, ill go down to 300 just to give it some more time accept smoke.

"Low and slow" doesn't mean anything special other than a low temperature.


 Final internal temp is what we care about. 

no one is advocating cooking this to 200 and pulling/shredding it. Like a pork butt

 Roasting slow will give you maximum uniform cross section. No hot overcooked outer layer with a small inner fore of medium rare, but a uniform cross section of med rare

It also gives you a crisp crust, and fantasic exterior color. 

Has absolutely nothing to do with lo-and-slo barbecue (like a pork butt)

the hotter you go the more the exterior overcooks while the center comes to temp. 

"Slow roasted". Some places go 200 or so even. Doesn't dry the meat. We arent taking it through a plateau or anything. 

Hans61

 I'd say cooking at a lower temp would also be more forgiving if one accidentally overshot the target temp in the carryover after pulling it out 

i second not not adding smoke wood to this cut

salt pepper garlic herbs

Sea2Ski

Yes, this is one of the easiest cooks there is in my opinion. I cook it at low temps and reverse sear. Take it to about 118-120F and then set it aside. I also use one "stick" of oak.  (A piece of wood about 8" long and about 1/4-3/8 " diameter.) Not much smoke but a touch.  I love oak on this  cut.

Take it out and let it rest. And I let the egg get to 400-450, and when the sides are getting ready to be put in the serving bowls - That may be 5 mins or 25 mins), I put it back in the egg for about 5 minutes, then carve table side with a sizzle.

JustineCaseyFeldown

Oak is really good with this. Not a continuous smoke, just a hit. 

And it's always best if you buy a photogenic knife, and then lay it next to your roast when you take a photo. Then, everyone will want to shake your hand at an eggfest! 

Ozzie_Isaac

Thank for posting this!

Focker

Just a hit of oak? Lmfao
It's a uuge chunk of beef, pro.

Wow, trip back in time, when I first started out.
Pics are on par with yours.....mosaic....absolutely stunning.  The composition..attention to detail..true masterpieces.

Your link, makes me appreciate Kenji, and Meathead, and many others, now.

Thanks for the DeLorean ride.

FATC1TY

This is my christmas eve tradition.. come to my house you get a prime or SRF wagyu prime rib.. we ask no questions just that you enjoy the meal, a good wine or high end limited craft beer and maybe help my drunk ass put the kids toys together.

Anywho- 225 in egg till temp with one chunk of osk or bourbon barrel.. Rosemary salt and pepper rub.. Cook to 110, pull cover and rest. 600-800 dome. sear and roll around and rest once color is good and 125 on temp.

My 2 year old twins sopped up the board with bread.. and they are vegan.

FATC1TY

just kidding.. they aint vegan or I'd give them away. All 3 eat meat like a cave man, but seriously.. cook how you want to temp.. if high early skip a sear.. low early, sear and plan for 10-15 less for temp finish before on a 6-8 pound roast.

I'll post a cook soon. My bonus sucked so jelly of the month club and a prime costco it is this year. My bro who is a chef will be around so I plan to contribute more.

JustineCaseyFeldown

Focker said:

Just a hit of oak? Lmfao
It's a uuge chunk of beef, pro.

Wow, trip back in time, when I first started out.
Pics are on par with yours.....mosaic....absolutely stunning.  The composition..attention to detail..true masterpieces.

Your link, makes me appreciate Kenji, and Meathead, and many others, now.

Thanks for the DeLorean ride.

thank you for your opinion. 

Focker

I am still blown away.
The use of words....in the work.
Symbolic use of red font, representing fire....so hot.
His work is so advanced...ahead of its time.
Is thirdeye a descendant of da Vinci?

JustineCaseyFeldown

Thanks again for your opinion

It is very helpful and you have been very thorough in considering it. 

piperpilot

Quick question guys...when you talk about the sear part of the cook, do you do that indirect or direct?  I'm trying to figure out how to get a good sear all around the roast...thinking it would brown better if it was 600-700 indirect...better chance of browning and not burning.  But indirect and closed lid would also mean more heat on the roast meaning more cooked exterior.

Someone help clear me up!  14 pounder ready for Christmas day.

JustineCaseyFeldown

I never sear. Crust is always brown and crispy. 

Dried a few days then roasted slow at 225-250

Little Steven

There are lots of experts that tout the low temp roasts now. More than there used to be. My Mom told me that it was the best way to cook good quality meat when I was a kid. Believe me we  weren't in a financial position to waste good meat the coupla times a year we could afford it.

 Ever go to a restaurant that has a "Prime Rib special"? They serve it fairly quick eh? That's cause they cook it to rare in a 200* oven and throw service slices in the salamander before service. Length of time in the salamander determines the doneness. This is nothing new.

nolaegghead

I've probably cooked well over a thousand prime rib roasts.  Salt and pepper then on a rack at 200F.

Little Steven

nolaegghead said:

I've probably cooked well over a thousand prime rib roasts.  Salt and pepper then on a rack at 200F.

One would think you would be a much heavier man.

Little Steven

piperpilot said:

Quick question guys...when you talk about the sear part of the cook, do you do that indirect or direct?  I'm trying to figure out how to get a good sear all around the roast...thinking it would brown better if it was 600-700 indirect...better chance of browning and not burning.  But indirect and closed lid would also mean more heat on the roast meaning more cooked exterior.

Someone help clear me up!  14 pounder ready for Christmas day.

The sear bit is the groupthink opinion of the day. Try the low temp cook and decide on the sear after. I have never felt the need. The maillard reaction is complete when the crust is mahogany colour.

EggHead_Bubba

I'll be starting a 7 lb. prime rib sous vide tomorrow morning. Most likely it'll be at 131° for around 30 hours. A quick sear before slicing/serving. Should be delicious!

JustineCaseyFeldown

reverse sear is the flavor of the month. Great ofea for a steak. But like everything it quickly gets applied to every damn food. 

Roasts get roasted. Properly done you get a better crust than if you seared it 



Surprised

nolaegghead

PSA:  Unless you like your prime rib well done, searing it can destroy (through overcooking) the best part - the spinalis dorsi aka "butcher's butter".

I worked in a restaurant (HS/college) where this was a feature menu item.  We never seared them.  It's extra work that doesn't improve them.  To properly sear, cut into steaks and grill them. 

DMW

nolaegghead said:

PSA:  Unless you like your prime rib well done, searing it can destroy (through overcooking) the best part - the spinalis dorsi aka "butcher's butter".

I worked in a restaurant (HS/college) where this was a feature menu item.  We never seared them.  It's extra work that doesn't improve them.  To properly sear, cut into steaks and grill them. 

Here's a perfect example of that on one I reversed seared.


Never again.

lousubcap

If you want to create your rib eye cap, here's a video that will take you thru it, should you be so inclined.
https://www.youtube.com/watch?v=eJH3qwIHeDc

Even I have been successful following this so anyone can achieve victory. 

Little Steven

JustineCaseyFeldown said:

reverse sear is the flavor of the month. Great ofea for a steak. But like everything it quickly gets applied to every damn food. 

Roasts get roasted. Properly done you get a better crust than if you seared it 



Surprised

That's just crazy talk!

Focker

lousubcap said:

If you want to create your rib eye cap, here's a video that will take you thru it, should you be so inclined.
https://www.youtube.com/watch?v=eJH3qwIHeDc

Even I have been successful following this so anyone can achieve victory. 

Good vid cap, Meathead also advocates making a boneless round roast vs an unevenly shaped, and cooked, one....makes complete sense.

Thinking about trying this on my upcoming roast.  Could always grind the dry aged fat/meat with beef, deer, definitely won't go to waste.

The rolled cap looks awesome.

Grillmagic

nolaegghead said:

I've probably cooked well over a thousand prime rib roasts.  Salt and pepper then on a rack at 200F.

 How long for a seven pounder for medium rare?