Prime Rib Question

flexfusion

Hey Guys! If I use an aluminum foil pan and rack for my prime rib to sit in, is it OK to rely on dome temp and internal of the prime rib? I'm going to shoot for 125º internal. I was going to shoot for 350º dome and disregard grill temperature. OK?  Don't want to screw this one up.  Thanks! 

jtcBoynton

Indirect setup?  I don't like to set a roast in any pan - prefer to cook on the cooking grid - open to air flow from all sides and prevents the bottom from being braised.  I like to get even cooking.

350º is a high enough temp that you will probably get doneness banding in the roast.  I prefer a uniform level of doneness, so I will roast at a lower temp.

I rarely use a grid temp probe.  Dome temps work fine and help avoid the dilemma of which to use when they don't agree (which is normal).

Hans61

http://eggheadforum.com/discussion/1201639/prime-rib-how-to#latest

keepervodeflame

Yep, gotta agree with the other comment. I am doing a PR for Christmas and have done one almost every single Christmas for the last 30 years. On the Egg I set a deflector low, with a drip pan just below the felt and the PR above that  on a raised grate. I find setting the roast directly on the grate with unrestricted air flow below and around the edges gives me a nice crust (even with a indirect set up)  and an even cook. I slather  the roast with mustard and then a liberal sprinkle of  my  own rub.  at 325 to 350 indirect to an IT of 120 gives me a really nice medium rare roast after a 20 minute rest. Have fun, PR is a great Christmas cook. I use dome temp and a probe in the roast to measure temp. 

flexfusion

Thanks guys I feel like I can pull this off with some confidence.  

JustineCaseyFeldown

Easiest cook on the egg frankly. Don't sweat it. 

Temp you pull it off is more important than the temp you cook it at. 

keepervodeflame

JustineCaseyFeldown said:

Easiest cook on the egg frankly. Don't sweat it. 

Temp you pull it off is more important than the temp you cook it at. 

While I agree with you the IT when you pull it is key, In my experience, the higher temp you use during your cook,  the  thicker the  band of brown medium at the outer edge of the roast. The trick is to use a  moderate temp that helps you have a nice rosy pink medium rare all the way from the center to the outside edge, IMO, anyway. 

JustineCaseyFeldown

I agree. I prefer 250. 

350 is too high for me, and searing is out of the question for a few reasons 

Sweet100s

keepervodeflame said:

On the Egg I set a deflector low, with a drip pan just below the felt and the PR above that  on a raised grate. I find setting the roast directly on the grate with unrestricted air flow below and around the edges gives me a nice crust (even with a indirect set up)  and an even cook.

by "set the deflector low" , do you mean simply "legs up" ?

FearlessTheEggNoob

keepervodeflame said:

Yep, gotta agree with the other comment. I am doing a PR for Christmas and have done one almost every single Christmas for the last 30 years. On the Egg I set a deflector low, with a drip pan just below the felt and the PR above that  on a raised grate. I find setting the roast directly on the grate with unrestricted air flow below and around the edges gives me a nice crust (even with a indirect set up)  and an even cook. I slather  the roast with mustard and then a liberal sprinkle of  my  own rub.  at 325 to 350 indirect to an IT of 120 gives me a really nice medium rare roast after a 20 minute rest. Have fun, PR is a great Christmas cook. I use dome temp and a probe in the roast to measure temp. 

This is a perfect example of how flexibility of volume of an XL will trump a Large.

FATC1TY

I do 225-250. I have the woo in- platesetter drip pan on plate setter and a v rack with the roast on top of the grate. Gets it high in dome. 

Cook to 108-110. Rest while I get the grill up to 600 plus raised direct. Roll it around in the fire and rest it while I find more special beers to open and share. 

Home run each time. Easy cook to entertain with 

FATC1TY

FearlessTheEggNoob said:

keepervodeflame said:

Yep, gotta agree with the other comment. I am doing a PR for Christmas and have done one almost every single Christmas for the last 30 years. On the Egg I set a deflector low, with a drip pan just below the felt and the PR above that  on a raised grate. I find setting the roast directly on the grate with unrestricted air flow below and around the edges gives me a nice crust (even with a indirect set up)  and an even cook. I slather  the roast with mustard and then a liberal sprinkle of  my  own rub.  at 325 to 350 indirect to an IT of 120 gives me a really nice medium rare roast after a 20 minute rest. Have fun, PR is a great Christmas cook. I use dome temp and a probe in the roast to measure temp. 

This is a perfect example of how flexibility of volume of an XL will trump a Large.

 This description fits most of the eggs depending on size of your cook. It's not size dependent?? 

Care to elaborate what you mean- not following ?

FearlessTheEggNoob

I like the cooking setup that I quoted. Low deflector, grid level drip pan for au jus, meat high in the dome for full airflow around the roast. Whats not to like?

No way i could fit all that in my old large with the size roast I have in the fridge. Just saying.

FATC1TY

FearlessTheEggNoob said:

I like the cooking setup that I quoted. Low deflector, grid level drip pan for au jus, meat high in the dome for full airflow around the roast. Whats not to like?

No way i could fit all that in my old large with the size roast I have in the fridge. Just saying.

I have done 10-13 pound roasts in there just like this... was curious of why the pomp and circumstance of an xl when it wasn't included, was just curious of what was going on that I was missing is all.. It's the same as what I do, even higher in dome in the v rack for the roasts and a pan for some awesome waygu fat with onion and and veggies for an au jus if wanted.

bgebrent

JustineCaseyFeldown said:

Easiest cook on the egg frankly. Don't sweat it. 

Temp you pull it off is more important than the temp you cook it at. 

This approach will serve you well.  Monitoring IT is the key.

FATC1TY

indeed.. as low as you dare for time.. monitor internal with a thermapen and you can make whatever needed.

JMCXL

about how many minutes per pound do you think when cooking at 300-325

smokeyw

A rack in a foil pan will be fine. However, I would cook at 225. No hotter. When you cook prime rib at higher temps, the outside layer will get overcooked while the interior will be like you want it. If you cook at 225 after letting the prime rib sit out at room temp for a couple of hours, you will have meat the same doneness all the way through. That's just my opinion on it and how I do it.

JMCXL

smokeyw said:

A rack in a foil pan will be fine. However, I would cook at 225. No hotter. When you cook prime rib at higher temps, the outside layer will get overcooked while the interior will be like you want it. If you cook at 225 after letting the prime rib sit out at room temp for a couple of hours, you will have meat the same doneness all the way through. That's just my opinion on it and how I do it.

how many minutes a pound do you think?

smokeyw

It will probably take about 25 minutes per pound at 225. However, it is best to have a probe in the center to monitor it.

Sea2Ski

I plan for 30min/lb when at 200-225F up to about 8lbs, or an absoute max of 5 hrs. A 12 lb roast will take the same as a 8 lbr. (Okay, maybe a few min more, but certainly not 2 more hrs) It almost never takes that 30 min/lb -well maybe if you can hold 200F-, but once in a while you get a stubborn hunk of beef, and no one wants a late holiday meal.  If done early (it usually is) then cooler it appropriately, but only after a short rest (5-10) to let the outside cool a bit.

Working example: dinner is at 3. I plan for it to be done at 2:30. 6lbs = 3hrs cook.  On the stabilized 225F egg at 11:30 after sitting out for about 2 hrs on the counter on a cookie cooling rack. This is for meat on the more rare side. Add about 20-30 mins cook time total for medium. Decrease some time if dry aged.
There are so many variables, but the above is what I use when guesstimating time for rare.

Eggcelsior

Another way to add a safety net if you are running late is to get a couple of cans of beef consomme and heat it in a sauce pan. People that like their piece more done can have theirs placed in the hot consomme to bring to temp.

Add the pan drippings to the consomme for richer flavor and serve it as jus with the roast at the table. 

jtcBoynton

JMCXL said:

smokeyw said:

A rack in a foil pan will be fine. However, I would cook at 225. No hotter. When you cook prime rib at higher temps, the outside layer will get overcooked while the interior will be like you want it. If you cook at 225 after letting the prime rib sit out at room temp for a couple of hours, you will have meat the same doneness all the way through. That's just my opinion on it and how I do it.

how many minutes a pound do you think?

Cooking time depends on thickness, not weight.  Once you get beyond a 3 rib roast, the cooking times are the same - a 4, 5, 6 or 7 rib roast all take the same time to cook.